share on

Pumpkin Pudding




Pumpkin flesh

250 grams


2 unit

Maple syrup

2 spoons


to taste

Ginger powder

to taste


to taste

Clove powder

to taste

Natural sea salt

to taste

Extra virgin olive oil

to taste

Berry jam

50 grams

Orange juice, sugar free

1 coffee cup

Vanilla bean

5 grams

Desserts from Italy

Pumpkin Pudding

Pumpkin Pudding

vegetarian with eggs

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Pudding

A sweet pumpkin pudding gluten-free, dairy-free, no flour, no dry and paleo fruit, but soft, sweet and cuddly.

Pumpkin Pudding step 1

step 1

Separate the yolks from the whites. Mix the yolks the pumpkin flesh, the maple syrup, a pinch of salt and spices.

Pumpkin Pudding step 2

step 2

Whip until stiff the egg whites and yolks to embed them gently stirring from top to bottom.

Pumpkin Pudding step 3

step 3

Fill now the ceramic cocotte 3/4, place them in a baking pan and pour boiling acclimatize up to 3/4 of the pan. Bake in preheated oven for 20 minutes.

Pumpkin Pudding step 4

step 4

While baking the puddings take charge of the sauce: cook the raspberry jam with the juice of half an orange and vanilla seeds until obtaining a fluid and homogeneous sauce.

Pumpkin Pudding step 5

step 5

Help you possibly adding further water.

Pumpkin Pudding step 6

step 6

Remove from the oven the puddings and serve with the warm sauce.

Loading pic