Pumpkin Pie Pudding
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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.
  1. Place ¾ cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
  2. Bring the other ¾ cup milk to an (almost) boil on the stove in a small pan.
  3. Teaspoon by teaspoon mix the gelatin into the hot water.
  4. Add the gelatin mixture to the rest of the ingredients.
  5. Using either an immersion blender (I love THIS one) or hand mixer, mix together all ingredients until smooth.
  6. Transfer to a serving dish, cover, and refrigerate until hardened.
  7. Serve as-is or to give a boost of sweetness, make my homemade, non-dairy whip cream.
Non-Dairy Whip Cream: Use THIS full fat coconut milk. Place the can in fridge overnight (or at least 5 hours prior). Scoop about ½ cup milk out (it will be super thick) into a small bowl. Add about 1 - 2 tbsp Nutiva Organic Coconut Sugar (depending on how sweet you like it) and whip together by hand. This is the perfect topping for the Pumpkin Pie Pudding!
Recipe by A Gutsy Girl at https://agutsygirl.com/2016/09/15/pumpkin-pie-pudding/