Pumpkin pudding
A delicate, aromatic, and velvety pumpkin pudding made entirely without added sugar. The natural sweetness paired with warm cinnamon notes makes it a perfect autumn dessert or wholesome breakfast. For the creamiest texture, use well-roasted sweet pumpkin puree.
Ingredients
- eggs2 pieces
- Milk150 ml
- Erythritol2 tbsp
- ground cinnamon1 tsp
- Vanilla extract½ tsp
Instructions
5 steps- 1
Preheat the oven to 170°C and arrange small ceramic ramekins.
5 min
170°C
- 2
In a mixing bowl, whisk the eggs with erythritol and vanilla extract until smooth.
3 min
- 3
Add the pumpkin puree, milk, cinnamon, and nutmeg, then whisk thoroughly until the mixture is silky and completely blended.
4 min
- 4
Pour the mixture into ramekins and bake in the oven for about 35 minutes, until set around the edges with a slight jiggle in the center.
35 min
170°C
- 5
Remove from the oven, allow to cool to room temperature, and chill in the refrigerator before serving.
30 min
Nutrition
1 serving ≈ 187 g
Nutrition values are estimates. - means data is unavailable.
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