Chef Marieno’s creamy Paleo pudding is packed with the sweet, comforting flavors you crave this season, with none of the stuff that weighs you down. Serves 4

Pumpkin Pie Pudding

1/2c canned unsweetened pumpkin purée
1 3/4c almond milk
1/4c raw honey
2 TB tapioca starch
1 TB filtered water
1 large egg
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp each nutmeg & ginger ground
1/8 tsp allspice ground
A pinch of ground black pepper
In a small bowl, combine the water and the tapioca starch until the starch is dissolved.
On the stovetop over low heat, mix together the almond milk, egg and honey in a small sauce pan, and bring it to a boil. Continue to whisk as you add the water tapioca mixture.
Cook for 1 to 2 minutes then remove from heat.
In a large bowl, combine pumpkin puree with all the remaining ingredients, and whisk until well blended. 
Slowly add the pumpkin puree mixture to the almond milk mixture, then place over low heat while whisking consistently for 3 to 4 minutes.
Divide the pudding evenly among dessert bowls and chill for 1 to 2 hours, until set.