Easy Dairy-Free Pumpkin Pie Pudding
This easy recipe is perfect for anyone who is gluten and dairy free!
Ingredients
- 1.5 Cup full fat coconut milk I like Arroy D from the BPA box
- 2 Tsp grass-fed gelatin
- 1/2 Cup Pumpkin puree
- 1/4 Tsp vanilla powder
- 2 Tbsp Maple syrup Omit if on the Candida protocol
- 1/4 tsp Cinnamon
- 1 tsp Ground ginger
- 1 shake Ground cloves
Instructions
- Add the coconut milk to a sauce pan and bring it to medium-low heat
- Whisk in the pumpkin, vanilla, ground cloves, cinnamon, ginger and maple syrup (if you're using it)
- Once the liquid is warm add in the gelatin and quickly whisk it to make sure it doesn't clump
- Pour the mixture into a glass bowl and store in the fridge for 3-24 hours
- Serve in mini pudding dishes and dust with cinnamon
Notes
The longer you keep this in the refrigerator the thicker your pudding gets! I love the consistency after about 8 hours, so consider making it at night for the following day!