As soon as fall rolls around, I’m ready for anything and everything PUMPKIN! While pumpkin pie is nice on special occasions, I like to make an easier, healthier treat that reaps all the health benefits of pumpkin while still satisfying a sweet tooth. This paleo pumpkin pudding is very similar to pumpkin pie—just without the crust (and no need to bake!)
By using just a touch of maple syrup to sweeten and adding gut-healthy gelatin, you can quickly pull together a really wholesome dessert that everyone will love.
Top your pumpkin pudding with fresh whipped cream or whipped coconut cream and a few pecans to really take it to the next level!
Makes 4 servings
1 15 oz can Organic Earth Fare Pumpkin
¾ cup Organic Earth Fare full fat coconut milk
¼ cup room temperature water
1 tablespoon gelatin
2.5 tablespoons unsweetened Earth Fare almond butter
2-3 tablespoons maple syrup*
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
Pour the ¼ cup of water into a bowl and sprinkle the gelatin over top. Allow to sit for about 1 minute.
Add the coconut milk to a pot and warm over low heat. Once warm, whisk in the gelatin, allowing to dissolve completely. Then, mix in the remaining ingredients and stir to combine.
Transfer the pudding mix to a blender and blend until smooth (30 seconds – 1 minute)
Pour pudding into small cups or ramekins and place in the refrigerator for at least one hour to set.
Once set, top with whipped cream/whipped coconut cream*, and pecans, if desired.
*I prefer this pudding subtly sweet, with 2 tablespoons of maple syrup. If you prefer a sweeter pudding, add an additional tablespoon.
*To make fresh whipped cream, beat 8 ounces heavy whipping cream and ½ tablespoon maple syrup with an electric mixer until cream reaches the soft peak stage. For whipped coconut cream, empty a 5.4 ounce can of coconut cream into a metal bowl and place in the refrigerator to chill for at least 20 minutes. Beat with an electric mixer until cream reaches the soft peak stage, adding maple syrup to taste.