A Dairy Free Pumpkin Pudding recipe that tastes like pumpkin pie without needing to make a crust? Yes please! This SCD and Paleo dessert is easy to make and full of good for you ingredients! It's gluten free, grain free, dairy free, egg free, and refined sugar free... so go ahead and indulge!
Pumpkin season is officially in full swing and I am one happy girl!
I love all things pumpkin and this Paleo Pumpkin Pudding Recipe is simple to make and gives your system a healthy little dose of gut-healing gelatin.
This thick and creamy pudding tastes like pumpkin pie without the hassle of baking a crust; doesn't get much better than that!
Dairy free pumpkin pudding ingredients
This recipe calls for nine ingredients, most of which are spices!
- canned coconut milk
or almond milk - pumpkin puree (not pumpkin pie filling)
- honey
- gelatin
- cinnamon
- nutmeg
- ginger
- cloves
- fine sea salt
or 
(not pumpkin pie filling)
Quick note on the pumpkin, if using canned, make sure the only ingredient listed is pumpkin!
What is gelatin?
Gelatin is an odorless and tasteless powder that's made from collagen.
It's excellent for strengthening bones and fingernails. It helps promotes hair growth as well as a healthy gut (which is why I use it as much as I can)!
Since gelatin is derived from animal bones, skin, and connective tissue, it's important to use a high quality product.
I suggest Great Lakes Gelatin. Please note that Vital Proteins Beef Gelatin recently changed their ingredients/processing and are no longer considered SCD legal. 
How do you make homemade pudding?
Begin by pouring half of the dairy free milk into a small saucepan and sprinkling the gelatin over it.
Allow the gelatin to "bloom" (swell and soften) for about five minutes.
While the gelatin is doing it's thing, whisk the remaining milk and ingredients in a large bowl.
Once the gelatin has "bloomed", place the saucepan over low heat and gently warm the milk until the gelatin has completely dissolved.
Pour the warm milk into the pumpkin mixture and whisk until well combined.
Cover the bowl with plastic wrap, making sure that the plastic touches the top of the pudding mixture (this will prevent a "skin" from forming on top of the pumpkin pudding).
Place the pudding in the refrigerator for at least six hours to chill and set, then whisk with a hand mixer or stand mixer until smooth!
This pumpkin pudding recipe is delicious just as is, but topping it with some cashew cream or a sprinkle of chopped nuts really makes it a special little treat!
Craving more fall inspired recipes? I've got you covered!
- Paleo Pumpkin Whoopie Pies
- Almond Flour Pumpkin Pancakes
- Spice Waffles with Apple Compote
- Almond Flour Spice Cake with Pumpkin Frosting
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Dairy Free Pumpkin Pudding
Ingredients
- 1 cup dairy free milk almond milk or canned coconut milk
- 15 ounces pumpkin puree NOT pumpkin pie filling!
- 2 teaspoons gelatin
- ½ cup honey
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- pinch of ground cloves
Instructions
- In a small saucepan pour ½ of the milk and sprinkle the gelatin on top. Set aside for 5 minutes to allow the gelatin to "bloom".
- Meanwhile, in a large bowl, whisk together the remaining milk, pumpkin puree, honey, and spices until well combined.
- Set the saucepan with the gelatin on the stove over low-medium heat and whisk until the gelatin has dissolved and the milk is warm (do not allow it to boil).
- Pour the warmed milk into the pumpkin mixture and whisk until combined.
- Cover the bowl with plastic wrap, gently pressing the plastic so it touches the top of the pudding. Place in the refrigerator to chill and set for 6 hours.
- Remove the plastic wrap from the bowl and whisk the pudding with a hand mixer or stand mixer until smooth.
- Store covered in the refrigerator for 3 to 5 days.
Notes
Nutrition
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Jane Allen
It is so exciting to find recipes safe for me to use. Dealing with multiple food allergies and intolerance, I have had to try to come up with safe food. I've been working with pumpkin & gelatine. Cannot wait to try your recipes. Very pleased to find you have other recipes also. Thank you for sharing your creations, Jane