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FALL IS HERE!!!!! I love fall! I love the cooler weather and the colors and the foods! Seems this time of year my cooking changes to more homey, heartier, slow baking to warm the house sort of foods. Plus pumpkins! I love pumpkins! So in honor of fall I am posing my first pumpkin recipe of the season. Pumpkin Pudding Paleo Style. I have a few additions that are optional that are not true Paleo but makes the recipe more user friendly. This makes a wonderful Sunday morning brunch or a great desert for the holidays with much less calories than a traditional pie but just as tasty or even better! Enjoy!
Pumpkin Pudding Paleo Style
1 can pumpkin or 1 qt home canned pumpkin
1 c coconut milk (or 1 c cream for non paleo)
1 t cinnamon
1/2 t salt
1/4 t nutmeg
1/4 t ginger
pinch ground cloves
2 T tapioca flour
3 eggs
3 T honey or maple syrup
Mix well and pour into a 9 inch square pan that has been buttered and bake at 400 for about 50 minutes or till knife inserted in the center comes out clean. Serve warm or cold with whipped cream if you wish that has been sweetened with a bit of honey or maple syrup but this is not true Paleo.
