This dessert purely started out of experimenting trying to make a dessert using just pumpkin goodness with caramel sauce. You read that right. When I tried to make my pumpkin fritters keto friendly and gluten free.
The pumpkin fritters totally fell apart and I end up throwing them together and pouring caramel sauce in between.
The 2nd try we end up only adding about 2 to 3 tablespoons of almond flour and frying the pumpkin in some oil. To make dumplings and place them on a paper towel to drain.
Add it into a ramekin and pour caramel sauce over. Bake in the oven on 180 degrees celsius for 30 minutes till the top is golden and crispy.
Serve with cream, custard or ice cream.
It’s a really delicious pudding for cold nights. A hearty dessert.