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Recipe: Appetizing Dairy-free! Baked Pumpkin Pudding

Dairy-free! Baked Pumpkin Pudding. Low Prices on Millions of Books. Add the pumpkin and coconut milk to the bowl and mix until well blended. Pour the mixture into the prepared pan and top with sugared pecans.

Dairy-free! Baked Pumpkin Pudding It is also a sneaky way to get more veggies into your children. The best thing about this recipe is that you bake it in the oven. It's so thick, creamy and delicious. You can cook Dairy-free! Baked Pumpkin Pudding using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dairy-free! Baked Pumpkin Pudding

  1. It's 200 g of Mashed Pumpkin.
  2. You need 100 cc of Plain Soymilk.
  3. Prepare 75 g of Coconut Cream.
  4. Prepare 40 g of Light brown sugar.
  5. It's 1 tbsp of Cornstarch.
  6. You need 1 tsp of Agar.
  7. You need Dash of Cinnamon Powder.
  8. It's 1 pinch of Salt.
  9. It's of Raisin Adjust to suit your needs.

This pumpkin pudding has the warming spices of cinnamon, cloves, nutmeg and ginger and smells like fall in a jar. This pumpkin pudding is paleo, vegan (if you sweeten it with maple syrup instead of honey), dairy-free, egg-free, grain-free and gluten-free, so anyone can enjoy it! Using a blender or food processor, combine the pumpkin, soy milk (or another non-dairy milk substitute), cornstarch and molasses and process until smooth and creamy. Add the brown sugar, cinnamon, nutmeg, and salt, and process again until well combined.

Dairy-free! Baked Pumpkin Pudding instructions

  1. Preheat an oven to 170℃.
  2. Put all ingredients instead of raisin into a bowl, and blend them with a hand blender..
  3. Then add the raisin and mix..
  4. Put the pumpkin dough in a mold. Then bake it in 170℃ oven for 30 minutes..
  5. More details ⇒ https://youtu.be/_Hqf0bD6YUQ.

Instructions: Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. In a large mixing bowl, combine the pumpkin puree, eggs or cornstarch, coconut milk, vanilla extract, pumpkin pie spice, and maple syrup. During the fall and winter months, there are few things as comforting as a bowl of savory-sweet pumpkin soup. Served with dairy-free crackers or bread, this hearty dairy-free pumpkin soup is a warming meal for lunch or dinner. Adding a bit of cayenne pepper or chili powder adds a nice kick of spice to this creamy harvest soup.