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Microwave Pumpkin Pudding

Microwave Pumpkin Pudding | Zovie Style

I made my Thanksgiving pumpkin pie (a gluten-free, dairy-free, crustless version)  yesterday, and then of course promptly wanted to eat pumpkin pie. So, I whipped up this quick pumpkin pudding to avoid cutting into it.

I used an oversized mug for my pudding, (sort of like a mug cake, only pudding), but you could also double the recipe in a bigger bowl and then move the pudding to smaller dishes to cool and serve, just as you would a stove pudding.

5.0 from 1 reviews
Microwave Pumpkin Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¾ c pumpkin puree
  • ⅔ c milk (dairy or non-dairy, I used almond)
  • 1 T tapioca starch (or corn starch)
  • 1 t cinnamon
  • dash ground cloves
  • dash nutmeg
Instructions
  1. Combine all ingredients in microwave-safe bowl.
  2. Microwave on high, stirring after each minute, until the pudding starts to bubble and puff up. Stir.
  3. Refrigerate until lukewarm or chilled as desired. Top with whipped cream (or whipped coconut cream).

Enjoy!

4 comments

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  1. Shirley @ gfe

    Oh, Christa, what a brilliant idea! It’s embarrassing to serve that pumpkin pie with a sliver cut out of it, isn’t it? ;-) Thank you for saving me from that this year! LOL, but true! And I’m so glad you enjoy my pumpkin pie recipe. :-) Thanks for the link love!

    Off to share on my gfe Facebook page!
    Shirley

    1. Christa

      Exactly! It looks so pretty whole, I couldn’t bear to cut into it yet. Thanks for stopping by!

  2. megan

    So yummy…I love that all you need is the microwave! I would be honored if you shared this at my Ginger Jamboree Link Party!

  3. Katie Drane

    Yum! Great recipe!!

    Katie
    http://www.funhomethings.com

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