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1 Blissful Pumpkin Custard-Pudding (GAPS, Paleo, Dairy/Gluten Free & amazing)

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Blissful Pumpkin Custard-Pudding (GAPS, Paleo, Dairy/Gluten Free & amazing)

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Ingredients

2 portion(s)

The Base

  • 200 grams diced Pumpkin, jap works well
  • 200 grams home made chicken stock, or water for sweet version

Butter me up

  • 20-50 grams butter, ghee or coconut oil
  • 1 teaspoon grassfed gelatin powder, option, but it makes your custard turn to pudding when chilled
  • 3 egg yolks

Sweet or savoury

  • 1 tablespoon Raw Honey

Spice it up

  • 1 teaspoon of 3 dry spices of choice
  • for a sweet version use cinnamon, ginger & allspice
  • for a savoury version use paprika, chilli powder & pepper
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Recipe's preparation

    Sweet Pumpkin Custard-Pudding
  1. Firstly you can make this savoury or sweet. The first time I made it, it was a desperate dessert as we were all still starving after our soup dinner on day 3 of the GAPS diet. Then I made a 'savoury' version for bubbas dinner when she was being fussy as I just needed to get something nourishing into her. I used a very plain chicken stock that was made with only chicken bones and no vegetables or seasoning. Honestly I could have added honey to make it a dessert and you would not have tasted the chicken stock as the pumpkin is naturally so sweet.  
  2. For a sweet version use either plan chicken stock (see note) or water.
    Place the pumpkin and water in the mixing bowl and set to cook for 3 mins./80'C/speed 3
    Add the butter, sprinkle over the gelatine and puree 15 secs./speed 6 hitting Turbo twice or turning up to speed 10 after 5 seconds. 
    Turn to speed 3 and let it cool to 80°C then add the yolks through the lid and let them blend in. 
    Cook for 5 mins./ 80'C/speed 3
    Last add the honey and spices if you like. 
    3. Savoury Pumpkin Custard-Pudding
  3. I know it sounds crazy but this is great as a savoury custard or a cool savoury pudding. Or just enjoy the benefits of home made stock in a densely nutritious soup (if you are on the GAPS diet you know how tiresome stock can become and how hard it might be to get into a toddler!) You could use zuchini or another squash in place of pumpkin and for a richer flavour use a rich chicken or beef stock. 

     

     
  4. Place the pumpkin and stock in the mixing bowl and set to cook for 3 mins./80'C/speed 3
    Add the butter, sprinkle over the gelatine and puree 15 secs./speed 6 hitting Turbo twice or turning up to speed 10 after 5 seconds. 
    Turn to speed 3 and let it cool to 80°C then add the yolks through the lid and let them blend in. 
    Cook for 5 mins./ 80'C/speed 3
    Last add the spices if you like and seson to taste.   If you are making for a fussy toddler then dont add any spices and serve as a slightly sweet treat they dont know has everything they need in it!    
    5. Make me PUDDING!

  5. If you manage not to eat it all (or make a double or second batch), then refrigirate in a bowl or tuppaware until set. The gelatin helps as do the egg yolks. 

     

    Once set you can enjoy stright from the bowl you chilled it in, or you can serve in martini glasses with whipped coconut cream or sour cream and a sprinkle of toasted almonds as an amazing dessert. 

     

    6. Did you say PIE?

  6. Try adding pumpkin pie spices and pour into a chilled Paleo or GAPS (or normal!) pie crust and set. Serve with cream of choice (coconut, sour or even clotted).


    Or make a divine savoury pie by adding Middle Easter spices and pouring into a savoury crust with a sprinkle of goats cheese when still runny and then a sprinkle of dukah when set... nom nom nom

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Tip

This is a great recipe for stage one of the GAPS intro diet right through to the end of it. Or for anyone looking for an amazing custard recipe, a baby food that bubba will love and will nourish them or for a decedent pudding when entertaining.


Stage 1 of GAPS: leave out the spices and use coconut oil and/or ghee and omit the yolks (and reduce the liquid to 150 grams)
Stage 2 GAPS: use the yolks but omit the spices
Full GAPS: use the spices as you like
For Dairy/Lactose Free use coconut oil or Ghee if you can tollerate it (almost entirely lactose free as its just the lovely butter fat). 
To make Egg Free reduce the liquid to 150 grams and omit the yolks
To make without the honey just omit it and you can still serve as a sweet custard/pudding as pumpkins are very sweet (get a ripe one). 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Is 3 minutes cooking time

    Submitted by vikkimc on 24. January 2015 - 15:49.

    Is 3 minutes cooking time correct? My pumpkin is still very hard?

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  • Oh My Goodness!   Quite

    Submitted by Stone Soup on 5. February 2014 - 11:07.

    Oh My Goodness!

     

    Quite Literally, bone broth icy poles, I love it. We got a Zuko (is that what its called?) for christmas and have been popping out icy pops all summer. I am definately going to be making some of yours. I am sure its the pineapple that hides the stock, but mango or strawberry would work too. Maybe even Kiwi.  Love

     

    Off to stock up (lol) on fruit. Then stock up the fruit!

    www.facebook.com/stonesoupmelbourne

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  • Yum! This is a fabulous idea

    Submitted by Wholefood Mumma on 17. January 2014 - 14:29.

    Yum! This is a fabulous idea for usng bone broth! My 2.5yo had his w honey on top, by 7mo was happy with it plain. 

     

    Great addition to my bone broth icy poles - bend 1/3 chicken stock to 2/3 fresh pineapple and freeze. Kids are none the wiser tmrc_emoticons.;) 

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  • Just so yummy and so easy to

    Submitted by Stone Soup on 6. January 2014 - 19:06.

    Just so yummy and so easy to make. Only wish I knew this in the first week of GAPS when I was really struggling to get bubba to eat stock. Now I have a few tricks, this being the best!

    www.facebook.com/stonesoupmelbourne

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