Eosinophilic Esophagitis Friendly Vegan Pumpkin Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
For serving
- coconut whipped cream, for serving (optional)
Can be omittedcoconut whipped cream
- ground cinnamon, for serving (optional)
Instructions
- 1
In a medium saucepan, whisk together the coconut milk, pumpkin puree, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 8–10 minutes. Do not let it boil vigorously — reduce heat to medium-low if large bubbles begin to form.
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