Pumpkin Crunch Casserole or Breakfast Pudding

Pumpkin Crunch Casserole or Breakfast Pudding Recipe

photo by recipe author

Servings: 6
Preparation Time: 45 minutes

2 tablespoons chia seeds
6 tablespoons water
coconut oil
15 ounces pumpkin puree
1 tablespoon pumpkin pie spice
6 tablespoons sugar
stevia, to taste
1 teaspoon vanilla
2/3 cup ground almonds (preferably already toasted)
2 teaspoons ground cinnamon
3 tablespoons coconut cream concentrate, melted
2/3 cup coconut milk*

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In small bowl mix ground almonds, cinnamon and coconut cream concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 using a water bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Joanne, Delmar, DE

Submit your recipe here!

Published on October 31, 2012

Be the first one to rate!

7 Comments

Mary October 30, 2013 at 8:52 am - Reply

I see now that the oil is to coat the ramekins. Sorry I didn’t read it before I asked.

I love your site and recipes, thank you!!

Mary October 30, 2013 at 8:51 am - Reply

I can’t wait to make these, but how much coconut oil?
Thank you

iluvnyc October 29, 2013 at 8:38 pm - Reply

Just made this for the first time, it was very tasty.  Tried it warm out of the oven.

Didn’t have ramekins so used 8ounce jars that are usually used for home preserving.  I also did not bother with the water bath – that’s what kept me from making it in the past – seemed like too much trouble.  But it came out well.  Don’t forget the milk on top – it gives it a nice contrast in texture.  Baked at 275 for 35 minutes.

Sarah November 8, 2012 at 3:18 pm - Reply

Water bath: Take a large pan, place the ramekins on it, stick it in the oven, and fill it about halfway with boiling water.

Suzy November 5, 2012 at 6:31 am - Reply

Sounds delicious, I will try it.  What is water bath method? Do you just place the ramekins in a pan of water in the oven? Please clarify.

Robin November 4, 2012 at 5:10 pm - Reply

I don’t have ramekins- can this just be made in a 9×9 baking dish instead? And what is a water bath?

Dia November 1, 2012 at 3:18 pm - Reply

Yum! 
This is similar to the Pumpkin Pie Quinoa bake I made yesterday for a gathering! This time of year we have local squash & pumpkin both from my CSA share & in the local markets – so I bake one, then puree it. The pumpkin & coconut are sweet, so I just added a tsp of maple syrup; you could use more if you wanted. 
My bake also includes coconut in several forms (milk & shreds, a bit of oil)

Pumpkin Crunch Casserole or Breakfast Pudding