Paleo Pumpkin Pudding
[I made this quick and healthy Paleo Pumpkin Pudding for Earth Fare!]
Canned pumpkin is available exactly 12 months a year. But for some reason I try to cram my yearly quota of pumpkin eating into 1.5 months. Can anyone relate?🎃🎃🎃
I’m afraid if I eat any more pumpkin, I’ll start glowing orange. But it won’t stop me, because this paleo pumpkin pudding is on REPEAT at our house.
It’s so easy and ~in my pumpkin loving opinion~ the perfect sweet treat that’s still super healthy.
Basically, this pumpkin pudding is like pumpkin pie without the crust. And without the need to bake a pie.
Plus, it’s got gelatin which is great for our skin, hair, nail, joint, and gut health!
And it’s paleo! It’s lightly sweetened with maple syrup and kissed with the obligatory pumpkin pie spice.
Creamy, silky coconut milk makes it a little luscious, and smooth almond butter rounds everything out and adds some extra healthy fats and protein. 💪🏽💪🏽
All you have to do is bloom your gelatin (sounds fancy but really just means sprinkling gelatin over water until it starts to gel.) Then you warm up a little coconut milk over the stove, whisk in the gelatin and the remaining ingredients, and then send everything for a whirl in the blender to achieve level 💯 creaminess.
I poured my paleo pumpkin pudding into little mismatched glass cups for cuteness factor. It obviously tastes just as delicious In ramekins or whatever you have on hand.
(You can also pour it all into a baking dish and serve up however much you want at a time.)
Tips for Serving the Perfect Paleo Pumpkin Pudding
- A dollop (or two) of whipped cream or whipped coconut cream is strongly recommended by yours truly. It really takes the pudding up a notch, and who could argue with that?
- A little crunch factor also comes in clutch. I took the lazy girl route and sprinkled on a few chopped pecans, BUT chopped candied pecans would be BOMB. Obviously.
- This paleo pumpkin pudding needs an hour or so to chill, so factor that in if you’re planning your after-dinner treat.
Also: I ate this pudding for breakfast on several occasions and didn’t feel an ounce of regret.
If you’re like me, you only have a limited amount of time to get in your yearly quota of pumpkin, so get after it!
Ingredients
- 1 15 oz can unsweetened pumpkin
- ¾ cup full fat coconut milk
- ¼ cup room temperature water
- 1 tablespoon gelatin
- 2.5 tablespoons unsweetened almond butter
- 2-3 tablespoons maple syrup* (can sub monkfruit, stevia, or other sweetener)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Pour the ¼ cup of water into a bowl and sprinkle the gelatin over top. Allow to sit for about 1 minute.
- Add the coconut milk to a pot and warm over low heat. Once warm, whisk in the "bloomed" gelatin, allowing to dissolve completely. Then, mix in the remaining ingredients and stir to combine.
- Transfer the pudding mix to a blender and blend until smooth (30 seconds – 1 minute)
- Pour pudding into small cups or ramekins and place in the refrigerator for at least one hour to set. (I cover with plastic wrap)
- Once set, top with whipped cream/whipped coconut cream*, and pecans, if desired.
Notes
- I prefer this pudding subtly sweet, with 2 tablespoons of maple syrup. If you prefer a sweeter pudding, add an additional tablespoon. Recently I\'ve been skipping the maple syrup and sweetening with monkfruit.
- For an extra punch of protein, you can add a scoop of your favorite vanilla protein powder.
- To make fresh whipped cream, beat 8 ounces heavy whipping cream and ½ tablespoon maple syrup with an electric mixer until cream reaches the soft peak stage. For whipped coconut cream, empty a 5.4 ounce can of coconut cream into a metal bowl and place in the refrigerator to chill for at least 20 minutes. Beat with an electric mixer until cream reaches the soft peak stage, adding maple syrup to taste.
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