Light Pumpkin Pie Pudding

6 ingredients · 5 minutes· 1 serving

This Light Pumpkin Pie Pudding is gluten-free, very low in sugar, egg-free & dairy-free AND delicious. It’s the perfect way to satisfy that craving for pumpkin spice this fall! 

 This comforting treat is:

• Low in calories & carbohydrates

• Contains gut-supportive ingredients like gelatin & pumpkin 

• Fits most elimination diets including low-FODMAP, SCD & AIP

Directions

1. Pour the coconut milk into a liquid measuring cup & add the gelatin on top. Allow to sit for 3 min so it can ‘bloom’. 

2. Meanwhile, heat up the rest of the ingredients over medium-low on the stove until gently bubbling. 

3. Remove from the heat & add in the coconut milk mixture & mix well. Taste & adjust any spices.

4. Pour into 4 ramekins or 1 larger container. Refrigerate until solid.

5. Serve as-is, sprinkle with cinnamon, toasted nuts and/or a dollop of coconut milk whipped cream! 

Ingredients

• 1 can pumpkin, 15oz

• 1 cup full-fat coconut milk

• ½ cup filtered water

• 1 tbsp grass-fed gelatin

• 1 tsp cinnamon

• ½ tsp ginger, ground

• ¼ tsp cloves, ground

• ¼ tsp nutmeg (use mace for AIP)

• 2 tbsp honey or maple syrup to taste (or ½ tsp stevia)

Notes

Too Firm? - Place the pudding in a food processor or blender & puree. This will soften its texture. You may need to add a little more coconut milk to accomplish the right texture.