I have a bit of an obsession with making desserts. It’s probably because most of the time we eat a very healthy, low sugar diet. So it’s fun to indulge every once in a while with a sweet treat made in our kitchen.
I love baking pies. They are the easiest dessert to make at altitude. Brian’s favorite pie is pecan pie. Last year I made some pretty amazing Pecan Pie Bars, so I wanted to share another pecan pie inspired recipe.
Since pudding is delicious and I make an awesome Pumpkin Tapioca Pudding, I thought I’d try my hand at a Pecan Pie version. If you love pecan pie, you’ll love this Pecan Pie Pudding. It’s rich, delicious and perfectly sweet.
Gluten Free Pecan Pie Pudding
- In a medium non-stick pan over medium high heat toast the Pecans until fragrant stirring frequently, about 5 minutes.
- Reduce heat to medium and add the Maple Syrup, Brown Sugar and ¼ teaspoon Sea Salt. Stir until the sugar is dissolved and remove from heat.
- Let cool, then break apart.
- In a bowl combine the Flour, Sugar and ¼ teaspoon Sea Salt. Make a well and slowly whisk in the milk until well incorporated.
- Transfer to a sauce pan over medium heat and stir constantly until it is thick enough to coat the back of a spoon, 5-10 minutes. Remove from heat momentarily.
- In a small bowl whisk the 2 Egg Yolks, slowly add ½ cup of the milk mixture while whisking to temper the eggs. Whisk the eggs back into the sauce pan and return to medium low heat until pudding like consistency, 4-6 minutes. Remove from heat and continue stirring an additional 2 minutes. Refrigerate until ready to serve.
- Alternate layers of pudding and candied pecans with crumbled Graham Crackers in a bowl or glass.