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I absolutely love pumpkin pie, but I don’t enjoy how sugary it can be (one slice has around 25 grams of sugar). 100% pumpkin puree is such a wonderful ingredient to use in recipes because it’s chock-full of vitamins, antioxidants and fiber. This simple recipe combines pumpkin and coconut cream, plus a small amount of pure maple syrup to add a touch of sweetness (and delicious flavor!). The warming cinnamon, ginger and nutmeg tie everything together. I like a little added crunch, so I topped mine with roasted pecans, but you could also garnish this with granola, walnuts or toasted pumpkin seeds.
- Place coconut cream and pumpkin puree in a mixing bowl and whip with an electric mixer until fluffy.
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2. Add pure maple syrup, cinnamon, ginger, nutmeg and salt and whip again until smooth.
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3. Scoop the pudding into serving dishes and place in the fridge until ready to serve. Garnish with desired toppings.
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Pumpkin Pie Pudding (gluten-free, dairy-free)
Serves 2
All you need:
3/4 cup canned coconut cream (this can by found by the canned coconut milk)
1 cup canned 100% pumpkin puree
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
Pinch ground ginger
Pinch nutmeg
Pinch salt
Roasted salted pecans, for garnish (optional, but highly recommended!)
All you do:
- Place coconut cream and pumpkin puree in a mixing bowl and whip with an electric mixer until fluffy.
- Add pure maple syrup, cinnamon, ginger, nutmeg and salt and whip again until smooth.
- Scoop the pudding into serving dishes and place in the fridge until ready to serve. Garnish with desired toppings.