My mom makes an awesome pumpkin pie. It’s my favorite, in fact. Mama, also known by my children as Marmie, came up with her pie recipe after having Thanksgiving one year with my aunt’s in-laws in Pennsylvania. She has always said it was the best pumpkin pie she’d ever had.
Their family recipe was a well-kept secret, and no one would give it up. So my mom, being a very smart lady, got back to Florida and experimented. It took a few tries, but she eventually developed a pie filling that tasted like she remembered. Ironically enough, the keepers of perfect pie secrets have since revealed that what Marmie came up with was almost identical to their vaulted family recipe.
I ketofied her pie recipe years ago, but it occurred to me recently that I don’t tend to make a lot of dairy-free recipes, and maybe it is about time I did so. Thus was born this Pumpkin Pudding. It is quite a treat, and the conversion to a dairy-free stovetop pudding from a dairy-filled baked custard came out so well that I’m thinking I may use this at the holidays, along with some keto spice cake and maybe some maple flavored whipped cream, to make a pumpkin spice trifle. Regardless, the conversion here was pretty easy. Instead of heavy cream, I used canned, unsweetened coconut milk. In many cases, that’s as hard as dairy free substitutions ever need be.
Now, I did make this in a double boiler. For those who aren’t familiar with the term, a double boiler is, essentially, a bowl that’s placed inside a saucepot. They make sets, wherein the top pot fits into a groove in the lip of the bottom pot, but if you don’t have one a heavy glass bowl over a larger pot will do the trick. When you place your bowl to fit over your pot, you want there to be a good couple of inches between the bottom of the pot and the bowl. The idea is you fill the bottom pot with about an inch of water, place your bowl over it, and bring the water in the bottom to a boil. This indirect heat cooks much more gently than just throwing the ingredients in a pan. You could technically do that, but you run the risk of scrambling your eggs much easier than you do if you cook it via the more gentle method.
So, for the more experienced cooks out there, if you’d like to try the quicker method of just doing it in a saucepan, hey, knock yourself out! Otherwise, I’ve listed instructions for making this in a double boiler to try and minimize the chances of a poorly cooked pudding.Print
- 1 (15 oz/425 g) can pumpkin puree (make sure it’s not the canned pumpkin pie filling)
- 1 1/2 c (12 fl oz/ 355 ml) canned, unsweetened coconut milk, well shaken or stirred
- 1/2 c (approx 4 oz/ 113 g) Swerve or granulated erythritol (or your favorite sweetener)
- 2 pinches sea salt
- 3 large eggs, beaten
- 1 tsp ground cinnamon (may use pumpkin pie spice, if desired)
- 1 tsp vanilla extract
- 1 tsp maple extract (may be omitted, if desired)
- a few drops liquid stevia, to taste, if desired
- Set up a double boiler with a good inch of water in the bottom. (If you don’t have a double boiler, it’s super easy to makeshift one. Find out how here.) Place the top bowl over the water, making sure it’s not touching the water’s surface, and turn the burner on to medium-high heat to get the water started.
- Once the water is boiling, add the pumpkin puree, coconut milk, Swerve or erythritol, and salt to the top bowl and stir well. Cook, stirring occasionally.
- While the pumpkin mixture is heating, make sure your eggs are beaten and in a container that is easy to pour from with a good measure of control. You will be drizzling, not dumping, so it’s important to have a good lip from which to pour.
- When the pumpkin mixture comes just to a simmer (when you see the first bubbles starting to come up to the surface), ladle out about 1/4 c of the mixture.
- While whisking the eggs extremely vigorously, drizzle the hot pumpkin into the eggs to temper them. This basically helps to gently bring the eggs up to the same temperature as the pumpkin mix, so that they are less likely to scramble immediately when added to the big pot.
- Once the ladle of pumpkin has been fully incorporated into the eggs, start whisking the main pumpkin mixture extremely vigorously with a wire whisk while drizzling in the tempered eggs in a thin stream.
- Continue cooking the mixture, stirring constantly, until it thickens well enough to coat and stick to the back of a spoon. This took me about fifteen minutes.
- Remove the top bowl from the heat, and stir in the extracts and cinnamon or spices. If using stevia drops, taste and add them in if necessary, two drops at a time until it’s as sweet as desired, being sure to stir well and taste in between each addition.
- Pour the custard through a fine mesh sieve into your storage container. Place a piece of plastic wrap over the top of the container and press down so that the wrap is completely touching the surface of the pudding.
- Chill well, at least four hours and preferably overnight, and serve as desired. I like mine with a sprinkle of extra cinnamon and whipped coconut cream to top.
Macros calculated for 10 servings. This pudding is very rich, so smaller servings are best.
Per 1/10 recipe: 111 cal, 8.4 g protein, 8 g fat, 16.8 g carbs, 1.8 g fiber 11.3 g sugar alcohol, 3.7 g NET carbs
- Serving Size: 1/10 recipe
Keywords: Dessert, holiday, pumpkin