I used to always love making pudding when I was growing up, but with SCD it’s hard to do without using corn starch. I like custard, but sometimes I just want to whip up some pudding on the stove without worrying about baking.
I had some left over pumpkin in the fridge and since I had just made custard recently, I thought I would try pudding. Lemon curd served as my inspiration. I figured if eggs could thicken that up, they could thicken regular pudding too. And they did!
This is perfect served yogurt made from whipping cream – if you haven’t had that yet, I totally recommend it.
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Latest posts by Sherry Lipp (see all)
- SCD Recipe: 90-second Banana Nut Mug Muffin - January 22, 2020
- SCD Recipe: Single-Serve Pumpkin Cake - January 4, 2020
- SCD Hack: Use Your Instant Pot to Make Pumpkin Puree - January 1, 2020