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Friday, November 4, 2011
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
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
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.
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!