This paleo pumpkin pudding is for all you pie-crust challenged peeps. Because after all, pumpkin pie is just a custard with a crust right? Year after year as the holidays rolled around, my mother and made crust after crusty recipe. Fully 8 out of 10 crusts would collapse or shrink or crumble or explode like a bomb (that last one might be a little hyperbole).
When we went paleo things got a little easier because now we mostly use press-in crusts, but crust is still a pain and sometimes we just want pumpkin pie without the hassle.
This is the second time I’ve made this amazing paleo pumpkin pudding, and it definitely won’t be the last. My dad doesn’t even like pie crust, and has already told me that this is what he wants to eat for dessert on Thanksgiving.
This paleo pumpkin pudding tastes like pumpkin pie filling. It’s cool and creamy and full of pumpkin spice awesomeness. I didn’t skimp on the pumpkin in this recipe; there’s an entire cup! Plus it’s thickened with gelatin, not bananas, and you can adjust the sweetness to your liking.
- In a large saucepan, whisk together the coconut milk, pumpkin, sweetener, pie spice, cinnamon, ginger, and vanilla. Place about 3 tablespoons of this mixture in a small bowl and set aside. Bring the rest to a boil.
- Meanwhile, dissolve the gelatin in the pumpkin mixture that you set aside.
- As soon as the pumpkin-coconut mixture on the stove boils, remove it from the heat and whisk in the gelatin. Transfer to another dish and chill until set.
- It will have a goopy texture until it's completely set; be patient.
You can make this recipe AIP by omiting the pumpkin pie spice and doubling the cinnamon.
Some readers have reported this recipe turning out too firm if using Great Lakes Gelatin. If this happens to you, you can blend 1/4 to 1/2 cup of non-dairy milk of choice into the pudding (thanks to commenters Joy and Kinsey for the heads-up!).
Shared at Allergy Free Wednesday