Inspired by the American classic, this pumpkin pudding is full of autumnal flavor without spiking your blood sugar levels.
Preheat the oven to 180°C.
Place the pumpkin on a baking tray, add a splash of water, cover with foil, and make a small steam hole in the foil.
Bake the pumpkin for 45 minutes.
Set the baked pumpkin aside to cool.
Soak the apricots in hot water for 5-10 minutes.
Blend the cooled pumpkin with apricots, eggs, coconut milk, lemon juice, and mixed spice in a food processor.
Pour the mixture into 8 ramekins and place them on an oven tray.
Pour boiling water into the tray until it reaches halfway up the sides of the ramekins.
Bake the ramekins in the oven for 30 minutes.
Carefully remove the tray from the oven and place the ramekins in the fridge for 3-4 hours to chill completely.
Put the pumpkin seeds and pecans in a small ovenproof dish and toss them with maple syrup, if using.
Roast the seeds and nuts in the oven for about 15 minutes, or until golden brown.
Scatter the roasted seeds and nuts on top of the puddings before serving.
Enjoy your delicious pumpkin pudding with a crunchy nut topping!
