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.
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
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.
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.
Serve with gingersnap cookies or you can use it as a pie filling!
(Yumminess via Against All Grain)
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