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Pumpkin Pudding (paleo option)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 individual servings


  • 1 14-ounce (400ml) can pumpkin puree
  • 1/2 cup (160 grams) honey
  • 2 large (50 grams each, out of shell) eggs
  • 1/4 cup cornstarch or tapioca flour / starch for paleo
  • 1-2 teaspoons pumpkin pie spice (I used 2)
  • 1 1/2 cups (355 ml) whole milk or for paleo / dairy-free, almond milk or canned coconut milk*
  • 1 teaspoon vanilla extract
  • pinch sea salt


  • In a saucepan combine the pumpkin puree with the honey over medium-low heat and whisk until the honey has melted enough and the two are completely combined.
  • Make sure the mixture is not too hot and add in the eggs. Mix the cornstarch (or tapioca flour / starch) with a small amount of milk until there are no lumps then add the cornstarch mixture along with the spice, the rest of the milk, vanilla and a pinch of salt to the pot.
  • Whisk together and cook over medium heat, stirring frequently, especially the hotter it gets (once it starts to get very hot, you'll want to stir constantly to prevent the eggs from cooking), just until thickened and just starting to boil. When thick, remove from the heat and pour the pudding into individual ramekins. Pudding will thicken more as it cools.
  • Let cool slightly before covering with plastic wrap and refrigerating until ready to serve. Keep refrigerated for up to 3 days.


Unless you want your pudding really thick and rich, use 3/4 cup water + 3/4 cup canned coconut milk.