This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding
Here is my take on this recipe. You won’t miss the sugar and fat!
Perfect Pumpkin Pudding
“My pie without the crust!”
1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk
Preparation:
Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.
Filed under: #Independent Health - Healthy Options, 9 - Sweets, Entertaining, Food Memories, Gluten Free, Jude The Foodie, Jude The Foodie Recipes, Sunday Dinner
