Pumpkin Date Bread Pudding
This recipe was created for the many families dealing with allergies. Notes on how to adapt it are at the end, if one of these ingredients doesn’t work for you.
- 15 ounces pumpkin puree (1 3/4 cups)
- 1/2 cup date paste
- 1/2 cup agave syrup or honey
- 1/2 cup sorghum flour
- 2 tablespoons flax meal
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
- Soak 4-6 pitted dates in filtered water: 30 minutes for fresh dates, 1-2 hours for dried dates. Drain, reserving the water. Put in a blender with enough of the soaking water to blend into a paste. You can use this to sweeten baked goods and smoothies. The soaking water is a good base for smoothies as well.
- Preheat the oven to 350°. Oil a pie dish or baking dish and set aside. (You can make this in a gluten-free pie crust. If using pie crust, no need to oil the dish.)
- Put in the blender: 1 cup filtered water, sorghum flour, spices, and flax meal. Blend and let sit five minutes.
- Mix all the ingredients together in a large bowl, blending well. Add the raisins last.
- Bake at 350° for 55-60 minutes until set. This would be nice with a whipped topping or ice cream if there is one that works with your allergies.
If you use a milk substitute, use one cup of milk instead of the water and sorghum flour. If you can’t use flax meal, you’ll need to use the same amount of egg replacer. Using soy or nut milk will give this a more custard-y texture.
Courtesy of Recipe Renovator