We are embracing fall and love seeing all the pretty pumpkins in our local stores. That got us thinking… what delicious, gluten/casein free with no added sugar dessert could we make for our children with pumpkin? Molly had some left over Bob’s Red Mill Tapioca Flour and Leah bought a pie pumpkin, so we decided to “put our heads together” and try to whip up a dessert our children can eat that won’t ruin the low carb/low sugar diet we’re on.
We are pleased with our creation (see above). Here’s what we did.
We started with a small pie pumpkin from our local grocery store. We cut it in half, scooped out the seeds, and sprinkled it with cinnamon.
Next, we set up a steamer. We filled the pot a few inches deep with water, placed the strainer over it and turned the stove to high and brought the water to a boil. The water level should be just below the strainer so you’re not soaking and boiling the pumpkin. We then placed the pumpkin halves (you can cut the pumpkin into smaller pieces if it doesn’t fit your steamer) inside the strainer and sealed it with the lid.
After about 20 minutes, our pumpkin was soft enough to mash. Be sure to cook the pumpkin until the inside is soft. Our next step was to take the pumpkin off the stove, scoop it out, and put it in a blender. Then, we added 2 ripe bananas and 12 dates (these are our sources of sweetness so that we did not have to add sugar) to the blender and pureed.
Next, we put 4 eggs in a bowl and whisked them.
Then, we added 4 cups of unsweetened almond milk, 6 tablespoons of tapioca flour, 3/4 teaspoon of cinnamon (add more to taste), 1/4 teaspoon of salt, and the 4 whisked eggs to a pot and put it on medium heat. We stirred the ingredients while they slowly came to a boil.
We then turned the heat down to a simmer and added our ingredients from the blender, 2 teaspoons of gluten-free pure vanilla extract, and 1/4 teaspoon of gluten-free almond extract.
We cooked the mixture uncovered, over very low heat for another 10-15 minutes, stirring frequently. Voila – it was done!
DISCLAIMER: We haven’t had sugar in a long time, so it tasted like a sweet treat to us. However, you may want to add coconut sugar or maple syrup if you want a sweeter taste.
Also, we topped ours with pecans and a sprinkle of cinnamon, however, we think it would be scrumptious to top it with shaved, dark (unsweetened Ghirardelli) chocolate or toasted (salted) pumpkin seeds.
Serve warm or chilled (Annie preferred it chilled). Enjoy and happy fall!
- 6 tablespoons of Bob’s Red Mill Tapioca Flour
- 4 cups unsweetened almond milk
- 1/4 teaspoon salt
- 12 dates
- 2 ripe bananas
- 4 whisked eggs
- 1 small pie pumpkin (or if you’re lazy like Molly, get 2 glass jars of organic, pumpkin purée)
- 3/4 teaspoon cinnamon
- 2 teaspoon organic, gluten-free vanilla
- 1/4 teaspoon of gluten-free almond extract
- Ghirardelli unsweetened, dark chocolate
- Toasted (salted) pumpkin seeds
- Drizzle of maple syrup
- Sprinkle of cinnamon mixed with coconut sugar