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Every autumn I have a pumpkin day, when I make many dishes, all with pumpkin. This time I had a very ripe and sweet butternut pumpkin, from which I made pumpkin soup, some simple biscuits without a bit of sugar and this pudding, a fragrant and soft deliciousness. I saved a slice of baked butternut pumpkin, which I enjoyed with honey. Only goodies!
Ingredients
- 600 grams of butternut pumpkin baked in the oven
- 4 eggs
- 1 tablespoon of raw sugar
- 50 grams of chopped almonds
- 50 grams of coconut oil
- 200 grams of almond milk, or other plant based milk
- 1 teaspoon of baking powder (it works without it too, it comes out a little less fluffy)
- 1 teaspoon of cinnamon
- 1 tablespoon of rum essence
Recipe Method
1
This is a very complicated recipe: put all the ingredients in the blender, mix for a minute, then pour into the pan lined with baking paper, put it in the oven at 175 degrees Celsius for 50 minutes, take it out, cut it and eat. Done 😊
