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.