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.
Buy 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 carrageenan.
2 TB. Vital Proteins or Great Lakes collagen (or gelatin, see above)
1/4 cup cool filtered water (or hot water, see above)
1 2/3 C. canned full fat coconut milk (not aseptic carton 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 (Vietnamese is best)
1/4 tsp. each cloves and nutmeg (optional)
- Put the collagen/gelatin in a small bowl and stir in the water.
- In a saucepan, gently heat the coconut milk, then turn off the heat and whisk in everything but the gelatin. Mix well.
- Add the gelatin and whisk in well so no lumps form.
- 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!
- 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.
- Add more or less spices and sweetener. Or try liquid Stevia.
- Add vanilla extract.
- Good with chopped Crispy Nuts (soaked and dehydrated)
