Maple Pumpkin Pudding Chômeur {Gluten-Free, Refined Sugar-Free, Dairy-Free Option}

subheading: Sauce:

6 tablespoons (85 g) unsalted butter (plus 1 teaspoon for the pan) (for a dairy-free option, use vegan butter such as Miyoko's cultured vegan butter)

¾ cup (180 ml) maple syrup

½ cup (120 ml) water

subheading: Pudding:

⅓ cup (40 g) millet flour

⅓ cup (50 g) sweet white rice flour

⅓ cup (35 g) GF oat flour

2 teaspoons (9 g) baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon allspice

½ teaspoon fine sea salt (decrease to ¼ teaspoon if using salted vegan butter)

2 large eggs

½ cup (120 ml) pumpkin puree

¼ cup (60 ml) well-shaken, low-fat buttermilk (for a dairy-free option, use 2 tablespoons almond milk and 2 tablespoons dairy-free yogurt such as Forager cashew yogurt)

3 tablespoons (45 ml) maple syrup

2 tablespoons (30 ml) mild vegetable oil, such as sunflower

1 teaspoon vanilla extract

powdered sugar for sprinkling (optional)

vanilla ice cream, for serving (for a dairy-free option, serve with vegan ice cream such as Nada Moo)

Directions at bojongourmet.com

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