From gluten-free to serious butter-laden recipes that would make Paula Deen smile--please enjoy these mouth-watering recipes and bask in the warm glo of shared holiday memories!!
Linda sends in this organic pumpkin pudding recipe from a site she likes called "The Whole Gang"
Gluten and Dairy Free Pumpkin Pudding
Ingredients:
2 Large Eggs, 3 if they are the small organic ones
1/3 cup agave
1-2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
1 15 ounce can of organic pumpkin
1 13 ounce can of organic coconut milk
Directions:
In a bowl mix together your eggs, agave and spices with a whip. Next incorporate your pumpkin. Now add in your coconut milk and mix. (thoroughly) Now it’s ready to be poured into your pie pan.
Bake at 35o degrees for 50-60 minutes. Start checking around 45 minutes to see if it’s done. I put a knife in the middle to see if it came out clean. It never totally did but I think that’s because I needed more eggs like I mentioned before. It was done and ready to come out of the oven. Let it cool for 15-30 minutes. Scoop it out and serve it however you like.
Substitutes:
Now if you eat dairy and want to go the more traditional route, you can use that can of evaporated milk.
You can bake off a sugar pie pumpkin and use that for the pumpkin pudding. One pumpkin usually yields around 2 cups of cooked pumpkin. A can of pumpkin is about 1 3/4 cup so using 2 cups of pumpkin should be fine.
If you don’t have agave and use sugar, 1/2 cup should work.
Thanks Linda, for sharing this yummy recipe!
