Recipes

Dairy-free Pumpkin Pudding

October 25, 2015 — by Griffin Thall

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Recipes

Dairy-free Pumpkin Pudding

October 25, 2015 — by Griffin Thall

Fall is always a great time to stay indoors and try out a new recipe. With Thanksgiving only a month away, whip up some Dairy-Free Pumpkin Pudding for an easy and healthy holiday dessert.

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Ingredients:

1 can full-fat coconut milk
3 teaspoons gelatin
1 1/4 cup pure pumpkin puree
1/3 cup honey or maple syrup
1 teaspoon pumpkin pie spice

Directions:

1) Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.

2) Whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.

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3) Pour in the gelatin and whisk until completely dissolved. Do not let it boil. Pour mixture into a large heatproof bowl and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin ‘skin’ from forming on top.

4) Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled. Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.

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Serve with gingersnap cookies or you can use it as a pie filling!

(Yumminess via Against All Grain)

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If you’ve already started your holiday shopping, add some style to their stocking with our Boho Collection!

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Share this post if you love pumpkins!

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