Pumpkin Pudding

joshypumpkins.JPGThis blender pudding not only contains super-nutritious pumpkin, but it’s sweetened with natural sweeteners–NO white sugars!

2 cups pumpkin puree (one 15 ounce can)
1 teaspoon/two packets stevia (purchase in a whole foods store)
¼ cup pure maple syrup
1 cup whole milk
2 eggs
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ salt
1/8 teaspoon ground cloves
Whipped cream (optional topping)


Preheat oven to 425 degrees

1) Dump all ingredients (except the whipped topping) into a blender. Pulse until thoroughly combined.

2) Pour mixture into buttered (or use coconut oil) individual ovenproof dishes or bowls.

3) Bake for 15 minutes at 425F. Reduce heat to 350F. Bake for another 45 minutes or until set. (Less time is needed for individual dishes.) Allow to cool for about an hour before serving.

4) Optional topping with whipped cream.

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