Tasty Tuesday – Pumpkin Pie Pudding

Today’s recipe is from Sarah Kay Hoffman.  Be sure to check out her blog…

pumpkin-pie-pudding-sarahkayhoffman-com_

I LOVE pumpkin anything.  I have acquired a taste for Starbucks Pumpkin Spice Frap with coconut milk and no whip (okay, so I splurge once in awhile).

This Pumpkin Pie Pudding is the perfect blend of gut-healing goodness and fall-flavored inspiration. It is gluten, dairy, soy, corn and nut free.  It’s also more of a JELLO than a pudding, but it’s also kind of a cross-over of JELLO meets pudding.

Prep time: 10 mins              Cook time: 2 hours
Serves: 6-8

Ingredients
1.5 cups full fat coconut milk, divided
½ cup organic canned pumpkin
1.5 tbsp gelatin
2 tsp pumpkin pie spice
1 tbsp vanilla extract

Instructions

  • Place ¾ cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
  • Bring the other ¾ cup milk to an (almost) boil on the stove in a small pan.
  • Teaspoon by teaspoon mix the gelatin into the hot water.
  • Add the gelatin mixture to the rest of the ingredients.
  • Using either an immersion blender (I love THIS one) or hand mixer, mix together all ingredients until smooth.
  • Transfer to a serving dish, cover, and refrigerate until hardened.
  • Serve as-is or to give a boost of sweetness, make my homemade, non-dairy whip cream.

If you try it, let us know what you think……

Have a ThirtyOne-derful day!

 

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