Pumpkin Pie Pudding Recipe
These pumpkin pie puddings are basically the middle of a pumpkin pie. They are sweet and creamy and perfectly acceptable for breakfast, dessert, or a snack. They take about 4 minutes to make, plus maybe an hour of cooling/setting time, which is awesome. The coconut whip is the perfect accompaniment. I have made the whip sugar free as well, and found that the plain coconut actually works well with the sweet pumpkin.
- 1 Can Pumpkin 12 oz
- 1 Can 12 oz Coconut Cream (Trader Joes is great!) or full fat Coconut Milk
- ¼ Cup Organic Sugar or Maple Syrup
- 2 Tbs Cornstarch or Arrowroot
- 1 Tbs Water
- 1 Tbs Pumpkin Pie Spices
- 1 tsp Maple Syrup or Agave
- Cinnamon or more pumpkin spice for topping
- Place can of coconut cream in the refrigerator until hardened. The thickest creamiest part will separate from the rest.
- Scoop out the thickest part of the hardened coconut cream. Save the less creamy liquid for another recipe. Because I used coconut cream, mine only had a little liquid to drain. Place about half a cup of the thick cream in a small sauce pot. Set other half back in fridge for the whip cream.
- Add pumpkin and spices to sauce pot.
- Add sugar.
- Whisk water and cornstarch together until cornstarch is dissolved
- Add cornstarch to pot.
- Cook on medium heat, bring to almost a simmer, stirring consistently until mixture thickens to a nice pudding consistency.
- Place in fridge until cooled and set, at least an hour.
- To make coconut whip, place coconut cream into a cold bowl and using a kitchen aid or handheld beaters, whip for about 5 minutes or until light and creamy. Add a tsp of maple syrup and whip to incorporate.
- Top your pudding with whip and cinnamon!