Every Friday night I like to serve up a healthy dessert of some sort. We don’t generally have sweets during the week and without grains most baked goods are out.
This pumpkin pudding, which is basically pumpkin pie filling, has been my go to dessert for some time now. It is delicious topped with pumpkin seeds or walnuts and even whipped cream or sweetened yogurt cheese. This is more dense than the usual pumpkin pie filling, but also more nutrient-dense due to the addition of two more eggs.
Sweetening desserts with stevia is a bit of a discretionary thing. That is, you may want to add a bit less, taste it, and add more to your liking. This is especially true when you use a different brand of stevia. While I find this dessert to be sweet enough, it isn’t nearly as sweet as good old pumpkin pie. It is rich and delicious, though.
I have used both coconut milk and heavy cream, both with great results. I thought that I would taste the coconut flavor, but it didn’t come through. I think the fact that we like our pumpkin spiked with lots of warming spices helps.
Stevia Sweetened Pumpkin Pudding
Ingredients
- 4 large eggs from pastured chickens
- 1 15 oz. can pumpkin
- 1/2 cup of full fat coconut milk or heavy cream
- 1/2 tsp salt
- 3/4 tsp. NuNatural brand no-carb stevia powder
- 2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/8 teaspoon cloves
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees. Butter a pie pan or casserole dish.
- In a large bowl beat the eggs. Beat in the pumpkin and coconut milk or cream. Add the salt, stevia, spices and vanilla, mixing thoroughly. If you’d like to be certain you can taste and add more sweetener. (Raw eggs from pastured hens won’t hurt you.)
- Pour into buttered pie pan or casserole dish. Place on the middle rack of the oven and bake for 30-40 minutes, or until the center is just slightly jiggly. It will continue to set while it cools.
- Place on a cooling rack and then refrigerate until chilled. Serve topped with nuts/seeds and whipped cream, coconut cream or yogurt cheese.
This is a contribution to In-Season Recipe Swap.
16 Responses to Stevia Sweetened Pumpkin Pudding (Dairy Free)
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Sounds yummy! Will have to try this next fall/winter…sounds like a good winter dessert.
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I just reread the recipe. Do you bake it or not? It says to heat the oven, but then that raw eggs won’t hurt you. The raw eggs don’t bother me (drinking a smoothie made with them as I type), but the oven thing makes me think you bake it.
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Do you, by any chance, have a recipe for a grain-free lemon pudding?
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My family just devoured this–it’s really good! The sweetening part is very forgiving. I ended up putting in two packets of Stevia powder and 1/4 cup of Sucanat. Thank you so much for sharing!
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Sounds yummilicious!
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[...] Stevia Sweetened Pumpkin Pudding – In a startling departure from my standard pumpkin pudding recipe (which I’ve been making steadily since Tricia introduced me to it about three years ago), I’ve made this twice in the past week. I’ve been trying to cut back drastically on white sugar, so the stevia aspect of the recipe caught my eye. Additionally, now that we have a nicely laying flock, I’m always looking for a way to use up our eggs. This new recipe uses four eggs (versus the two in the other recipe). I doubled the recipe and baked it in a 9 x 13 dish, using eight eggs (!) and only 1 teaspoon of powdered stevia. It’s so amazingly delicious. I love how creamy and flavorful it is, without being overpoweringly sweet. It does have a slight stevia aftertaste, as many stevia sweetened foods do, but I imagine that could be reduced by buying the right brand of stevia. It doesn’t bother me in the least. I’ve made it with both heavy cream and coconut milk, and it tasted just about the same to me. I favor the dairy-free version because my body doesn’t like dairy too much. I’m sure I’ll still have many uses for the old pumpkin pudding recipe, but for now, this is hitting the spot. [...]
Have you ever tried to make this without the eggs?
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I made a baked pumpkin custard from the Thanksgiving recipe post using coconut milk,
pumpkin, spices honey, and I mashed half a banana in place of the eggs for my egg free dd. It baked up wonderfully. My kids all loved it, although my one dd didn’t care for how much banana flavor came through. I used banana as a binder, but there is enough pumpkin that you might be able to skip that all together.
Tina
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I made this last night & decided to add 2 T of maple syrup in addition to the stevia. Now that it’s chilled, I think that perhaps I could’ve omitted the additional sweetner – cooked & cooled, the flavors arre more developed than raw. So next time I’ll omit it & see if it works that way too.
It’s delicious!
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[...] Greens quiche, salad, pumpkin pudding (using fresh [...]
Making this again for 3-14 == “pie day” – you know, because of the number pi. It’s not exactly a pie – but it’s in a pie plate & easy to make!
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[...] Stevia Sweetened Pumpkin Pudding (Dairy Free) [...]
[...] when blended like this. I absolutely love making pumpkin pudding (I use both this recipe and this one, depending on my mood and pantry contents) with my hand blender, too – just dump everything [...]
This sounds delicious. I read the comments but do you think I could replace the Stevia with anything else?
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[...] That being said, if you want a dairy and sugar-free pudding, try this (Pumpkin Pudding) – Pumpkin Pudding. -If you want a natural pudding, try Kozy Shack. They have all types sand varieties. -This can be [...]
Cathy – Thank you for pointing that out. I guess that’s what I get for blogging while supervising my toddler’s art project
. I have added the baking step to the recipe.
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