Pumpkin Pie Pudding Recipe
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 coconut milk full-fat, divided
- 1/2 cup organic pumpkin canned
- 1.5 Tbsp gelatin
- 2 tsp pumpkin pie spice
- 1 Tbsp vanilla extract
Instructions
- Place ¾ cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
- Bring the other ¾ 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 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
Use a high-quality gelatin. For this recipe, I used THIS gelatin from Perfect Supplements. [code AGUTSYGIRL at checkout will save you 10%]
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!