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Paleo Pumpkin Pudding

Beverly Meyer, Clinical Nutritionist, MBA

Easy Egg-Free Paleo Pumpkin Pudding - ondietandhealth.com

I love pumpkin and I love pudding.  This egg-free Paleo pumpkin pudding makes a super-easy snack, dessert or side dish. It has all the flavors of a good pumpkin pie but without the time, energy, and effort of making a pie!

Have a serving of protein with it and it makes a meal. How about Pumpkin Pudding and cold roast chicken or turkey?  Or a pasture-raised pork chop?  

This recipe uses gelatin instead of eggs, which is especially great if you have an egg intolerance or are following the autoimmune paleo protocol.  I prefer Vital Proteins gelatin but use Great Lakes if you have it. Read my blog post comparing the two when you have a minute…. 

NOTE:  There’s an important difference in Gelatin products. “Gelatin” only dissolves in hot water and will hard gel your pudding which is fine. There are many recipes for that. This recipes specifies “Collagen”, the BLUE label Vital Proteins Collagen Peptides, or the GREEN label Great Lakes Collagen Hydrolysate. These dissolve in cold water which is great for fast puddings, smoothies, etc.  If you have the ORANGE label Great Lakes gelatin or the GREEN label Vital Proteins gelatin, you’ll need to dissolve the gelatin in hot water, and use it soon as it will gel up like Jello.  You can change the recipe to use what you have. Or see this version from Hollywood Homestead…. 

Here’s a link for the organic Pumpkin Puree I like.  Or make your own puree with pumpkin or butternut squash.  Here’s the Amazon link for the Natural Value coconut milk that is BPA-free and has no carrageenen. 

PALEO PUMPKIN PUDDING
 
INGREDIENTS

2 TB. Vital Proteins or Great Lakes gelatin

1/4 cup cool filtered water

1 2/3 C. canned coconut milk

1 2/3 C. canned or fresh pumpkin puree (NOT pie filling)

1/4 cup or less raw honey or real maple syrup

1 tsp. fresh cinnamon

1/4 tsp. each cloves and nutmeg (optional)

INSTRUCTIONS
  1. Put the gelatin in a small bowl and stir in the water.
  2. In a saucepan, gently heat the coconut milk, then turn off the heat and whisk in everything but the gelatin. Mix well.
  3. Add the gelatin and whisk in well so no lumps form.
  4. Pour into 3 small bowls, cups or glasses and chill for an hour. It may be set after 30 minutes if you’re really hungry!
NOTES
  1. Make whipped coconut cream for the topping. Chill a can of coconut milk, open from the bottom, drain off the milk and get to the cream last. Whip.
  2. Add more or less spices and sweetener. Or try liquid Stevia.
  3. Add vanilla extract.
  4. Good with chopped Crispy Nuts (soaked and dehydrated)

pudding in a silver bowl

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Categories: Easy Recipes, Snacks and Treats Tags: Gluten Free Recipes

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MEDICAL DISCLAIMER: I am not a licensed medical doctor and cannot advise you on medical matters. However, by studying my website you may be better able to communicate with your wellness provider. If you need medical assistance, please seek support from a qualified physician. Click here to read my full disclaimer.
AFFILIATE LINKS: There are affiliate links in some of my articles, which means I may get a small commission if you decide to purchase something after clicking on the links. I only recommend products I trust or have used so I know you'll be in good hands.
About Beverly

About Beverly

I’m a nutritionist, blogger, podcaster, patient and health researcher.

My goal? To help you and me feel better!

In practice since 1985. Read More >

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Copyright 2017 Beverly Meyer On Diet and Health.
Disclaimer: I am not a doctor. The suggestions I give in my podcasts and health articles are for learning purposes only. Please promptly consult your doctor for any medical condition.
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