Easy recipe for pumpkin pudding that is dairy free and can be served to anyone coming to dinner including Paleos and vegetarians.
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.
This video demonstrates in less than one minute how to make pumpkin puree.
Mix pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Your mixture will look something like the picture.
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, coconut cream or enjoy on its own.
Any seasonal variety of pumpkin works well. I used sugar pie pumpkin in this recipe.
Feel free to substitute whole dairy cream for the coconut milk as desired.