Vickys Pumpkin Pudding with Candied Pecans, Gluten, Dairy, Egg & Soy-Free
Pumpkin pudding is a popular dessert during the autumn season and is often enjoyed during Thanksgiving.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Vickys Pumpkin Pudding with Candied Pecans, Gluten, Dairy, Egg & Soy-Free
Ingredients
Instructions
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Preheat the oven to 350°F (180°C).
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In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt until well combined.
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Pour the mixture into individual ramekins or a baking dish.
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Place the ramekins or baking dish in a larger baking pan.
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Fill the larger baking pan with hot water until it reaches halfway up the sides of the ramekins or baking dish.
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Bake for 40 minutes or until the pudding is set.
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While the pudding is baking, prepare the candied pecans.
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In a small saucepan, combine the pecans, maple syrup, and cinnamon.
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Cook over medium heat, stirring frequently, until the pecans are coated and the maple syrup has thickened slightly.
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Remove the pudding from the oven and let it cool for 30 minutes.
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Serve the pumpkin pudding with the candied pecans on top. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
