Creamy Pumpkin Pudding (dairy free and egg free)

Creamy Pumpkin Pudding (dairy free and egg free) \\



  1. Pour 1/4 cup water into the bottom of a large glass bowl and sprinkle gelatin over top.  Allow to bloom for 5 minutes.
  2. 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.
  3. Pour HOT mixture over gelatin and whisk until gelatin is completely dissolved.
  4. Cover tightly (to avoid skin forming over top) and place in fridge until set – at least 4 hours.
  5. 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!!