After an unplanned hiatus, I’m back to blogging. I had to totally revamp how I cook since our family has now gone gluten-free AND low-glycemic for allergy and health reasons. So, we have had quite an adjustment to make over these past months.
This first week of June has been unseasonably cold and wet, and I’m taking advantage of what is probably the last opportunity to do a lot of baking before temperatures start rising. I found a recipe for “Coconut Pumpkin Pudding”in a free downloadable ebook, “Reader Created Coconut Cookbook” available from Mark’s Daily Apple. So, I baked up the pudding.
I wanted to like it. It had so much promise. It was quick and easy, gluten-free, grain-free , and had all the flavors of pumpkin pie. It isn’t low-carb, but it isn’t high-carb either. And, it’s certainly lower on the glycemic index than a regular pumpkin pie. What’s not to like?
For starters, it wasn’t sweet enough. I’m not someone who really likes sweet stuff (pasta and potatoes are my weaknesses), and even I had to admit it needed a touch more sweetness. The cooking time didn’t seem long enough either. The pudding came out a bit too wet for my tastes.
I really wanted this to work, so I kept tweaking it. It really doesn’t taste like coconut at all, so I dropped that from the name. Though, adding some shredded coconut might be a nice variation. Here is my version of Pumpkin Pudding, plus optional Maple-Cinnamon Whipped Cream:
Paleo Pumpkin Pudding
- 15 oz canned pumpkin (not pumpkin pie filling)
- 1 cup unsweetened coconut milk
- 2 Tbsp pumpkin pie spice
- 1/2 tsp cardamom
- 1/2 tsp salt
- 3 Tbsp maple syrup
- 2 large eggs
- Preheat oven to 350°
- Put all ingredients except for the eggs into a bowl.
- Mix together until well combined.
- Add eggs, and whisk well into mixture with a fork.
- Pour into a pie dish.
- Bake for approximately 40 minutes. The edges should be slightly browned. The center somewhat firm, but still have a little “jiggle.”
- Allow to cool, then serve.
Maple-Cinnamon Whipped Cream
- 1/2 cup whipping cream
- 1 Tbsp maple syrup
- 1/2 tsp cinnamon
- Pour the cream into a mixing bowl.
- Using a hand-mixer, beat the cream until it starts to get thick.
- Add the maple syrup and cinnamon.
- Continue beating the mixture to incorporate. (It should be thick enough by this point.)
Technically, maple syrup isn’t really paleo. It does, however, have a good mineral content, is easy to blend, and I seem to tolerate it much better than white sugar. It is also a local product for me, and cuts out wasteful shipping. You could use local honey instead of maple syrup, and use a coconut cream instead of the dairy to keep it strictly paleo. If you are allergic to coconut and tolerate dairy well, and want to keep your food local, you could substitute half & half or splurge on full cream from a local, family-run dairy.