Pumpkin Pudding: A Gluten Free Alternative to Pumpkin Pie

I dont want to end the fall without having pumpkin pie but I cannot have it, so this is what I made. 


  • 1 can pumpkin puree
  • 1 cup whole milk
  • 3 large eggs, lightly beaten
  • 3/4 cup cream (light/heavy)
  • 1/2 cup packed brown sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove


  1. Preheat the oven at 350deg F
  2. Mix all ingredients well
  3. Pour in oven proof serving bowls, you can divide it in 4-6 bowls
  4. Place them in the oven for 30-35 minutes. You will smell it when it’s ready.
  5. Let it cool outside for a while and then in fridge for 30-45 minutes or more.
  6. Top it with whipped cream and eat!




Questions, comments, complements?

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