Allergy free creamy pumpkin pudding recipe

Ingredients

• 1 small butternut pumpkin, peeled, seeded, cooked and pureed
• ¾ cup brown sugar, packed
• 1¼ tsps cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger powder
• ½ tsp salt
• 1½ tsps vanilla extract
• 1¾ cups half-and-half goat’s milk and plain goat’s cheese, beaten smooth
• 5 tsps Orgran No egg, beaten with 180mls water until thick and frothy
• Cinnamon sugar for sprinkling

Method

• Grease a medium sized casserole dish with olive oil or Nuttlex.
• Preheat the oven to 180°C.
• In a large mixing bowl, combine the pumpkin, brown sugar, spices, salt and vanilla, whisking until blended.
• Pour in the half and half and stir well to combine.
• Gently fold through the No Egg so as to keep as many bubbles unpopped as possible.
• Gently pour the pumpkin mixture into the prepared casserole dish and if necessary smooth the top with the back of a spoon.
• Bake for 55-65 minutes.
• Remove from the oven and allow to cool and set.
• Serve with a sprinkling of cinnamon sugar.