Name: Creamy Pumpkin Pudding (dairy free and egg free)
Cook time: 5 min
Total time: 5 min
Ingredients: 1/4 cup water; 1 tbsp gelatin (I use THIS grass fed brand); 1 can full fat coconut milk (15 ounce) (I use THIS BPA free brand); 1 cup pumpkin puree (I use THIS BPA free brand); 1/4 cup maple syrup; 1/2 tsp vanilla extract; 1 tsp pumpkin spice powder (like this); pinch of salt

Ingredients

Scale

1/4 cup water
1 tbsp gelatin (I use THIS grass fed brand)
1 can full fat coconut milk (15 ounce) (I use THIS BPA free brand)
1 cup pumpkin puree (I use THIS BPA free brand)
1/4 cup maple syrup
1/2 tsp vanilla extract
1 tsp pumpkin spice powder (like this)
pinch of salt

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Instructions

Pour 1/4 cup water into the bottom of a large glass bowl and sprinkle gelatin over top. Allow to bloom for 5 minutes.
Whisk together coconut milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt in a pot over medium heat until very HOT but not boiling.
Pour HOT mixture over gelatin and whisk until gelatin is completely dissolved.
Cover tightly (to avoid skin forming over top) and place in fridge until set – at least 4 hours.
Remove from fridge and using a hand mixer (or food processor), whip until fluffy and smooth. Be patient. This can take a couple of minutes. Top with all the good things. Enjoy!!

Notes

In the instructions, I recommend using a hand blender to whip the pudding until creamy smooth. I love this method as it makes it so light and fluffy. A food processor will work as well.
If you prefer a panna cotta type dessert, you can pour mixture into small individual cups to set. Be sure to cover before placing in fridge. No whipping necessary.
In an attempt to reduce plastic waste, I recommend covering your glass bowl with a large, heavy pot lid. It works perfectly.
Once whipped until fluffy, pudding can be kept in fridge for up to 3 days.