Pumpkin Pudding with Oat Milk

The Authentic Charm of Lactose-Free Pumpkin Pudding

For lovers of fall sweets and those looking for lactose-free alternatives, here is a delicious solution: pumpkin pudding with oat milk. By combining the richness of pumpkin with the natural sweetness of maple sugar, this recipe delivers a creamy, comforting dessert perfect for chilly evenings. Using oat milk not only ensures a lactose-free option, but also adds a nutritious nuance. A real treat for everyone, with or without dietary restrictions.

Ingredients :

1. 500g pumpkin puree
2. 150ml oat milk (see note below for adjustment)
3. 90g maple sugar (adjust to taste)
4. 2 eggs
5. 1 teaspoon of cinnamon powder
6. 1/2 teaspoon ground nutmeg
7. 1/2 teaspoon powdered ginger
8. 1 pinch of salt
9. 100g crumbled biscuits (for example speculoos or graham crackers)

Preparation :

1. Prepare the pumpkin puree.
2. In a large bowl, beat the eggs with the maple sugar until frothy.
3. Add the pumpkin puree and mix well.
4. Gradually add the oat milk, stirring constantly.
5. Add the cinnamon, nutmeg, ginger, and salt. Mix well.
6. Preheat your oven to 180°C (350°F).
7. In a baking dish, distribute the crumbled biscuits at the bottom.
8. Pour the pumpkin mixture on top.
9. Bake for about 45 minutes or until the pudding is set.
10. Let cool before serving.

Note regarding oat milk : The consistency of oat milk may vary depending on the brand. If you find your mixture is too thick after adding the oat milk, add it in small amounts until you reach the desired consistency. A clue for the right consistency is that the mixture should be slightly thicker than pancake batter, but not as dense as cake batter.

FAQ (Frequently Asked Questions)

Is the pudding completely lactose free?

Yes, this recipe uses oat milk, a great lactose-free alternative.