This healthy twist on pecan pie is an elegant dessert to serve for the holidays. I decided to make this into a rich, custardy pudding because an almond flour crust paired with a dessert already filled with pecans is nut overkill in my opinion. Baking in individual serving size ramekins makes this dessert ready to serve with no cutting and there’s less clean-up.
What do you need to make dairy-free pecan pie pudding?
The key ingredient to this decadent dessert is homemade sweetened condensed coconut milk. The condensed milk is easy to make and delicious on its own. It adds a rich sweetness and smooth texture to this pudding. The only other ingredients you’ll need are eggs, cinnamon, honey, vanilla, and pecans of course!
For equipment you’ll need a saucepan, mixing spoon, mixing bowls, whisk, 9×13″ baking dish, and ramekins.
Do the pecan pie pudding cups need to be chilled?
The texture will be best if the pudding cups are chilled for at least two hours before serving. This will allow the custard to firm up and develop the smooth texture we want for pecan pie. Any leftovers should be stored in a covered container in the refrigerator. They’re best if eaten within three to four days.
Pecan Pie Pudding Cups – Dairy-Free
Equipment
- 1 Whisk
- 1 medium mixing bowls
Ingredients
- 1 cup sweetened condensed coconut milk
- 1 cup chopped pecans
- 2 tbsp honey
- ½ tsp cinnamon
- 1 tsp vanilla
- ⅛ tsp salt
- 3 large eggs
- ½ cup pecan halves
Instructions
- Prepare sweetened condensed coconut milk according to recipe
- Set sweetened condensed coconut milk aside to cool
- Preheat oven to 350℉
- Add chopped pecans, honey, cinnamon, vanilla, and salt to medium mixing bowl
- Stir to combine
- Add eggs to mixing bowl and whisk
- While whisking eggs, slowly pour in cooled condensed coconut milk (it can be a little warm, but shouldn't be hot)
- Whisk egg mixture until smooth
- Stir egg mixture into pecan mixture
- Stir until thoroughly combined
- Place four ramekins in 9 x 13" baking dish
- Divide pudding mixture evenly amongst the four ramekins
- Place the half pecans in a pattern on top of the pudding
- Pour two cups of water in the bottom of the baking dish so the water comes up almost half way
- Bake for 45 – 50 minutes until pudding is set on top
- Cool ramekins on wire rack until room temperature
- Cover and chill in refrigerator for at least two hours before serving
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