Author Notes
Looking for an alternative to that heavy pumpkin pie? Pumpkin Coconut Pudding is just familiar enough to get past the traditionalists in the group, but different enough to cause a stir. Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family. —My Pantry Shelf
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Ingredients
- the pudding
-
1- 14 ounces
can coconut milk (not light)
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1 cup
pumpkin puree
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1/4 teaspoon
salt
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1 teaspoon
grated fresh ginger
-
1/4 cup
sugar
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3 tablespoons
cornstarch
- the topping
-
whipped cream, slightly sweetened
-
crystallized ginger, minced
-
gingersnap crumbs
Directions
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In a bowl or pint-sized mason jar with lid, add 1/2 cup of the coconut milk, cinnamon, nutmeg, ginger, vanilla, and cornstarch. Whisk thoroughly, or shake if using a jar, until the mixture is fully incorporated and smooth.
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Pour the remainder of the coconut milk into a small saucepan. Add the pumpkin puree, sugar, and salt to the saucepan and whisk to until smooth. Stir over medium heat, until mixture begins to bubble. Reduce heat to low. Add the coconut milk and spice mixture. Whisk constantly until the mixture thickens. Spoon into a serving bowl or individual dishes. Cover with plastic wrap and chill.
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Top pudding with whipped cream, crystallized ginger, and gingersnap crumbs. Serve.
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.
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