Pumpkin pie pudding

This recipe is a gluten-free, microbiome diet riff on the classic pumpkin pie dessert is a delicious alternative to most sugar-laden third course options.


Serves 6-8


2 cups 100% organic, unsweetened pumpkin puree (butternut squash is okay to substitute)

1 cup plain sheep or goat milk yogurt, greek style if available

1⁄2 cup Lakanto, Dr. Kellman’s recommended sugar substitute

4 eggs, beaten

2 teaspoons vanilla extract

1/4 cup coconut milk

1 1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄4 teaspoon freshly grated nutmeg

1⁄4 teaspoon ground clove

1⁄2 teaspoon salt

For Garnishing:

1⁄4 cup broken walnuts halves

2 tablespoons bright crimson pomegranate seeds

Fresh mint leaves

Cooking Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix together all the ingredients except garnishes.
  3. Pour mixture into a 6 cup baking dish.
  4. Bake for one hour or more depending on how deep the dish is. The pudding is ready when it is set and a toothpick or skewer test comes out clean.
  5. After cooling, scoop the pudding into individual dessert bowls or glasses.
  6. Add garnishes and serve!
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