Discover this sugar-free pumpkin pudding: a light, gluten-free, and nut-free dessert perfect for autumn. It is healthy and easy to digest.
Ingredients
- 1 ½ cup roasted pumpkin
- 2 tbsp plain Greek yogurt or 1 tbsp heavy cream
- 2 eggs 2 medium eggs
- ½ vanilla bean scraped seeds
- ¼ tsp vanilla extract
- 2 oz 85% dark chocolate 2 squares (optional)
- 1 tbsp whole milk for melting the chocolate (optional)
Instructions
In a food processor, blend the roasted pumpkin with the yogurt, eggs, and vanilla until smooth.
Pour the mixture into a rectangular baking dish. You can also use individual ramekins, but keep in mind that the baking time will be shorter.
Preheat the oven to 390°F (200°C) for 10 minutes. Lower the temperature to 350°F (180°C) and bake for 30 minutes.
For an extra silky texture, cook the pudding in a water bath (bain-marie), although it’s not strictly necessary since the pumpkin mixture naturally stays moist.
Allow the pudding to cool at room temperature before transferring it to the fridge. It’s best enjoyed after resting for a few hours.
Melt the dark chocolate with 1 tbsp of milk either in the microwave at low power (20–30 seconds) or using a water bath on the stove.
Serve the chilled pumpkin pudding with freshly made chocolate sauce or simply alongside a square of dark chocolate.
Nutrition
Calories156 kcal
Carbohydrates15 g
Protein6 g
Fat9 g
Saturated fat4 g
Cholesterol83 mg
Sodium43 mg
Potassium338 mg
Fiber4 g
Sugar7 g
Vitamin A14429 IU
Vitamin C4 %
Calcium60 %
Iron3 mg
