Get ready to experience a Canadian culinary masterpiece that transforms humble ingredients into a mind-blowing dessert! This Gluten Free Maple Pumpkin Pudding Chomeur is not just another recipe—it's a magical journey of flavors that will transport your taste buds to a cozy autumn evening. Imagine a rich, velvety pudding infused with the warmth of pumpkin and the sweet embrace of maple syrup, all without a trace of gluten. Whether you're a dessert enthusiast, gluten-sensitive, or simply looking to impress your dinner guests, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Canadian
Serves: 6 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup maple syrup
- 1/2 cup gluten-free flour
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the pudding cooks evenly and achieves a nice texture.
- In a large mixing bowl, combine 1 cup of pumpkin puree and 1 cup of maple syrup. Mix them together until well blended, creating a smooth base for your pudding.
- Add 1/2 cup of gluten-free flour, 1/2 cup of almond milk, 1 tsp of vanilla extract, 1 tsp of baking powder, and 1/2 tsp of salt to the pumpkin mixture. Use a whisk or a spatula to mix the ingredients until they are fully combined and the batter is smooth.
- In a separate bowl, melt 1/2 cup of butter. Once melted, pour it into the pudding mixture and gently fold it in until fully incorporated. This will add richness and flavor to your pudding.
- Grease a 9-inch baking dish or a similar-sized oven-safe dish with a little butter or cooking spray to prevent sticking.
- Pour the pudding mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is set and lightly golden. You can check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Once baked, remove the pudding from the oven and let it cool for a few minutes before serving. This will help it firm up a bit more.
- Serve the Gluten Free Maple Pumpkin Pudding Chomeur warm, optionally drizzling with additional maple syrup or topping with whipped cream for extra indulgence.
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid watery canned varieties.
- Ensure all ingredients are at room temperature for smoother mixing.
- Don't overmix the batter—gentle folding prevents a tough texture.
- For extra richness, use pure maple syrup instead of artificial maple flavoring.
- Check your pudding at the 25-minute mark to prevent over-baking.
- Let the pudding rest for 5-10 minutes after baking to allow it to set properly.
- For a gourmet touch, serve with a dollop of whipped coconut cream or vanilla bean ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
