It’s both fall and healing-inspired, this Pumpkin Pie Pudding recipe of mine.

One of the greatest parts of gut healing is that you get to think outside the box for how to add in healing ingredients and lifestyle pieces.

Honestly.

I realize that this sounds far too optimistic, but once I started approaching the journey in this “get to” way, things became easier.

This recipe is dreamy in the sense that it gives me the fall daydreams all day long.

I think you’ll know exactly what I mean once you enjoy that first bite.

Pumpkin Pie Pudding

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Pumpkin Pie Pudding Recipe

Pumpkin Pie Pudding

Recipe Type: Dessert

Cuisine: American

Author: A Gutsy Girl

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 6-8

This Pumpkin Pie Pudding is the perfect blend of gut-healing goodness and fall-flavored inspiration. It is gluten, dairy, soy, corn and nut free.

Ingredients

1.5 cups full-fat coconut milk, divided
1/2 cup organic canned pumpkin
1.5 Tablespoons gelatin (perfectsupplements.com – use code GUTSY10 at checkout to save 10%)
2 teaspoons pumpkin pie spice
1 Tablespoon vanilla extract

Instructions

Place 3/4 cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
Bring the other 3/4 cup milk to an (almost) boil on the stove in a small pan.
Teaspoon by teaspoon mix the gelatin into the hot water.
Add the gelatin mixture to the rest of the ingredients.
Using either an immersion blender (I love [b][url href=”https://www.amazon.com/gp/product/B00ARQVM5O/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=agugi-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00ARQVM5O&linkId=f5e200844107d7b1c1e1c8444e0f7d01″ target=”_blank”]THIS[/url][/b] one) or hand mixer, mix together all ingredients until smooth.
Transfer to a serving dish, cover, and refrigerate until hardened.
Serve as-is or to give a boost of sweetness, make my homemade, non-dairy whip cream.

Notes

Non-Dairy Whip Cream: Use [b][url href=”https://www.amazon.com/gp/product/B000LKVIEG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000LKVIEG&linkCode=as2&tag=agugi-20&linkId=3ODFNEXG6SWQD3HU” target=”_blank”]THIS[/url][/b] full fat coconut milk. Place the can in fridge overnight (or at least 5 hours prior). Scoop about 1/2 cup milk out (it will be super thick) into a small bowl. Add about 1 – 2 tbsp [b][url href=”http://store.nutiva.com/aff/5439530BC59EF101565AA2467E051500/index.html” target=”_blank”]Nutiva Organic Coconut Sugar[/url][/b] (depending on how sweet you like it) and whip together by hand. This is the perfect topping for the [i]Pumpkin Pie Pudding[/i]!

Free From….

p.s. This recipe is gluten, dairy, soy, corn, egg and nut free. It has nil sugar and is grain free if you don’t use the “whip,” and because of the gelatin, is great for gut healing. It is also SCD, Paleo, Low-FODMAP, and GAPS-approved. It’s also more of a JELLO than a pudding, but it’s also kind of a cross-over of JELLO meets pudding.