Pumpkin Pudding

Pumpkin Pudding

This pumpkin pudding is a great alternative to pumpkin pie - it’s much lighter and takes less time to make while still allowing you to enjoy that classic fall flavor.

  1. Serves: 4
  2. Time: 30 mins prep, 4 hours rest


  • 1 (14-ounce) can coconut milk (full fat)
  • 1 tablespoon Great Lakes Culinary Gelatin
  • 1 heaping cup pumpkin puree (about 1-1/4 cups)
  • 1/3 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt Graham cracker crumbs (gluten-free, if needed) and chocolate chips, for topping


  • Place 3/4 cup of the coconut milk in a bowl. Sprinkle the gelatin over the top and set aside for 5-10 minutes.
  • Place the remaining coconut milk, pumpkin, maple syrup, spices, and salt in a medium pot set over medium heat. Whisk often for about 5 minutes or until the mixture begins to steam (but not simmer).
  • Add the gelatin mixture and whisk constantly until completely dissolved, about 5 minutes (do not boil).
  • Pour into a bowl. (If there are a few specks of solid gelatin that did not dissolve, pour the mixture through a fine mesh sieve into the bowl.)
  • Allow to cool for 10 minutes, then press a piece of plastic directly onto the surface of the pudding. Refrigerate for at least 4 hours or until set.
  • When ready to serve, beat the pudding with the whisk attachment of an electric mixer for 1-2 minutes to lighten.
  • Spoon into bowls, top with graham cracker crumbs and chocolate chips, and serve.

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