Pumpkin-Spiced Pudding

It’s fall, and you know what that means:

warm sweaters and fuzzy socks, spiced candles that smell good enough to eat, and pumpkin…everything pumpkin. From pies to puddings to pancakes, we can find pumpkin in all of our favorite cold-weather comfort foods.

However, if you’re a woman with Polycystic Ovarian Syndrome (PCOS), a disorder that is the leading cause of female infertility, traditional comfort foods full of white flour and processed sugar wreck havoc on your already imbalanced hormones.

Whacked out hormones contribute to excess facial hair, painful and irregular periods, and cystic acne, among other symptoms that make living with PCOS stressful. But, that doesn’t mean PCOS women are doomed to a life of painful or embarrassing symptoms.

Why?

Because all symptoms—yes all!—can be controlled through a healthy diet, thus eliminating the need for prescription drugs to feel and look better!

I know firsthand that having PCOS is stressful enough, so I’m adamant that eating a PCOS-friendly diet shouldn’t be. That’s why at PCOS Diet Plans I teach you how to adapt family recipes, holiday favorites, and everyday dishes into PCOS-friendly options.

And it’s so easy! There are no expensive, hard-to-find ingredients, and cooking PCOS-friendly foods doesn’t take any longer than cooking the original recipe does.

Below I share with you a delicious recipe for Spiced Pumpkin Pudding that I’ve tweaked just a little to make it PCOS-friendly. You’ll see that the sugar has been replaced with stevia and that all dairy (half and half, whipped topping) has been swapped for coconut cream. You can use these tips to turn any of your favorite recipes into more PCOS-friendly versions that taste great and help you manage your symptoms.

Pumpkin-Spiced Pudding

Ingredients

1 can (15 ounces) pumpkin puree
3/4 teaspoon stevia powder 3/4 cup light brown sugar, packed
1 1/4 teaspoons ground cinnamon (Or more to taste!)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups coconut cream 1 3/4 cups half-and-half or light cream
boiling water
Coconut whipped cream (recipe below) whipped cream or frozen whipped topping, thawed, optional
Chopped pecans and cinnamon sugar, for garnish, optional

Prepare the pudding:

1. Butter a 1 1/2-quart baking dish. Heat oven to 350° F (180° C/Gas 4) .
2. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.
3. Pour the pumpkin pudding mixture into the prepared baking dish.
4. Place the baking dish in a larger pan and add boiling water to a depth of about 1 inch.
5. Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.
6. If desired, serve with a sprinkle of cinnamon and chopped pecans and coconut whipped cream.

Prepare the coconut whipped cream:

1. Put the can of coconut milk in the fridge overnight.
2. Open the can without shaking it or turning it upside down.
3. Carefully spoon out the top layer of opaque white milk and put into a mixing bowl.
4. Use a hand beater or an electric mixer to beat coconut milk into soft peaks.
5. To sweeten, add a dash of stevia, if desired.

PCOS-friendly pumpkin pudding recipe inspired by (About) Food.

I hope this post has inspired you to start seeking freedom from your PCOS symptoms and learn that eating a PCOS-friendly diet doesn’t have to be hard.

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Want more recipes that will help mitigate your PCOS symptoms? Grab your free copy of my One Day PCOS-Friendly Meal Plan now!