Saturday, October 22, 2011

Pumpkin Pie Pudding

My friend, Nicole, gave me the base for this recipe after making it for a brunch we had together. I loved hers, but wanted to up the spices a bit more to see if I could cut out even more of the sweetener.  I think I was successful, and boy was this a wonderful treat for our weekend!! Thanks, Nicole!!

Pumpkin Pie Pudding
2 cups Winter Squash (I have done it with both Pumpkin and Butternut)
2T butter
1/2 tsp salt
1/8-1/4C Maple Syrup (to taste, I used 1/8 and 1tsp and it was good for us
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp all spice
1 Tbsp cinnamon
2T vanilla
3 eggs
1 cup coconut milk

Preheat oven to 350.
Cook squash (or you can used canned).

Puree all ingredients & pour in a coconut oil greased 8x9 or similarly sized casserole dish.

Bake for 60-70 minutes or until pudding is set. It will be firm when you take it from the oven. It takes quite a while, so don't rush it. If you use a smaller dish, it may take longer, too.
Top with a sprinkle of cinnamon and serve.


  1. Does it firm up after it sets in the fridge?

  2. No trixie, it should be firm when you take it from the oven. It takes quite a while in the oven, and depending on the size casserole dish you use, could take longer. I should have put, I used a 8x9. I wull go back and edit that for clarification!

  3. Looks good, Esther! It might cook and set up faster, if split up into individual little ramekins. I'll give it a try :)

    Thank you for sharing this recipe!