Skip to main content

Spiced Pumpkin 'Panecotta' Pie Pud

I'm not American and I've only eaten Pumpkin Pie once - when I was very kindly but rather randomly invited to a Thanksgiving dinner on my first night in Japan, surrounded by a bunch of complete strangers. As a result, I'm not convinced it is a dessert that invokes a particular warm and fuzzy sentimentality. That said, I am an unapologetic fan of pumpkin and all the warm spices that accompany it in its seasonal pie incarnation.

Spiced Pumpkin 'Panecotta' Pie Pud
This version is a hybrid of Crustless Pumpkin Pie meets Panecotta - slightly less custard-y and more of the wobble of a panecotta.

Spiced Pumpkin 'Panecotta' Pud
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free

Makes a 15cm/ 6" pud

225g (just over half can) unsweetened pumpkin puree
1 medium ripe avocado, peeled and stoned
1 large ripe banana
1 small soft date, pitted
100ml coconut milk, cold
100ml coconut milk, heated to very warm but not boiling
1 1/2 tbsp gelatin (I use this Great lakes one but have no affiliation)
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla extract
pinch sea salt

For optional swirl:
1 tbsp tahini
1 tsp carob powder
water as needed

1. Lightly grease or line a 15cm loose-base cake tin with parchment paper.
2. In a high powered blender or food processor, blend pumpkin, avocado, banana, date, spices, vanilla and salt until smooth. Set aside .
3. Whisk gelatin into cold coconut milk until no lumps remain.
4. Slowly add warm coconut milk, whisking continually, until mixture smooth and thickening.
5. Add gelatin coconut milk to blender mixture and blend again until smooth.
6. Pour into prepared cake tin, tapping the base gently on a counter to remove air pockets.
7. Make swirl, if using, by mixing together swirl ingredients until a smooth, thick, pourable consistency.
8. Drizzle over the pud surface and make swirl patterns with a toothpick or tip of sharp knife.
9. Refrigerate for 2-3 hours or until set.