Pumpkin Pudding (egg-free, dairy-free)

AUTHOR: Danielle Walker - AgainstAllGrain.com
SERVES: 6

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:

1. 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.
2. Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.
3. Pour in the gelatin and whisk until completely dissolved. Do not let it boil.
4. 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.
5. Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.
6. 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.
7. Serve with gingersnap cookies or you can use it as a pie filling!