Chocolate + pumpkin is one of my favorite combos when it comes to indulgent baked treats. This is a weighty dessert for sure, right up there with chocolate pecan pie, or triple chocolate cake – perfect for holiday time or when you want a departure from the usual. As always, I created this recipe with kids in mind who have food intolerances. You can make this with wheat bread, milk, and cream if you like, but if you can’t, there’s a way.
Hearty, traditional, a little decadent, and hard to resist. Serve warm with toppings as tolerated by your family - whipped cream, whipped coconut cream, ice cream, or cashew or coconut based ice creams that are dairy free.
| Servings | Prep Time |
| 6-8 Servings | 20 mins |
| Cook Time | Passive Time |
| 15 mins | 30 mins |
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|
| Hearty, traditional, a little decadent, and hard to resist. Serve warm with toppings as tolerated by your family - whipped cream, whipped coconut cream, ice cream, or cashew or coconut based ice creams that are dairy free.
|
Ingredients
- 1/3 cup canned unsweetened coconut milk
- 1/3 cup unsweetened plain almond milk
- 2/3 cup coconut sugar brown or cane sugar work also, if tolerated by your family
- 1/8 teaspoon organic powdered stevia
- 1 cup canned plain pumpkin
- 2 large eggs see substitution below if omitting eggs
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 and 1/2 tsp ground cinnamon
- 1 and 1/2 tsp gluten free vanilla extract
- 2 Tablespoons bourbon or dark rum
- 4 ounces bittersweet baking chocolate or good quality 70% dark organic chocolate
- 6 cups cubed gluten free bread best if a bit dry or stale
Servings: Servings
Instructions
- Preheat oven to 350.
- Cut bread into half inch cubes, transfer to a large all metal pot, and set aside.
- In a separate bowl, whisk together the milks, eggs, pumpkin, coconut sugar, stevia, spices, vanilla and bourbon or rum. If omitting eggs, increase pumpkin by 3 Tablespoons and add 1 Tablespoon tapioca starch + 1 Tablespoon EnerG brand Egg Replacer; whisk in with milks, sugar, spices, and liquor.
- Pour the custard mixture over the bread cubes in the pot. Add the chocolate, broken into 1/2 inch chunks. On low medium heat, let the mixture slowly melt and blend, stirring occasionally til chocolate is evenly mixed throughout, about 15 minutes.
- Transfer the pudding to a baking dish greased with refined coconut oil or ghee, and bake for 25 minutes, or til toothpick comes out clean. You can also bake in individual ramekins; reduce baking time to 15 minutes and check for doneness.
- Serve warm with toppings of your choice.
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