Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Enjoy!