GF Pumpkin Pudding
Cooks in Serves 6
- 1 2/3 c fresh roasted pumpkin
- 1/2 c almond meal
- 1/3 c milk
- 1 egg, beaten
- 1/3 c molasses
- 1/3 c coconut cream
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground clove
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- Grease an oven proof 8x8 casserole dish, and heat your oven to 360*
- Once you have roasted your pumpkins, scoop out the cooked flesh and allow to cool slightly.
- To your pumpkin add your almond meal(this, along with the molasses, will give the pudding the texture of traditional indian pudding, without the 10 hours of cooking time!)
- Blend in your spices, almond meal, molasses and coconut cream, mix until well blended, breaking up any chunky parts of the fresh cooked pumpkin. It is alright if your pumpkin was a bit watery too, the almond meal will absorb it.
- Beat your eggs together with your milk and vanilla, thoroughly mix into your pumpkin. Scoop into your prepared casserole dish, do not worry about making it pretty, just scoop it in there, and put it in the oven to bake.
- After the pumpkin pudding has baked for 30 minutes you need to carefully remove it from the oven, and gently stir it, to allow the steam and water to escape your pudding. Place back in the oven to continue to bake. Remove again at the 40 minute mark, stir and again at the 50 minute mark to stir. The pudding will not be set, like a pie will look, but it will be fully cooked.
- The addition of molasses and almond meal makes this creamy and thick, but with the rich grainy texture of an indian pudding, in a fraction of the time, serve with vanilla ice cream, and you have an amazing dessert!