This paleo pumpkin pudding is for all you pie-crust challenged peeps. Because after all, pumpkin pie is just a custard with a crust right? Year after year as the holidays rolled around, my mother and made crust after crusty recipe. Fully 8 out of 10 crusts would collapse or shrink or crumble or explode like a bomb (that last one might be a little hyperbole).
When we went paleo things got a little easier because now we mostly use press-in crusts, but crust is still a pain and sometimes we just want pumpkin pie without the hassle.
This is the second time I’ve made this amazing paleo pumpkin pudding, and it definitely won’t be the last. My dad doesn’t even like pie crust, and has already told me that this is what he wants to eat for dessert on Thanksgiving.
This paleo pumpkin pudding tastes like pumpkin pie filling. It’s cool and creamy and full of pumpkin spice awesomeness. I didn’t skimp on the pumpkin in this recipe; there’s an entire cup! Plus it’s thickened with gelatin, not bananas, and you can adjust the sweetness to your liking.
- 1 can [url href=”http://www.amazon.com/gp/product/B00M8VSKW4/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00M8VSKW4&linkCode=as2&tag=coituppa-20&linkId=XPK7DVAJU6ZYCTLE” target=”_blank”]coconut milk[/url]
- 1 cup [url href=”http://www.amazon.com/gp/product/B000HDI5O8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000HDI5O8&linkCode=as2&tag=coituppa-20&linkId=6FQQMONXEPJ4XJWP” target=”_blank”]pumpkin puree[/url]
- [url href=”http://www.amazon.com/gp/product/B005P0LW66/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005P0LW66&linkCode=as2&tag=coituppa-20&linkId=Z53S3C42V77GFR3B” target=”_blank”]Maple syrup[/url], [url href=”http://www.amazon.com/gp/product/B000Z93FQC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000Z93FQC&linkCode=as2&tag=coituppa-20&linkId=UBH3EYC4VMUTH5LY” target=”_blank”]honey[/url], or [url href=”http://www.amazon.com/gp/product/B0014ATCU4/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0014ATCU4&linkCode=as2&tag=coituppa-20&linkId=M3KJTSSF4FX3PUFN” target=”_blank”]stevia[/url] to taste
- 2 teaspoons [url href=”http://www.amazon.com/gp/product/B004T36IFK/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004T36IFK&linkCode=as2&tag=coituppa-20&linkId=RSG72QDUKDRJV5SO” target=”_blank”]pumpkin pie spice[/url]
- 1 teaspoon [url href=”http://www.amazon.com/gp/product/B000WS1KHM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000WS1KHM&linkCode=as2&tag=coituppa-20&linkId=IST5IEBT63MC73RF” target=”_blank”]cinnamon[/url]
- 1/2 teaspoon [url href=”http://www.amazon.com/gp/product/B000WS3AMU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000WS3AMU&linkCode=as2&tag=coituppa-20&linkId=GOUUFQMFY42QRTI4″ target=”_blank”]ginger[/url]
- 1/2 teaspoon [url href=”http://www.amazon.com/gp/product/B0002UN7PI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002UN7PI&linkCode=as2&tag=coituppa-20&linkId=ILMIZNNLNJIV22R2″ target=”_blank”]vanilla[/url]
- 2-1/2 tablespoons [url href=”http://www.vitalproteins.com/collagen/collagen-protein-gelatin.html?acc=82aa4b0af34c2313a562076992e50aa3″ target=”_blank”]unflavored gelatin[/url]
- In a large saucepan, whisk together the coconut milk, pumpkin, sweetener, pie spice, cinnamon, ginger, and vanilla. Place about 3 tablespoons of this mixture in a small bowl and set aside. Bring the rest to a boil.
- Meanwhile, dissolve the gelatin in the pumpkin mixture that you set aside.
- As soon as the pumpkin-coconut mixture on the stove boils, remove it from the heat and whisk in the gelatin. Transfer to another dish and chill until set.
- It will have a goopy texture until it’s completely set; be patient.
Shared at Allergy Free Wednesday
I just made this last night and let it cool in my fridge. I checked this morning and it is extremely thick, like the texture of jello. Is 2 and 1/2 tablespoons of gelatin correct? I used Great Lakes. I did wonder when I added it to the 3 tablespoons of cold liquid, it gummed it very quickly and was very thick before I added it to the hot liquid. I haven’t worked with gelatin much. Do you think it’s fixable? Like perhaps heat it up and thin it down with some more coconut milk/pumpkin? Thanks! 🙂
I think I used different brand for this recipe. Give it good stir and see if that helps. If not then yea, you could probably thin it down.
OK first, this recipe is AMAZING. However, I am coming to you to post the same concern I have as Joy. I too used Great Lakes and once chilled it became harder than jello hard! I am fairly new to working with gelatin and it isn’t just your recipe that causes me to have this outcome as I have used it a couple times in the past. The same “hardness” occurs when I make the fruit snack gummies too. What I did as a result to make this pudding amazing (that will definitely have me making again!), is once chilled and hard, blend with 1/4-1/2 cup non-dairy milk. I really want my gummies to turn out and can’t make any due to them never being fruit snack texture. I had hoped Heather had the answer, but it seems you are just as confused as we are!!
Hey Kinsey, glad you liked the recipe! Thanks for the tip about the non-dairy milk; I’m going to update the post with that. Fruit gummies made with gelatin do definitely have a harder vs. gummier texture, true. I’m going to write a note to myself about trying to make some chewy ones!
Sound yummy…was wondering if it would be like ice cream if I were to freeze it?
You know, it probably would be pretty good frozen! I would add a pinch of salt to make it a little less solid in the freezer.