How To make Pumpkin Pudding Cake

Spiced Pumpkin Pudding Squares – low carb, keto, sugar free, gluten free

These sugar free, tasty Spiced Pumpkin Pudding Bars have a perfect, richly spiced pumpkin flavor, with a velvety smooth, moist, custard like, melt-in-your-mouth texture. These keto low carb pumpkin bars are a healthy dessert made with pumpkin puree, maple or vanilla flavour, cream and warm, seasonal spices and are also gluten-free, grain-free, and oh, so delicious. If you like pumpkin pie, or no bake pumpkin pie, you will love the convenience of serving a slice or single-serving ramekin of pumpkin pudding topped with either cinnamon sweetener or a dollop of whipped cream.
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►INGREDIENTS:
Eggs
Pumpkin puree:
Lakanto gold sweetener:
Salt:
Ground cinnamon:
Nutmeg (ground):
Clove powder:
Ground ginger:
Maple extract:
Or Pure vanilla extract:
Heavy whipping cream
Unsalted butter
Optional: pecans
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PUMPKIN PUDDING CAKE! SUPER EASY AND YUMMY | FRENCHIES BAKERY

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Pumpkin pudding cake (Pt. 1/2)

By: Chris Zaluski | Post-Dispatch
stltoday.com
Chef Josh Galliano of Monarch Restaurant in Maplewood shows how to make various fall meals with pumpkins.

Pumpkin Pudding | Dessert Recipe | Easy to prepare

Hi guys welcome back to another video in this video I'll show you how I made my Pumpkin Pudding really easy and simple plus delicious.


Ingredients :
1/2 Pumpkin peeled
1 2 Cup Flour
1 satchel coconut milk powder
1 cup coconut milk
2 Tablespoon melted butter
1 cup brown sugar
1|2 cup water ** you might not use all just a small amount to blend**
2 Eggs optional
1/2 Teaspoon Salt
1/2 cup refined cornmeal
1/2 Teaspoon vanilla
1/2 Tableapoon Nutmeg
1 /2 Teaspoon Cinnamon Powder
1 /2Teaspoon Mixed Spice
3 Tablespoon soaked mixed spices (Raisins , prunes and currant)
1 cup coconut Flakes
Please be reminded all of my recipes acts as a guide therefore you might have to adjust to your liking.


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Grandma's Baked Pumpkin Pudding

Quick and delicious baked pumpkin pudding just like my Grandma made. This is similar to a pumpkin pie with no crust.

Spiced Pumpkin Pudding Cakes | It's Always Freezer Season | EASY

If you're looking for an unusual pumpkin dessert, these Spiced Pumpkin Pudding Cakes might be the right option. It is a good fall (or winter) dessert that you can make ahead and freeze for later, freeing up some time on the day of if you're entertaining company. It makes 24 servings, too! All you have to do is re-warm them in the microwave and whip some cream, and there you go.

They may look like cupcakes, but they're really closer to a sticky toffee pudding (thus the name.) I think they would be even better served on a puddle of caramel sauce, but I haven't tried that yet. Good thing I have plenty in my freezer; I'll have to try that addition next time.

I was pretty shocked that my son loved them so much he asked for a second serving!

We used freshly roasted and pureed pumpkin, but a can would be absolutely fine here, and is in fact what the recipe calls for. We just had some pumpkin we wanted to use up, and it's pretty easy to make yourself.

Nutrition (1 cake):
Calories: 161
Fat: 8g
Protein: 2g
Carbohydrates: 22g (1g fiber, 13g sugar)

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