This pumpkin pie pudding is completely dairy-free and paleo-friendly, and decadent enough to serve on your holiday table!
If you’re both gluten-free and dairy-free like me, then one option for your pumpkin pie this year is to make a pudding instead of the pie. I may try my hand at making a gluten-free pie crust, but the filling is the best part anyway! Agree or disagree?
This recipe is so easy with ingredients you might already have, the most important one being pumpkin puree (I like this one that is organic and comes in a BPA-free packaging):
I was so lazy when I originally made this recipe two years ago that I even used my countertop toaster/convection oven to bake it (no bending over to use the real oven, you see, I really am that lazy):
For a decadent topping (after all, there’s no crust in this pumpkin pie!), I highly suggest using coconut whipped cream (you can purchase or make your own). I’ve seen the containers of coconut whipped cream available at health food markets around town.
Specialty items recommended for this Dairy-Free & Paleo Pumpkin Pie Pudding (some affiliate links included):
- KitchenAid countertop convection oven
- Pyrex 8″-square glass baking dish
- Organic boxed pumpkin puree
- Organic coconut milk
- Organic pumpkin pie spice
Here’s the printable recipe for this Dairy-Free & Paleo Pumpkin Pie Pudding:Print
A dairy-free dessert delicious enough for your holiday table.
- 1 16-ounce box organic pumpkin puree
- 1 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon organic pumpkin pie spice
- ½ teaspoon vanilla extract
- 1/2 cup organic coconut milk
- 1/3 cup organic maple syrup
- coconut whipped cream (optional, for topping)
- Preheat oven to 350°F.
- Combine pumpkin puree, applesauce, eggs, pumpkin pie spice, vanilla extract, coconut milk, and maple syrup into the bowl of a food processor. Pulse several times until combined, stopping to scrape down the sides of the bowl with a spatula if necessary*.
- Pour the mixture into a 8”-square baking dish and bake for 45 minutes, or until the top turns a golden brown.
- Serve warm, with a dollop of coconut whipped cream, if desired.
If you don’t have a food processor, then you can use a whisk to combine the ingredients.
Happy almost Thanksgiving, my beautiful friends. I am so grateful for you!
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