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I figured I’d squeeze this one in before we all get sick of seeing pumpkin recipes around the holidays — just don’t forget about it! It’s the perfect Paleo/vegan pumpkin pie filling. I never liked crust anyway, so serving it as a custard with some whipped “cream” is perfect for me!

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Pumpkin Pie Pudding

Prep Time30

Total Time30

Servings servings

Ingredients

14 ounces pumpkin puree
14 ounces coconut milk
18 whole dates
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon sea salt

Equipment

Instructions

Combine all ingredients in a blender and puree until smooth.
If you like, strain out the date skins. Spoon into your serving dishes (mugs, ramekins, glasses, bowls, pie crust) and lay some plastic wrap directly on the surface, pushing out any air bubbles.
Refrigerate until set, 2-4 hours.