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Home » Dessert Recipes

Dairy Free Pumpkin Pudding

Published: Oct 2, 2018 · Modified: Mar 11, 2022 by Jennifer Brown · This post may contain affiliate links · 1 Comment

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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! 

Paleo pumpkin pudding in small glasses topped with chopped nuts and cashew cream.

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
All the ingredients needed to make homemade pudding.

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)!

Sprinkling gelatin into a small saucepan of coconut milk.

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.

Gelatin that has "bloomed".

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.

Pouring warm coconut milk into the pumpkin pudding mixture.

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).

Pumpkin pudding in small glasses.

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!

Dairy free pumpkin pudding in small glasses topped with nuts and cashew cream

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!

Picking up a small glass filled with the pumpkin pudding recipe.

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

If you’ve made this recipe, please leave a comment and star rating below! This is the best way to help support me and this blog!

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Dairy Free Pumpkin Pudding

by: Jennifer Brown
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! 
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 15 mins
Chill Time 6 hrs
Total Time 23 mins
Course Dessert, Snack
Cuisine American
Servings 6 servings
Calories 134 kcal

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

The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Serving: 0gCalories: 134kcalCarbohydrates: 31gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 221mgPotassium: 219mgFiber: 2gSugar: 27gVitamin A: 11186IUVitamin C: 6mgCalcium: 80mgIron: 1mg
Keyword dairy free pumpkin pudding, dairy free pumpkin pudding recipe, paleo pumpkin pudding, paleo pumpkin pudding recipe, scd pudding
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Comments

  1. Jane Allen

    September 07, 2021 at 6:26 pm

    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

    Reply

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Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

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