Pumpkin Pudding Dessert

20
Nov

Pumpkin Pudding Dessert

I'm excited to share this dairy free and egg free Pumpkin Pudding dessert with you!

Every year, I try to venture outside of the pumpkin realm when I'm creating festive Fall goodies for you, but I fail miserably and am always lured back by pumpkin and it's luscious, creamy, orange hued goodness. This Pumpkin Pudding dessert was no exception. After making my Pumpkin Spice Latte for you, I had some pumpkin puree leftover and wanted to use it up, so back to pumpkin creating it was! Plus I had leftover Gingersnap Cookies and wanted to dip them in something and this seemed perfect!

For those that do not like pumpkin, which I'm not sure how that is physically possible, I do have a good amount of apple and cranberry recipes on the blog and in my books as well! Take a look at them if you're needing more Fall inspiration in your kitchen.

Cranberry Lemon Loaf

Apple Spice Waffles

Apple, Pear, Blueberry Crisp

Apple Cake

Applesauce

Cinnamon Baked Stuffed Apples

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Pumpkin Pudding Dessert

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Cuisine: Vegetarian

Category: Dessert

PREP TIME: 20 mins

COOK TIME: 15 mins TOTAL TIME: 35 mins

Ingredients:

1 can full-fat coconut milk
3 teaspoons gelatin
1 1/4 cup pure pumpkin puree*
1/3 cup honey or maple syrup
1 teaspoon pumpkin pie spice

* I used the Trader Joe’s Organic can, but you can try homemade as well

Instructions:

Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.
Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.
Pour in the gelatin and whisk until completely dissolved. Do not let it boil.
Pour mixture into a large heatproof bowl, and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin ‘skin’ from forming on top.
Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.
Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.
Serve with gingersnap cookies or you can use it as a pie filling!

Keywords: gluten free, egg free, dairy free, holiday, fall, winter, pumpkin, scd, vegetarian, nut free, paleo

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41 Responses to “Pumpkin Pudding Dessert”

Unfortunately due to the volume, Danielle is not able to answer every question,
comment, substitution inquiry, or provide nutritional information

Nicole @ Runs & WODs

I’ve never had pumpkin pudding like this before. I can’t wait to try! And your photos are gorgeous!
November 20th, 2014 Reply
Melissa Mitcham

Wow! This looks delicious. I will be trying this soon.
November 20th, 2014 Reply
Joannabanana1989 .

this is so easy!! if i used it as a pie filling, do i use a prebaked crust and then pour it in to set?
November 20th, 2014 Reply
- Danielle
  
  I would pre bake the crust, and make the filling as written. You will still need to beat the set pudding to get the right consistency, then you can spoon into the crust and refrigerate until you’re ready to serve it.
  November 22nd, 2014 Reply
LJ

What kind of gelatin do you use? Is it the Knox unflavored gelatin that comes in packets?
November 20th, 2014 Reply
- Lee Strickler
  
  I was wondering about the gelatin as well.
  November 20th, 2014 Reply
- Kristen
  
  All of the ingredients are links — click them to check out the specific brands. (Great Lakes gelatin, in this case. The one with the red/orange label.)
  November 20th, 2014 Reply
Diana

Great pictures. Can’t wait to try this recipe out. Happy Thanksgiving. 🙂
November 20th, 2014 Reply
- Ryan Walker
  
  Thanks Diana! Danielle loves taking holiday photos, as you can tell!
  December 10th, 2014 Reply
Erika Mazzei

Is there an alternative to gelatin that can be used?
November 21st, 2014 Reply
- gingin
  
  Chia seeds work beautifully with this- must use a couple tablespoons though~ and no cooking required. Just refrigerate.
  November 26th, 2014 Reply
Danielle

You could use Knox, the unflavored gelatin.
November 22nd, 2014 Reply
Danielle

Danielle always recommends coconut milk from the can, Natural Value brand, because it has no additives and comes in a BPA free can. ~Eileen https://astore.amazon.com/againstallgrain-20/detail/B000LKVIEG
November 22nd, 2014 Reply
Danielle

I would use a combination of whipping cream and milk.
November 22nd, 2014 Reply
Danielle

No, the Great Lakes green label is liquid soluble and it won’t gel. ~Eileen
November 22nd, 2014 Reply
Danielle

It is a mixture of cinnamon, nutmeg, ginger, and allspice. You can find lots of recipes to make your own online. ~Eileen
November 22nd, 2014 Reply
yclaray

Um, why is this so delicious?!
I made it with mostly cinnamon and a touch of clove to make it AIP.
November 22nd, 2014 Reply
Carrie, San Diego

THIS IS SO GOOD! Just made it last night! I fear I could eat it all! 🙂 I always use the Great Lakes unflavored gelatin. This recipe is so easy and so delicious Danielle! THANK you… now I need to make the cookies!
November 23rd, 2014 Reply
- Danielle Walker
  
