The only way to describe this pumpkin pudding is to say it’s like fall time in a cup. Fluffy, creamy pumpkin goodness that’s super easy to prepare and makes a filling and satisfying dessert or snack.
In my last post, I told you guys that I was on a roll when it comes to all the Fall time things. So here I am again with another tasty pumpkin recipe. If pudding is your thing, then I think you are going to LOVE LOVE this decadent and healthy pumpkin pudding.
It’s super easy to make. Just 5 minutes of prep time and you’re done. No eggs, no dairy, and no refined sugars. You can eat the pudding straight out of the fridge once it’s set, but I HIGHLY recommend taking the extra 2-3 minutes with a hand mixer or food processor to whip it into a light and creamy cup of pumpkin goodness.
Personally, I prefer the hand mixer method, but it turns out that since we are in the middle of building our new home (follow along on INSTAGRAM to see the progress), I’m having a hard time keeping track of my kitchen supplies. Seems that my hand mixer has gone missing, and I had to get creative. I’m happy to report that you can make creamy pumpkin pudding in a food processor as well.
Two things that living out of boxes and not in my own space for a year and half has taught me are surrender and flexibility. Learning to live more in the flow of things has been a huge gift. It hasn’t been easy for our family to adjust to sharing a much smaller space and living out of boxes, but we live in gratitude every day. And if I can run my business out of a small corner of someone else’s kitchen with only a cardboard box to keep myself organized and my photo boards stuffed behind the garbage and recycling cans, I can do anything.
Hope you get a chance to make this amazing pumpkin pudding. It’s full of healthy coconut fats, gut healing gelatin, and all of our favorite fall time spices. It’s healthy enough to eat for breakfast but also luscious enough to be called dessert. The best part is all of the fun topping that you get to put on top. Here are some of my fav suggestions:
- fresh fruit like figs, blueberries and pomegranate seeds
- yogurt, coconut cream, or whipped cream
- nut or seed butter
- your fav granola
- chia seeds, flax seeds, pumpkin seeds, or sunflower seeds
- chopped nut
- shredded coconut flakes
As always, thanks for coming by.
P.S. If you really love pudding, check out my Meyer Lemon Pudding recipe. It’s like a burst of creamy golden sunshine in your mouth.
- Pour 1/4 cup water into the bottom of a large glass bowl and sprinkle gelatin over top. Allow to bloom for 5 minutes.
- Whisk together coconut milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt in a pot over medium heat until very HOT but not boiling.
- Pour HOT mixture over gelatin and whisk until gelatin is completely dissolved.
- Cover tightly (to avoid skin forming over top) and place in fridge until set – at least 4 hours.
- Remove from fridge and using a hand mixer (or food processor), whip until fluffy and smooth. Be patient. This can take a couple of minutes. Top with all the good things. Enjoy!!
- In the instructions, I recommend using a hand blender to whip the pudding until creamy smooth. I love this method as it makes it so light and fluffy. A food processor will work as well.
- If you prefer a panna cotta type dessert, you can pour mixture into small individual cups to set. Be sure to cover before placing in fridge. No whipping necessary.
- In an attempt to reduce plastic waste, I recommend covering your glass bowl with a large, heavy pot lid. It works perfectly.
- Once whipped until fluffy, pudding can be kept in fridge for up to 3 days.
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