Spiced Pumpkin Pudding


2 Tbsp. coconut oil (for greasing ramekins)

1 ½ cups pure pumpkin puree (not pie filling)

1 cup full fat coconut milk

2 large eggs

1/3 cup of sugar

4 Tbsp. arrowroot

2 Tbsp. ground cinnamon

2 Tbsp. maple syrup

1 Tsp. ground ginger

½ Tsp. salt

½ cup chopped walnuts for topping

Coconut cream or whipped cream for topping


1. Preheat oven to 350 degrees and lightly grease 8 small ramekins with coconut oil

2. In large bowl, whisk together all remaining ingredients except for walnuts

3. Divide batter between ramekins and place on a baking sheet

4. Bake for about 30 minutes until slightly puffed and firm to the touch around edges. Center can be a little jiggle.

5. Cool completely and cover with plastic wrap. Refrigerate for at least 2 hours or overnight

6. Serve chilled – top with cream and chopped nuts