Pumpkin is in season for those us of down in the Southern Hemisphere. One of the many things that I really miss about being in America is pumpkin pie. It’s not such a common thing here and I certainly can’t find conveniently canned pumpkin at any of the supermarkets here.
Regardless of convenience, pumpkin is dirt cheap and currently in season. This is a super easy way to whip up a quick but healthy primal treat using pumpkin. I simply simmer cubes of pumpkin in coconut milk until they are soft with pumpkin pie spices. I then puree the whole lot in the blender and sweeten it with a few drops of stevia to my liking. It turns thick and creamy if you let it set in the fridge overnight. That is if you can wait that long.
A taste for sweetness is like a taste for spicy foods. The degree of preference varies from person to person. So I’m a huge adding sweetener at the end. I used stevia for this recipe but it’ll also be really nice with a drizzle of honey and topped with some homemade whipped cream.
Sugar-free Dairy-free Pumpkin Pie Pudding
2 cups pumpkin cut into small cubes
165ml full cream coconut milk
1 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
Stevia or other sweetener of your choice
Grated dark chocolate for garnishing (optional)
- All all ingredients in a pan and bring to boil.
- Low heat and simmer until the pumpkin is cooked and tender.
- Puree everything in a blender until smooth.
- Chill overnight.
- Add sweetener of your choice and garnish with freshly grated dark chocolate.
Makes 2 small servings.
Hi Janet,
I just got a chance to check this post. I can’t wait to make it!! Pumpkin is one of my favs. I also fell in love with Kabocha last year thanks to Heather at HEAB. Hang in there weather wise! I can relate & feel for ya!! I grew up mostly in Florida and then moved to the Chicago area 20 yrs ago (cause of hubby). Summer is way too short, but you do make the most of it while it’s here! As always…thanks for sharing!