Baked Pumpkin and Yogurt Cream Pudding

I came across this recipe today and had to give it a try...making it GAPS-legal, of course. I used honey instead of white sugar, homemade pumpkin puree, coconut milk and yogurt instead of whole milk and cream (not GAPS-legal because they are difficult to digest), and cultured yogurt cream in place of store-bought sour cream. I also chose not to bake the yogurt cream topping so that the probiotics could stay intact (if heated, the probiotics are no longer active). I had a little epiphany today while making this and realized that I could WHIP my cultured cream just like regular whipped cream! DUH! Super exciting to have real "whipped" cream again that is GAPS-legal! These pumpkin puddings were delicious...my family gobbled them up! 


Happy Thanksgiving tomorrow!

(I apologize for a lack of picture, but if you'd like to see what they look like, visit Smitten Kitten's site...yum!)

Baked Pumpkin and Yogurt Cream Pudding
adapted from Smitten Kitten

Pudding
1 3/4 cups pumpkin puree (preferably homemade)
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup coconut milk
1/2 cup plain whole milk yogurt
2 large eggs, lightly beaten

Topping
1 cup yogurt cream*
2 tablespoons raw honey
1/2 teaspoon vanilla

Combine pumpkin, honey, salt, and spices in a food processor or blender. Pulse until combined. Transfer to a saucepan and heat over medium-high. Once the mixture begins to bubble a bit, cook for another 5 minutes while stirring frequently. The mixture will thicken and become darker. Reduce heat and whisk in coconut milk and yogurt. Remove from heat and whisk in eggs.

Pour mixture into six or eight oven-proof ramekins (I used six). Bake for 35 to 40 minutes, until the pudding barely jiggles or a knife inserted in the center comes out clean. Remove from the oven and let cool on counter.

To make the topping, combine ingredients in a small bowl and whisk until light and fluffy, like whipped cream. Spread a dollop over cooled puddings, then place in refrigerator to chill.

Serve pudding well-chilled and enjoy!

*To make yogurt cream, follow my crockpot yogurt recipe and instead of using milk, use cream. Be sure that the cream is NOT ultra-pasteurized...it will not have enough good bacteria in it to culture properly.