Pumpkin Squash Pudding: Antidote for Holiday Sweet Tooth

Holidays are all about delicious treats, and Nancy Mitchell, a registered nurse at the Assisted Living Center, shares her go-to holiday recipe for Pumpkin Squash Pudding.

Mitchell says this recipe for Pumpkin Squash Pudding is gluten- and dairy-free, making it the perfect treat to serve when you have guests over. “You can never tell what allergies or sensitivities people may struggle with, so I like to keep things simple but healthy, she says.

Pumpkin Squash Pudding Ingredients:

3 cups of unsweetened almond milk

1 tablespoon freshly squeezed lime juice

1 teaspoon vanilla essence

3 tablespoons organic coconut flour

1 cup oat flour

1 cup pumpkin squash puree

1 teaspoon cinnamon

2 teaspoons nutmeg

⅛ teaspoon baking powder

¼ teaspoon baking soda

Directions:

Mix the almond milk and lemon juice in a medium-sized bowl, and leave them to sit for 3 minutes.

Add the pumpkin squash puree and vanilla essence to the bowl. Mix evenly.

Add in the remaining ingredients, and mix thoroughly to ensure even distribution.

Place ¼ cup of the mixture into ceramic ramekins.

Allow the mixture in the ramekins to bake in your toaster oven for 5 to 8 minutes or until firm.

Allow the pudding to cool.

Serve with a dollop of dairy-free ice cream.

Mitchell says what’s great about this recipe is that you can serve it during the Fall and Winter—pumpkin squash is delicious in either season. It’s even more pleasurable when served warm on a cold day.

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Renee Hewitt

Editor & Content Strategist at Springer Publishing

Renee is the editor and content strategist for Daily Nurse. When enjoying life unplugged from the digital world, you'll find Renee on a trail taking wildlife photos or birdwatching.