Pumpkin Pudding

By west757

Gluten-free, dairy free and egg free pudding for Thanksgiving dessert. I plan on using the pudding with my Macadamia Nut/Coconut Tart Shells.

Ingredients

• 2 large eggs
• (substitute equal parts of Ener-G Egg Replacer: for one egg= 1 1/2 tsp Ener-G Egg Replacer plus 2 tablespoons water, mix well before using)
• 1/3 cup agave syrup
• 1-2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 15 ounce can pumpkin puree
• 1 13 ounce coconut milk

Details

Adapted from thewholegang.org

Preparation

Step 1

1. Pre-heat oven to 350° F.
2. In a bowl mix eggs or egg substitute, agave and spices with a whisk.
3. Add pumpkin puree and coconut milk.
4. Mix together.
5. Pour into prepared pan (a pie pan works fine).
6. Bake for 50-60 minutes. Start checking at 45 minutes to see if it is done. Put a knife in the middle to see if it comes out clean.
7. Let cool for 15-20 minutes.
8. Scoop it into tart shells and serve as you like.