Pumpkin Pie Pudding

On November 21, 2012

Pumpkin Pie is the dessert of the season.  But us gluten free folks need to steer clear of the crust.  This simple pumpkin pie pudding is an awesome alternative…especially because it only takes all of 10 minutes to make!  Try it out and let me know what you think…

Pumpkin Pie Pudding
Time: 10 mins
What you need: 1 medium sauce pan

  • 2 cans of organic canned pumpkin puree
  • 2 cups milk (almond, coconut, soy or cow’s)
  • 3 heaping tablespoons kuzu (diluted with ¼ cup water)
  • 2 heaping tablespoons of pumpkin pie spice (OR 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves or all spice)
  • 1/3 cup maple syrup


In a pot put 3 cups of pureed pumpkin, milk, s spice, and maple syrup.  Cook on medium/high for 3-4 mins.

Dilute kuzu in water and add to the pot.  Turn down flame and cook for another 3-4 minutes or until thick and bubbling.

Refridgerate for 1 hour before serving.

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