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Spiced pumpkin puddings with caramel sauce

Yields8 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

Made with nutrient-dense ingredients, these puddings are a decadent treat! The spiced pumpkin puddings pair perfectly with the creamy caramel sauce.

Caramel Sauce
 400 ml coconut milk
 1/4 cup maple syrup
Pumpkin puddings
 1/2 cup coconut milk
 1 cup mashed pumpkin
 1/3 cup coconut oil melted
 1 egg
 1 cup Changing Habits Emmer Wheat Flour
 1 tsp baking soda
 1/4 cup Changing Habits Rapadura Sugar
 pinch Changing Habits Seaweed Salt
 1 tsp vanilla essence
 2 tsp Changing Habits Cinnamon
 1/2 tsp Changing Habits Ginger Powder
 1/2 tsp Changing Habits Nutmeg
 1/3 cup chopped Changing Habits Dates
Caramel sauce

Pour the coconut milk into a pot over a medium-high heat. Bring to a boil. Once boiling, add the maple syrup and whisk continuously for 5 minutes.


Reduce heat to medium and simmer.


Simmer for approximately 35 minutes or until the liquid thickens.

Pumpkin puddings

Preheat oven to 180 degrees celsius.


Combine the coconut milk, mashed pumpkin, coconut oil and egg in a large mixing bowl. Mix well.


Add the rest of the ingredients and mix well.


Grease the muffin tray with some melted coconut oil and spoon the mixture into the tray.


Bake for approximately 30 minutes or until cooked through.


Spoon the caramel sauce over the puddings. Best served warm.

Nutrition Facts

Servings 0

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