Festive Fall Pumpkin Pudding

September 28, 2019Smile Cafe

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 4 single servings

What better way to kick off fall than to make an allergy friendly pumpkin pudding with a healthy dose of festive flare! Our version of pumpkin pudding avoids the common hangups of pumpkin pie. With a yummy crunchy crumble and a light and creamy pumpkin filling that has just the right amount of spice, it’s heaven in a cup!

We’ve also ditched the classic pie pan for little fancy pudding cups to add a little fun to this allergy friendly pudding. Kids will enjoy scooping individual servings and will absolutely love one all to themselves at thanksgiving dinner!

Of course you could sub out the homemade pumpkin puree for an allergen free store bought variety. We just find the from scratch method a little fresher and you get to control the amount of spice and sweetness as an added bonus.

Kids Festive Fall Allergy Friendly Pumpkin Pudding – free from dairy, eggs, peanuts, tree nuts, sesame, seafood.

Print Recipe

festive fall pumpkin dessert

  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 15 minutes
  • Serves: 4 single servings

Ingredients

Filling

  • 2 tablespoons cornstarch
  • 2 cups pumpkin puree, (Instructions included to be homemade)
  • 1/2 cup soft tofu, (unsweetened)
  • 1/2 cup coconut cream
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Crumble

  • 1/2 cup allergy free margarine
  • 1 cup flour, (sub with gluten free blend if needed))
  • 1 cup oats, (make sure they're gluten free if needed)
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon

Method

Making the Crumble and Pumpkin Puree

  • 1)

    Heat the oven to 350 and mix together all of the crumble ingredients in a bowl before spreading out on a baking tray to cook.

  • 2)

    Bake the crumble in the oven for 30 minutes stirring occasionally to make sure it cooks evenly. Set aside to cool.

  • 3)

    Set a pot to boil and then peel and cube one half of a medium sized pumpkin.

  • 4)

    Boil the pumpkin cubes for fifteen minutes in the pot until soft, remove from the heat.

  • 5)

    Drain water out of the pot, then blend the pumpkin into a puree. Measure out 2 cups of puree put back in the pot.

  • 6)

    Add the cornstarch, tofu, coconut cream, brown sugar, vanilla, salt, nutmeg and cinnamon to the pumpkin puree pot. Blend all of the ingredients together until you have a smooth mix.

  • 7)

    Return the pot to the stove on a low/medium heat and gently boil for 10 minutes. Make sure to put a lid on the pot for this stage, and occasionally stir to make sure it doesn’t start sticking to the bottom!

Putting the puddings together

  • 1)

    Get out your 4x pudding dishes and evenly fill the bottom of each with the Crumble. Reserve about 4 teaspoons of crumble for garnish. (Pictures 4, 5)

  • 2)

    Spoon the pumpkin puree evenly into each pudding dish. (Picture 6)

  • 3)

    Place your filled pudding dishes into the fridge to set.

  • 4)

    Once the puddings are fully cooled you can top with some stirred up coconut cream, and sprinkle with cinnamon and the reserved crumble.

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