Pumpkin Pudding


Today, Adam went to the grocery store to get food while I wanted to gnaw off my arm, so in the meantime, I started cooking with what I had left over in the fridge.

Pumpkin Pudding

1) boil some water

2) preheat oven to 350

3) in a bowl, thoroughly mix an egg, 6 oz of pumpkin puree, 6 oz of coconut milk, 1/3 of a ripe banana, 1 tsp vanilla extract, 1/2 tsp maple extract, 1 tsp cinnamon, 1/4 tsp ginger, and a dash of nutmeg

4) put mixture in oven-safe bowls

5) place bowls in a pyrex.  fill pyrex with boiling water.  place entire pyrex in oven.

6) bake about 45 minutes, then set in fridge or freezer to cool

(If it’s not sweet enough for you, add some agave nectar, or a bit more banana)

Adam ate his with ginger snaps, which looked delectable from my Paleo corner of the kitchen


I swear, I’m almost out of pumpkin, so other ideas will be coming soon!

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