It was a cold, rainy, miserable week here in Vegas so the rich spiciness of this non-dairy pudding really hit the spot. I suspect it would be excellent in a nut-based pie shell topped with whipped coconut cream–pumpkin pudding pie!
MimicCreme is a heavy cream substitute, so if you can tolerate dairy and would prefer to use the real thing, feel free. I’m working on an alternative recipe using coconut milk, so watch for that in the weeks ahead.
3 cups unsweetened MimicCreme (or heavy cream, if you prefer)
1/2 cup maple syrup, coconut nectar or honey (I used half coconut nectar and half maple syrup)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp ginger
1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
3T arrowroot powder
3/4 cup organic pumpkin puree
In a medium-sized pot, combine MimicCreme, sweetener(s) of choice, spices and vanilla. Whisk lightly over medium heat until the mixture begins to bubble lightly (turn down the heat if it’s boiling).
Sift in the arrowroot powder one tablespoon at a time, whisking constantly. As the pudding continues to cook down and bubble, whisk in pumpkin.
Continue to cook down and whisk lightly until the mixture reaches a pudding-like consistency; you can leave it a little runnier than you ultimately want it to be, as it will thicken upon standing and chilling. Cover and refrigerate when fully cool.
Note: This recipe makes a LOT of pudding, so you might want to cut it in half.
This recipe is linked to Sugar Free Sunday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays, Allergy Friendly Friday and the Flu-Fighting Pumpkin Party at The Purposed Heart. Proud to be part of the Allergy-Friendly Virtual Halloween Party at Allergy-Free Vintage Cookery too!