Paleo Pumpkin Pie Pudding Recipe
Want a pumpkin pie recipe without the sugar or crust? This super easy pudding tastes just like, well, pumpkin pie, but with only a few ingredients. It makes a great fall dessert that kids love too, and it’s pretty healthy as far as desserts go, with the grassfed gelatin and Vitamins A and C from the pumpkin.
Want more fall-friendly recipes? Try my sweet potato pie cookies (you can substitute pumpkin if you prefer), or the Maple Sweet Potato Bone Broth Smoothie Bowl from my organ meat cookbook, It Takes Guts.
- 1 (15 oz) can organic pumpkin puree (not pumpkin pie filling!)
- 1 (13.5 oz) can coconut milk, or cream
- 3 tablespoons real maple syrup
- 2 teaspoon pumpkin spice, or a combination of cinnamon, clove, nutmeg, and cardamom, as per your preference
- 1 teaspoon real vanilla extract
- Pinch sea salt
- 2 tablespoons grassfed gelatin powder
- In a medium saucepan, combine pumpkin, coconut milk, vanilla, pumpkin spice, maple syrup, and salt.
- Heat over medium-low heat until it is beginning to bubble (don’t let it boil).
- Slowly add gelatin, stirring with a whisk as you so it’s fully incorporated with no clumps.
- Remove from heat and pour into small bowls or ramekins. Top with more cinnamon or coconut sugar, if desired.
- Place in fridge to set for at least an hour.
- Serve cold – top with coconut whipped cream or regular, if you like, and enjoy! Will keep fresh in the fridge for about two days in a covered container.