Pumpkin pudding is a favorite at our house. I like to make it in the morning and chill it for an afternoon snack.
I switch between regular cream and coconut cream and it is equally delicious with either, making this a great paleo option as well.
My go tos for the sweeteners are either maple syrup, rhapadura, or sucanut. I’m not sure I have a favorite..they’re all so good!
It makes them look even more delish if you have fancy little ramekins to bake them in. I have a few, and my kiddos love when they get their own personal dish of custard.
Not sure if it has anything to do with the ramekins or not, but so far we are 5 for 5 in this house (adults included) of being this custards no. 1 fan.
The health benefits of pumpkin should merit a little more respect other than the adulterated form most people get it in through the months of September-November…That is… artificial pumpkin flavor in coffee and conventionally grown pumpkin canned in bpa laden cans for baked goods.
Here’s a quick run down of the benefits of eating more pumpkin
- Full of antioxidant content
- Rich in fiber which supports a healthy digestive system
- Pumpkin meat and seeds are high in protein, zinc, vitamin A, and folate. (Which means this is ultra great for expecting moms as well.)
- Reduces painful inflammation
- Pumpkin seeds are a great source of magnesium.
- Pumpkin seeds are also a great source of plant based omega 3 fatty acids.
Since it has the added sweetener this isn’t an everyday occurrence, but even when im super skimpy on the sweetener the kids gobble it up.
Custards are a great way to get healthy fats and lots of egg yolks in the kids. Both crucial for healthy brains, and especially growing and developing children.
What Sally Says About Custard/Pudding:
Puddings of various sorts are a staple of the English diet. While these rich desserts are traditionally high in sugar, they also contain many ingredients that provide growing children with important nutrients — eggs, whole milk and cream.
Some researchers believe that boiled or cooked milk is actually easier to digest than pasteurized milk. Cooking causes complex proteins to unfold so that peptide bonds become more accessible to digestive enzymes, whereas pasteurization merely denatures large proteins in such a way that they are harder to break down. However, long periods of heat treatment as in canning and spray drying, result in cross-linking in the protein chain which greatly lowers digestibility.
Both pasteurization and cooking destroy enzymes and lower vitamin availability. Puddings may be fine for an occasional treat, but they are no substitute for clean, certified, whole, raw milk for growing children. SWF.
Paleo/ Primal Pumpkin Pie Pudding
- 2 cups pumpkin puree
- 3 eggs pastured
- 2 egg yolks optional
- 1 cup cream pastured dairy or coconut cream
- 1 tbs swedish bitters (opt) (I like Maria Trebens brand)
- 1/2 cup maple syrup or sucanut
- 1 tsp dried ginger
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp nutmeg
- 1/8 tsp blac pepper opt
- pinch of cloves
Preheat oven to 325 degrees.
Mix cream, eggs, pumpkin and bitters. Add sweetener and spices.
You can pour in an 8x8 baking dish, or serving size ramekins or pint sized wide mouth mason jars.
Bake for about one 50 minutes for smaller baking dishes and one hours for the 8x8 baking dish till center is jiggly.
Cool and chill. Best if made day before.
Serve with homemade whipped cream.