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Recipe by My Kosher Recipe Contest

Pumpkin Pudding

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 10 Minutes
Diets

No Diets specified

The joy of Thanksgiving pumpkin pie with fewer carbs! Quick pareve or dairy dessert

Ingredients

Main ingredients

  • 1 (15 ounce) can organic pumpkin puree

  • 2 jumbo eggs

  • 1/2 cup milk, soy milk, or coconut milk (NOT rice or oat milk: they won’t “pud”!)

  • 1/2 cup dark amber maple syrup (dark preferred)

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 1/4 teaspoon cloves (optional)

  • 1/2 teaspoon salt

Directions

Prepare the Pumpkin Pudding

1.

In a medium bowl, lightly beat eggs.

2.

Add all other ingredients, and mix well. DO NOT BEAT.

3.

Pour into a greased loaf pan.

4.

Place loaf pan into a bain marie (boiling water bath), by using a larger dish, at least 1/2 filled with water.

5.

Bake at 425 degrees Fahrenheit for 15 minutes.

6.

Reduce to 350 degrees Fahrenheit for 40-50 minutes.

7.

It’s done when it jiggles only slightly, and a few cracks appear in the top.

8.

Cool on a wire rack for at least 15 minutes.

9.

Cover and refrigerate at least two hours prior to serving.

10.

Serving suggestion: whipped cream (coconut or dairy) or pareve dessert topping.

Pumpkin Pudding

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