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.
- Serves: 4
- Time: 30 mins prep, 4 hours rest
Ingredients
- 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
Directions
- 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.
