Pumpkin Pudding


This essentially is the filling for pumpkin pie, but I made it into a pudding served with coconut milk.

You can add whatever toppings you like… I used pecans and agave this time, but it would be good with chocolate chips, shredded coconut, or any other nuts you may like. Enjoy!


  • 1 can pumpkin
  • 1/3 cup coconut milk (I used unsweetened vanilla)
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/4 cup agave nectar
  • 2 eggs

Preheat the oven to 380.

Mix all ingredients in a bowl except for the coconut milk.

Put the pumpkin mixture in an ovensafe dish and drizzle with coconut milk.

Cook about 20-45 minutes or until the coconut milk has absorbed into the mixture and your fork comes out clean.

Eat topped with pecans and a little extra coconut milk.

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