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
Pumpkin, eggs, sweetener, and eggs
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.
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).
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