Paleo Pumpkin Pudding with Paleonola Topping

This Paleo Pumpkin Pudding with Paleonola Topping is perfect for welcoming in the Fall months. It’s rich and creamy and makes a perfect treat for yourself or to prepare for guests!

Ingredients:

  • 1 can pumpkin puree
  • 1 can coconut milk
  • 1/3 cup maple syrup
  • 3 teaspoons of gelatin
  • 1 teaspoon pumpkin pie spice
  • Pumpkin Pie Paleonola, for topping
  • Dairy free whipped topping, for topping, optional 

Directions:

  1. In a small bowl, combine half of the coconut milk and gelatin. Allow to bloom while preparing the rest of the recipe.
  2. In a saucepan over medium, combine the remaining coconut milk, pumpkin, maple syrup and pumpkin pie spice for 5 minutes.
  3. Add gelatin and coconut mixture and cook until gelatin is completely dissolved.
  4. Pour mixture into a bowl and cover it directly with plastic wrap to prevent film on top.
  5. Refrigerate for 5 hours or overnight and when ready to serve, use hand beaters or a stand mixer to combine until smooth and creamy.
  6. Top with Paleonola or other toppings like dairy free whipped topping and a sprinkle of pumpkin pie spice.

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