A pumpkin pudding recipe that tastes like pumpkin pie without needing to make a crust? Yes please! This SCD and Paleo friendly dessert is easy to make and full of good for you ingredients! It’s free of gluten, grains, dairy, eggs, and refined sugar… so go ahead and indulge!
Pumpkin season is officially in full swing and I am one happy girl! I adore ALL things pumpkin and this paleo pumpkin pudding recipe is simple to make plus it 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!
What ingredients are in pumpkin pudding?
This dairy free pudding calls for nine ingredients, most of which are spices.
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- canned coconut milk or almond milk
- pumpkin puree (not pumpkin pie filling)
- sea salt
Quick note on the pumpkin, if using canned, make sure the ONLY ingredient listed is pumpkin! Look at the labels closely to make sure you don’t accidentally purchase pumpkin pie filling!
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 either Vital Proteins Beef Gelatin (the cows used were grass-fed and pasture raised) or Great Lakes Gelatin (it’s kosher).
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 ingredients with the rest of the milk 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! That’s it!
This pumpkin pudding recipe is delicious just as it is, but topping it with some cashew cream or a sprinkle of chopped nuts really makes it a special little treat! Hope you enjoy!
Craving more fall inspired recipes? I’ve got you covered!
- Paleo Pumpkin Whoopie Pies
- Pumpkin Pancakes
- Spice Waffles with Apple Compote
- Almond Flour Spice Cake with Pumpkin Frosting
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 1 cup dairy free milk (almond milk or canned coconut milk)
- 15 oz pumpkin puree (NOT pumpkin pie filling)
- 2 tsp gelatin
- 1/2 cup honey
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- pinch of ground cloves
- 1/2 tsp sea salt
In a small saucepan pour 1/2 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.
*The calories calculated in this recipe are an estimate*
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