Dairy Free / Gluten Free Dessert Oh My!

 

     In my search to find something to do with this can of pumpkin.  I found a great recipe for pumpkin pudding.  Since then, I have tried several different versions of this recipe to find the one I liked the best.  My conclusion is that agave is the devil (since it cause me to break out in an almost instant rash), stevia is good (in the right form), but good ol’ sugar seems to taste the best in this particular dessert. 

Directions:

In a bowl mix together your eggs, agave and spices with a whip.  Next incorporate your pumpkin

pumkin mix

Pumpkin, eggs, sweetener, and eggs

 

Pumpkin pudding mix with coconut milk

Pumpkin pudding mix with coconut milk

Bake at 35o degrees for 50-60 minutes.  Start checking around 45 minutes to see if it’s done.  I put a knife in the middle to see if it came out clean. It never totally did but I think that’s because I needed more eggs like I mentioned before.  It was done and ready to come out of the oven.

done pumpkin

Let it cool for 15-30 minutes.  Scoop it out and serve it however you like.

Substitute:

Now if you eat dairy and want to go the more traditional route, you can use that can of evaporated milk (source).

pumpkin

Ingredients:
     2 large eggs (or 3 if they are small).  I used 1/2 cup of egg substitute to make this lower in fat and calories.
    1/3 cup of Agave, real sugar, or spelnda.  If you would prefer to use stevia, look up the conversion of stevia powder or liquid.
    1- 2 tsp of ground cinnamon
    1 tsp of ground nutmeg
    1/2 tsp of salt
    1 – 15 oz can of pumpkin
    1- 13 oz can of light coconut milk
 
     You would think that the taste of the coconut milk would be too powerful in this recipe.  Yet, it’s completely masked by the taste of the spices and pumpkin.  This recipe takes almost no time to make and is low in calories, fat and carbs.  I figured that a 1/4 of this was close to 100 calories.  Make it for yourself or for your family for a low carb treat. 
Adria Ali

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