Pumpkin Pie Pudding {Grain-, Sugar- & Dairy-Free}

Sep 24th
Pumpkin Pie Pudding {Grain-, Sugar- & Dairy-Free}

Fall is in the air…sorta. Here in the deep south we don’t really get fall. At least not for longer than a week or two. The mornings have been nice and cool, lately in the high 50s or low 60s, but by afternoon we’re back up to a balmy 85. But I’ve been inspired by all of the pumpkin recipes floating around the web and I’m jumping on board!

Chia seeds turn this pumpkin/milk concoction into a smooth, thick dessert. You will end up with more crust and whipped topping than you need for two servings, but that’s a great excuse to make even more. This guilt-free dessert really tastes decadent and feels like fall. So, if you live in the south, have it for breakfast on your front porch while it’s a bit cool outside so you can pretend we’ve changed seasons. Or you can eat it inside with your a/c cranked up. If you don’t have time for all three layers, just make the pudding…it tastes great on it’s own! Or use my easy substitutions as indicated.

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Pumpkin Pie Pudding

Yield: 2 servings

Pumpkin Pie Pudding

Ingredients

    For the Pudding:
  • 1 cup milk of choice (I use unsweetened almond milk)
  • 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon stevia glycerite (or sweeter, if desired)
  • 4 tablespoons chia seeds
    • For the Crust:
  • 1/2 cup almond meal
  • 1/4 cup oat fiber
  • 3/4 cup chopped pecans
  • 1/2 cup erythritol
  • 1/4 teaspoon stevia glycerite (or sweeter, if desired)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil (NOT melted)
    • For the Whipped Topping:
  • 1/2 cup cream (full fat coconut or heavy whipping cream)
  • 1/8 teaspoon stevia glycerite (or sweeter, if desired)
  • 1 teaspoon vanilla extract

Directions

For the Pudding:

Mix all ingredients together and let sit in the fridge for at least 30 minutes.

For the Crust:*

Preheat oven to 300 degrees.

Combine all ingredients except for the coconut oil, mix well. Cut the coconut oil into the mixture until crumbly. Spread onto a greased cookie sheet and cook for about 15 minutes, until it starts to brown. After removing from the oven, stir it around a bit. It will get crispy as it cools.

For the Whipped Topping:**

If using full fat coconut milk, skim the cream off the top. Combine all ingredients and beat with a hand mixer until the mixture is whipped and fluffy. Or you can use a Magic Bullet (and the short cup) and mix until finished.

Assembly:

Layer the pudding, crust, and whipped topping, in that order. Enjoy!

Notes

*If you don't have the time or inclination to make the crust layer (even though it is SO good), simply crush up your favorite healthy cookie instead.

**You can use my cream cheese frosting instead of whipped topping.

http://www.annemariecain.com/pumpkin-pie-pudding/

 

This recipe was featured at Mamal Diane, Simply Sugar & Gluten Free, Premeditated Leftovers, The Willing Cook, Amee’s Savory Dish and Natural Mother’s Network!

 

I shared this recipe with Sugar Free Sunday, Sweet Confessions Sunday, Seasonal Celebration Sunday, Sunday School, My Meatless Mondays, Gluten-Free Monday, Weekend Gourmet, The Better Mom Mondays, Just Another Meatless Monday, Gluten Free Recipe Roundup, Make Your Own Monday, Meatless Monday, Monday Mania, Inspire Me Monday, This Week’s Cravings, Made From Scratch Monday, Make It Pretty Monday, The Gathering Spot, Teach Me Tuesday, Domestically Divine Tuesday, Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Hearth and Soul, Tuesdays at the Table, Traditional Tuesdays, Fat Tuesday, Living Green Tuesdays, Frugal Days Sustainable Ways, Gluten-Free Wednesdays, Natural Living Linkup, Adorned from Above, Healthy 2Day Wednesdays, Real Food Wednesday, Mom’s Library, Lil’ Luna Link Party, Whole Foods Wednesday, Allergy-Free Wednesdays, Thursday’s Treasures, Full Plate Thursday, Keep It Real Thursday, Your Green Resource, Pennywise Platter, Eat Make Grow, Simple Lives Thursday, Wellness Weekend, Fill Those Jars Friday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Fit and Fabulous Fridays, Allergy-Friendly Friday, Healthy Vegan Fridays, Gluten-Free Fridays, Little House Friday, Foodie Friday and Snacktime Saturday.

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