Butternut Pudding & Pumpkin Pie Spice (SCD)

Here’s a delicious and easy butternut pudding recipe just in time for the Holiday season. I used butternut squash but almost any winter squash, like pumpkin, will work. I’ve also included a pumpkin pie spice recipe in this post.

The ingredients are simple: 2-3 cups butternut squash puree (pumpkin will work as well), honey (I used half regular and half buckwheat, but all regular is fine), eggs, coconut milk, pumpkin pie spice (recipe included), and sea salt.

NOTE: I do not promote any specific brands, this is just what I have on hand.

A small butternut squash will yield about 2 – 3 cups of puree. You can mash it by hand with a potato masher or puree with an immersion blender. If you wind up with more than 3 cups, then you can freeze the leftovers.

I often make the puree a day or two before I bake the pudding. It will last a few days in the refrigerator.

Dump ingredients into a mixing bowl. Mix about 1 minute to combine. If stirring by hand, lightly beat the eggs before adding.

Pour into a lightly grease 1.5 quart baking dish. Bake for 1 hour. Let it completely cool before refrigerating.

Serves 6

2-3 cups Butternut (or Winter) Squash Puree (see instructions above)

1/2 cup Honey (see note on right)

3 Eggs (lightly beaten if mixing by hand)

2/3 cup Coconut Milk (whisk to remove lumps)

2 teaspoons Pumpkin Pie Spice (see recipe above, can use 2 parts Cinnamon/1part Ginger)

1/2 teaspoon Sea Salt

Note: If the squash only yields about 2 cups of puree then I use slightly less honey. I also use half regular honey and half buckwheat (darker) honey, but all regular is fine.

1. Preheat oven to 350F/177C. Lightly grease a 1.5 quart/1.4 liter baking dish.
2. Add all ingredients to a mixing bowl. Beat 1 minute if using an electric beater. If mixing by hand, stir until thoroughly combined.
3. Pour into baking dish and bake 1 hour.
4. Cool before serving warm. If serving cold, cool completely before refrigerating.