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Pumpkin Pie Pudding

May 20, 2015 Nicola King
Pumpkin Pie Pud Rectangle.jpg

I've been reading a lot about Hemsley & Hemsley at the moment. It seems like they're everywhere! A friend was telling me about their cookbook a week or so ago and I've been debating whether to buy it. I have so many books already and don't want this to be another healthy eating fad where I make a couple of recipes and then the book gathers dust at the back of our cupboard. I mean, bone soup isn't really my kind of thing!

So I decided to make one or two things from their blog and see if their recipes are my kind of food and taste. I was having coffee with another friend last week and we were revelling in our love of pumpkin. I'm not a pumpkin-as-a-vegetable fan as I don't like very sweet vegetables, but pop it in a pie, pud or doughnut and I'm in pumpkin heaven! So when I saw Hemsley & Hemsley's recipe for Pumpkin Pie Pudding, I knew this was the first thing I wanted to try.

I didn't pick this because it was simple to make, but its very simplicity was a welcome relief in a crazy busy week. This is a one-bowl pudding where everything is mixed together in 5 mins and then popped in the oven and forgotten about for 35 mins. Super easy! The original recipe is available through the link which offers some substition options - for example, coconut oil in place of butter, coconut flour in place of almonds and a breakdown of their spice mix (I use a spice mix from Canada but Allspice as a shortcut would work too). And they roast their pumpkin and then puree it, but I like to use Libby's Pumpkin Puree in a tin.

I'm not sure why I was surprised that I loved this, given how much I like pumpkin desserts, but the texture was light and airy and almost souffle-like. The hint of spice gives it a delicious flavour that makes it very much like an all-American pumpkin pie filling. I also chose the ingredients that would make this gluten and dairy free so it's a perfect pud if you have someone that has these food allergies. Even better, the girls tell us that pumpkin flesh is loaded with vitamin A for an immune system boost too so you can feel extra virtuous eating it!

This is definitely a winner for me. And I think that means I might just be buying a new cookery book :)

Pumpkin Pie Pudding Makes 2 (from Hemsley & Hemsley)

Ingredients

  • 120G PUMPKIN PUREE (I use a can of Libby's)
  • 1 TBSP COCONUT OIL
  • 1 TBSP COCONUT FLOUR
  • 1 TBSP MAPLE SYRUP
  • 1 TSP VANILLA EXTRACT
  • 1 EGG
  • 1 SMALL PINCH OF SALT
  • ½ TSP BAKING POWDER
  • 1 TSP SPICE MIX

Method

  1. Preheat the oven to 180 degrees
  2. Melt the coconut oil and allow it to cool (you don't want it cooking the egg when added to the rest of the ingredients)
  3. Then place all the ingredients into a bowl and mix until thoroughly combined
  4. Divide between 2 ramekins
  5. Place on a tray in the oven and book for 35 - 40 mins
  6. Enjoy straight from the oven!
In Free From, Puddings Tags Pumpkin, Coconut Oil, Maple Syrup
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