Reprinted from The Blood Type Diet Website (

Pumpkin Pudding


This is basically a crust less pie. The recipe is based on the Libby's 'famous pumpkin pie' recipe they print on the label. It's good in a compliant crust too if you wish. If pumpkin is an avoid for you, try cooked mashed winter squash or sweet potato in its place.

  • 1/2-3/4 cup agave nectar or to taste
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon or allspice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 1-29 ounce can pumpkin
  • 1-1 1/2 cups nut or rice milk
How to make it:
  1. Preheat oven to 425F.
  2. Mix salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl.
  3. Stir in the pumpkin, agave nectar and spice mixture. SLOWLY stir in the milk until the filling is a thick, slightly liquid batter. You may not need all the milk, or you may need a bit more--take it slow, if you add too much milk your filling will be too runny.
  4. Pour the filling into a buttered souffle or deep casserole dish.
  5. Bake at 425F for 15 minutes.
  6. Lower the temperature to 350F; bake for 40-50 minutes or until a knife inserted in the center comes out clean.
  7. Cool to room temperature, then serve.