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      Pumpkin Pie Pudding

      Pumpkin Pie Pudding

      November 26, 2014

      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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