Pumpkin Crunch Casserole or Breakfast Pudding
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| Pumpkin Crunch Casserole or Breakfast Pudding Recipe |
| photo by recipe author |
Servings: 6
Preparation Time: 45 minutes
- 2 tablespoons chia seeds
- 6 tablespoons water
- coconut oil
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- 6 tablespoons sugar
- stevia, to taste
- 1 teaspoon vanilla
- 2/3 cup ground almonds (preferably already toasted)
- 2 teaspoons ground cinnamon
- 3 tablespoons coconut cream concentrate, melted
- 2/3 cup coconut milk*
Preheat oven to 350 degrees F.
Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.
In small bowl mix ground almonds, cinnamon and coconut cream concentrate. Sprinkle evenly over the pumpkin mix.
Bake for 25 minutes at 350 using a water bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.
* For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe submitted by Joanne, Delmar, DE
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| The average is oldaverage based on oldtotal votes. |
This is similar to the Pumpkin Pie Quinoa bake I made yesterday for a gathering! This time of year we have local squash & pumpkin both from my CSA share & in the local markets - so I bake one, then puree it. The pumpkin & coconut are sweet, so I just added a tsp of maple syrup; you could use more if you wanted.
My bake also includes coconut in several forms (milk & shreds, a bit of oil)