Pumpkin Pie Pudding Cups
9 ingredients · 5 minutes· 4 servings
Want all the Thanksgiving flavours - without the sugar crash or food coma? These creamy, cozy Pumpkin Pie Pudding Cups taste just like the real thing…but they are gluten-free, dairy-free, and low in calories.
This is the trick to enjoying all your Thanksgiving favourites while still feeling amazing - make them nutrient-dense without losing that cozy, nostalgic flavour.
Directions for Pumpkin Pie Pudding Cups
Pour the coconut milk into a liquid measuring cup & add the gelatin on top. Allow to sit for 3 min so it can ‘bloom’.
Meanwhile, heat up the rest of the ingredients over medium-low on the stove until gently bubbling.
Remove from the heat & add in the coconut milk mixture & mix well. Taste & adjust any spices.
Pour into 4 ramekins or 1 larger container. Refrigerate until solid.
Serve as-is, sprinkle with cinnamon, toasted nuts and/or a dollop of coconut milk whipped cream!
Ingredients
1 can pumpkin, 15oz
1 cup full-fat coconut milk
½ cup filtered water
1 tbsp grass-fed gelatin
1 tsp cinnamon
½ tsp ginger, ground
¼ tsp cloves, ground
¼ tsp nutmeg
2 tbsp honey or maple syrup to taste (or ½ tsp stevia)
Notes
Too Firm? - Place the pudding in a food processor or blender & puree. This will soften its texture. You may need to add a little more coconut milk to accomplish the right texture.
