Tuesday, October 9, 2012

Pumpkin (non) Bread Pudding

Preheat the oven to 350ºF, and lightly grease a 9-inch glass pie plate and line the bottom with parchment paper.

Pumpkin pie is probably Robs favorite dessert ever! So you can imagine my excitement when I saw baby pumpkins among the other winter squashes at vitamin cottage (our shopping haven of choice).  I've never made a pumpkin pie from scratch, and was totally pumped to give it a shot considering there would be no gluten, no eggs, no cream, and no butter in my recipe, but bring it on right?! My mistake in making a pumpkin pie was not adding enough pumpkin!  Instead of a gooey pie, I got more of a cakey, bread pudding-ish delightful sweet treat.  It was still amazing, so either way...

You will need a food processor or good blender will do.

First things first, get your flaxseed gellin'...once it's gelled you can add it to the food processor with everything else.  If you don't let the ground flax soak up the water it doesn't work and you might as well not use it.

1 tablespoon ground Flaxseed, 1/4 c water, let gel (this is your egg substitute, if you eat eggs use 2 eggs)

In a food processor add:

1/2 small baking pumpkin, which is about 1 cup (for pumpkin pie you need to use the whole pumpkin)
1 1/2 cups full fat coconut milk (or vanilla unsweetened almond milk)
2 teaspoons gf vanilla
2 tablespoons light olive oil

3/4 cup organic light brown sugar (when i don't have brown sugar I used 1/2 cup white sugar, 2 tbsp molasses)
1/2a cup brown Rice flour
2 tablespoons arrowroot starch (you can do tapioca or potato srtarch as well)
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl to incorporate all of the dry ingredients.

To make the crust, you'll need that processor again.  I have two sizes, but you may have to clean and re-use, work it out :)

1 cup flaked unsweetened organic coconut
1 cup walnuts pieces
1/4 c brown rice flour
1/4 c almond flour
1/4 c honey
1/4 cup sugar
1tsp molasses
2 teaspoons ground cinnamon
5 tablespoons coconut oil

So your oven is preheated to 350 right?
Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

Bake in the center of the oven for about 7 minutes- to set.

Pour the prepared pie mixture in the pan and smooth evenly. Bake in the center of a preheated oven for about 60 minutes or until done. The pie should be firm- but still give a little when lightly touched.

Cool the pie on a wire rack completely. It's delicious warm, served with a little scoop of coconut ice cream. 


  1. I played around with a pumpkin soup the other day and while the texture was perfect, it tasted bloody awful. How did you prepare the pumpkin for this recipe? Being new to pumpkin preparation, I'm not sure what do to with it. I peeled the pumpkin I used for the soup, and that may have been the problem. But I'd love to try out this recipe.

  2. George, I prepare all my squashes the same. Slice down the middle, scoop out the seeds, place face down on a greased baking pan, and bake at 350 for 45 min and then check it....done-ness will depend on size. It should be soft. Let me know how the recipe turns out for you!