Baked Pumpkin Pudding

Baked Pumpkin Pudding
  • Difficulty:

    1
  • Prep Time:

    5m
  • Total Time:

    2h 5m
  • Servings:

    8

Description

Try this gluten-free, naturally sweetened alternative to pumpkin pie.

Ingredients

  • 1 can Pumpkin Puree
  • 3 large Eggs, beaten
  • 1 ½ cups Half and Half
  • ½ cup Maple Syrup
  • 2 tsp Pumpkin Pie Spice
  • 2 tsp Vanilla
  • ½ tsp Kosher Salt
  • Sweetened Whipped Cream, if desired

Directions

  1. Heat oven 350°F. Butter a 2 -quart casserole dish; set aside.
  2. In a large bowl whisk together all the ingredients until well combined. Transfer to prepared pan.
  3. Bake 55-60 minutes until a knife inserted near the center comes out clean. Cool at least 1 hour before serving. Serve with sweetened whipped cream if desired. Optional – Bake in individual ramekins for 35-40 minutes.
  4. Refrigerate leftovers.
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