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Easy Dairy-Free Pumpkin Pie Pudding

This easy recipe is perfect for anyone who is gluten and dairy free!
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs
Course Dessert
Cuisine American


  • 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


  • 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! 
Keyword AIP, Autoimmune paleo, gluten free, Paleo