  So happy you liked it Carrie!
  December 3rd, 2014 Reply
- Ryan Walker
  
  That’s awesome Carrie!
  December 10th, 2014 Reply
ElaineB

Danielle, I am curious if there is an alternative to the coconut milk, DF that would work with this recipe. Seems like almond milk would be too thin,
but is it possible to use instead?
November 24th, 2014 Reply
- Danielle Walker
  
  This one needs the coconut milk to be able to whip up smoothly. You could try to substitute in cashew milk since it’s thicker and creamier than almond milk, but it won’t be the same.
  December 3rd, 2014 Reply
Nadia

I was making some grain free chocolate power balls as a quick breakfast but, must have gotten my proportions wrong as they would not hold together so, instead, I pressed the mixture into the bottom of a glass pan and topped it with this pudding. It’s like having a decadent desert for breakfast so, my kids are thrilled!
November 24th, 2014 Reply
GLS

Almond milk would not make a good substitute in this recipe. The recipe calls for canned coconut milk, which has a much higher fat content than the type of coconut milk you find in the refrigerator section. You could probably try this with almond milk, but the texture will be thinner. If using almond milk, adding more gelatin could thicken the pudding.
November 25th, 2014 Reply
Peggy

1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, pinch of cloves, pinch of allspice
November 29th, 2014 Reply
Diane

You do wonderful food presentations. I made this, but it didn’t look as pretty. The pudding settled in the cup and the pumpkin was also a darker color. Assuming it was the pumpkin variety.
December 2nd, 2014 Reply
- Danielle
  
  Thank you Diane! You may not have whipped the pudding long enough after it set in the fridge. And yes, difference varieties of pumpkin could change the color. As I mention in the post, I used canned, so fresh may have that effect as well.
  December 3rd, 2014 Reply
Danielle

Coconut milk is essential in this recipe to get the whipped, smooth texture because it is thick and creamy. You could try cashew milk but it would likely be more dense.
December 3rd, 2014 Reply
Linda

Hi! I’m not much of an expert in deserts! So, I got cooking full fat coconut milk and it was very thick. So instead I used the cooking light cream. It was 11 oz and I put half with the gelatin. But the gelatin didn’t soak up the milk?? It still came out good but I’m wondering where I went wrong? Also, should I use the full fat very thick coconut milk? Thanks! Making it for a party this weekend!
December 3rd, 2014 Reply
- Danielle
  
  Hi Linda, the recipe lists a can of full-fat coconut milk, which is very important to achieve the whipped, creamy texture. ~Eileen
  December 4th, 2014 Reply
  - Linda
    
    Well, I ended up using the light coconut milk and it came out fabulous! Lots of blending. Really makes another option for a lighter treat! Topped with a pinch of whipped cream and sprinkled crumbled up ginger snaps. Doubles the batch and got about 24 mini servings. Will send you a photo!
    December 6th, 2014 Reply
Ryan Walker

Hi Michelle! We are live now: grainfree.ly/aag-joyful-amazon
December 10th, 2014 Reply
Ryan Walker

Post some pictures if you make it again Franchesca!
December 10th, 2014 Reply
Jeanette

Thanks you so much for this recipe that my daughter, with all of her food restrictions can enjoy for the holiday!
December 19th, 2014 Reply
- Danielle
  
  Enjoy!
  December 19th, 2014 Reply
Nicole R

Just made this recipe and it turned out AMAZING! Thanks for the great resource for delicious dairy-free, gluten-free recipes. I plan to point all my patients to your website!
February 11th, 2015 Reply
Janet

Danielle could you use coconut cream or is that too thick? Trying to avoid another trip to the store. I have this on hand.
November 20th, 2017 Reply
- Danielle
  
  You can try and just mix it with water to create a cup
  November 29th, 2017 Reply
Amanda Goldman

My son & I just made this yesterday and whipped it up today. It’s DIVINE! And very easy to make. Waiting to whip it up was the hardest part. Lol
May 13th, 2020 Reply
Michaela

Very good site you have here but I was curious about if you knew of any
forums that cover the same topics talked about here?
I’d really like to be a part of community where I
can get feedback from other knowledgeable individuals that share the same interest.

If you have any recommendations, please let me know.

Appreciate it!
May 21st, 2021 Reply
- Danielle
  
  Hi! This is a good place to start for a community of like minded individuals! https://daniellewalker.com/courses/
  May 21st, 2021 Reply

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Pumpkin Pudding Dessert

Ingredients:

Instructions:

41 Responses to “Pumpkin Pudding Dessert”

Melissa Mitcham

Joannabanana1989 .

LJ

Lee Strickler

Kristen

Diana

Erika Mazzei

gingin

yclaray

Carrie, San Diego

Danielle Walker

ElaineB

Danielle Walker

Nadia

GLS

Peggy

Diane

Linda

Linda

Jeanette

Nicole R

Janet

Amanda Goldman

Michaela

Danielle

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