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Pumpkin pie is essential at any Thanksgiving feast, but to be honest it is not the part of the meal that I look forward to.  After a heavy meal of turkey, gravy, and of course stuffing, I find it hard to rally excitement for pie.  Generally I enjoy a few bites of the filling and leave the crust lonely on the plate.  This is what got me thinking about skipping the crust completely and making a pumpkin pudding in its place.

Pumpkin Coconut Pudding is a thick, silky coconut milk based pudding seasoned with traditional pie spices.  This rich pudding is familiar enough to satisfy the expectation of a Thanksgiving pumpkin dessert, yet different enough to stand out as something special.  Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family.  This pudding could not be simpler to make.  Heat the coconut milk and pumpkin, then stir in a slurry of spices and cornstarch to thicken it.  For a casual fare, spoon it directly from a serving bowl and let guests add their own toppings.  For a fancier presentation, spoon hot pudding into beautiful dishes or glasses and decoratively top before serving.  This may be a break in tradition, but who knows, perhaps I am not the only one who is happy to leave the crust behind.

Pumpkin Coconut Pudding

serves 4

1 14-0z can coconut milk, not light

1 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 teaspoon grated fresh ginger

1/4 cup sugar

1 teaspoon vanilla

3 tablespoons cornstarch

topping

whipped cream, slightly sweetened

crystallized ginger, minced

gingersnap crumbs

In a bowl or pint-sized mason jar with lid,  add 1/2 cup of the coconut milk, cinnamon, nutmeg, ginger, vanilla, and cornstarch.  Whisk thoroughly, or shake if using a jar, until the mixture is fully incorporated and smooth.

Pour the remainder of the coconut milk  into a small saucepan.  Add the pumpkin puree, sugar, and salt to the saucepan and whisk to until smooth.  Stir over medium heat, until mixture begins to bubble.  Reduce heat to low.  Add the coconut milk and spice mixture.  Whisk constantly until the mixture thickens.  Spoon into a serving bowl or individual dishes.  Cover with plastic wrap and chill.

Top pudding with whipped cream, crystallized ginger, and gingersnap crumbs.  Serve.

Print this recipe:  Pumpkin Coconut Pudding

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