Pumpkin Pudding

This is a quaint dessert perfect for Autumn!  I like to serve this dish in individual ramekins so each person gets some of the crunchy edges to accompany the warm, silky center.  This dish is great topped with berries (hard to find fresh organic ones this time of year, so I often do thawed raspberries or blackberries from the freezer blended into a syrup-like topping) and a spoonful of coconut milk or unsweetened Greek yogurt.

Pumpkin Pudding

2 c pumpkin puree
3 free-range eggs
1 13oz can of organic full-fat coconut milk
1/2 tsp sea salt
1 tsp ground cinnamon

2 tsp of powdered stevia, to taste
1 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg

Preheat oven to 350 degrees F.  Coat a small baking pan or individual ramekins with coconut oil.  In a medium bowl, combine all ingredients and blend well with a whisk.  Pour ingredients into the baking dish and bake for 30 to 40 minutes until brown on top and knife comes out clean from center.  Enjoy warm or cold.