Easy Dairy-Free Pumpkin Pie Pudding
This easy recipe is perfect for anyone who is gluten and dairy free!
from 1 vote
full fat coconut milk
I like Arroy D from the BPA box
Omit if on the Candida protocol
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
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!
AIP, Autoimmune paleo, gluten free, Paleo