Whenever I make pumpkin puree to make pumpkin pudding or another dish that requires this ingredient, I tend to make a lot and freeze it. I find this helpful because the process from start to finish takes at least two hours from slicing and removing the seeds, to baking, to cooling, to finally scooping out the flesh and pureeing in the food processor. This way, I will usually have plenty of smooth pumpkin puree handy and ready to go anytime I need it.
Being super efficient is the only way I manage to stay sane cooking as much as I do 24/7 along with everything else I need to take care of on a daily basis for my family. I’m sure so many of you reading this can relate!
Pumpkin puree is an essential ingredient in my kitchen and not just for making pumpkin pie either. It can be used as a healthy thickener for soups (the kids won’t even know it’s there), muffins, bread, cookies, and other yummy desserts like this latest recipe for pumpkin pudding.
Warm pudding is the ultimate comfort food to me. In fact, now that I think about it, I probably have more recipes for pudding on this blog than practically any other dish! Here are the ones to date in case you are a pudding fan too:
- Homemade Vanilla Pudding (with video how-to)
- Egg Custard Pudding
- Bread and Butter Pudding
- Jello Pudding (with video how-to)
- Macademia Nut Pudding
- Thai Custard Pudding
- Homemade Chocolate Pudding
- Russian Custard
- Coconut Milk Pudding
The recipe for pumpkin pudding below is the tenth one on this blog, and given that I am frequently experimenting with other ways to serve pudding, I will have more healthy recipes to post in the future. This particular recipe for pumpkin pudding which is dairy free to boot is perfect for when you need a crustless pie recipe to serve when your Paleo friends are coming to dinner or just for when you are cutting back on the carbs for whatever reason. It is also a great way to get more veggies into your children.
The best thing about this recipe is that you bake it in the oven unlike the vanilla and chocolate pudding recipes above, for example, which require you to be near the stove to frequently stir the mixture to thicken properly. With pumpkin pudding, you mix it up, put it in the oven, set the timer, and go do other things while it bakes. So, it is a great pudding to make when you are short on time, which for me, is the typical scenario.
Although I haven’t tried it myself (yet), I am pretty sure you could substitute sweet potato for the pumpkin if you wanted and make a sweet potato pudding instead. This hunch is based on my experience making this sweet potato casserole (sugar free) which has a similar consistency after it is baked.
I do hope you enjoy it!
Easy Bake Pumpkin Pudding Recipe
2 cups of baked pumpkin (any seasonal variety works well. I used sugar pie pumpkin in this recipe).
14 oz organic, whole coconut milk (homemade, canned or tetrapak). Feel free to substitute whole dairy cream as desired.
1/3 – 2/3 cup evaporated cane sugar
2 tsp ground organic cinnamon
1 tsp ground organic ginger
1 tsp ground organic cloves
1 tsp ground organic nutmeg
1 tsp ground organic allspice
1/4 teaspoon sea salt
4-6 drops stevia extract (optional, consider using if you used 1/3 cup sugar)
Slice pumpkin in half, remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400ºF/ 204ºC for about one hour or until a fork pokes very easily through the softened pumpkin skin.
Scoop out the thoroughly softened pumpkin flesh and puree in a food processor until smooth. If you make a lot, you may freeze extra in 1 pint or quart containers for easy thawing/baking later. Click here for a 1 minute video on how to make pumpkin puree.
Add lightly beaten eggs. Mix until just combined.
Pour into a glass baking dish and bake at 375ºF/ 191ºC for about 1 hour or until a knife inserted in the middle comes out clean.
Cool. Serve with real whipped cream or enjoy on it’s own.
Sarah, The Healthy Home Economist
More Healthy Recipe Ideas for Serving Pumpkin
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