I absolutely love pumpkin pie, but I don’t enjoy how sugary it can be (one slice has around 25 grams of sugar). Pure pumpkin puree is such a wonderful ingredient to use in recipes because it’s chock-full of vitamins, antioxidants and fiber.
This simple recipe is dairy free and gluten-free and combines pumpkin and coconut cream, plus a small amount of pure maple syrup to add a touch of sweetness (and delicious flavor). The warming cinnamon, ginger and nutmeg tie everything together. I like a little added crunch, so I topped mine with roasted pecans, but you could also garnish this with granola, walnuts or toasted pumpkin seeds.
- ¾ cup canned coconut cream (this can by found by the canned coconut milk)
- 1 cup canned 100% pumpkin puree
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- Pinch ground ginger
- Pinch nutmeg
- Pinch salt
- Roasted salted pecans, for garnish (optional, but highly recommended)
Place coconut cream and pumpkin puree in a mixing bowl and whip with an electric mixer until fluffy.
Add pure maple syrup, cinnamon, ginger, nutmeg and salt and whip again until smooth.
Scoop the pudding into serving dishes and place in the fridge until ready to serve. Garnish with desired toppings.