Thanksgiving is fast approaching and I have been working on planning the menu. Many of my family members have dairy allergies or sensitivities so I wanted to make a Thanksgiving dessert that they could enjoy. I also wanted it to be something simple that could be made ahead of time since cooking everything the day of Thanksgiving can be quite chaotic. Pumpkin pudding is the delicious dessert that I settled on.
I love this pumpkin pudding because it is sweet, creamy, and has a rich pumpkin flavor. Not only that, it is actually good for you which gives it some major bonus points! The only sweetener in the pudding is pure maple syrup. Pumpkin, coconut cream, eggs, and gelatin are the other nourishing ingredients in this recipe.
Gelatin has many surprising health benefits. It contains amino acids, helps heal the digestive tract, and encourages proper digestion of proteins. Grass-fed gelatin can be difficult or nearly impossible to find in grocery stores so I always purchase mine on Amazon. This is the brand I use and recommend. Aside from using powdered gelatin, bone broth is a great way to get gelatin in your diet. I make bone broth in my Instant Pot every week and drink it, add it into soups, or use it in recipes.
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I make my own homemade pumpkin puree because I love using up the pumpkins from our garden. Store bought pumpkin will work just as well for this recipe if you don’t have access to homemade pumpkin puree. Just make sure you get plain pumpkin and not pumpkin pie filling.
This post gives detailed instructions on how to easily make your own pumpkin puree using an Instant Pot. You can also cook the pumpkin in the oven and then puree it. Either method works well, it is just faster with the Instant Pot.
Dairy Free, Naturally Sweetened Pumpkin Pudding
- 2 cups pumpkin puree
- 1/2 cup maple syrup
- 2 eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tsp gelatin
- 1/4 cup water
- 2 cans full fat coconut milk chilled for 4 hours
- 2 tsp vanilla extract
Combine gelatin and water in a bowl and allow to sit for 10 minutes.
Add pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt into a large bowl. Whisk to combine.
Scoop the coconut cream out of the cans and place in large bowl. You won't need the rest of the liquid in the can for this recipe. Add vanilla extract. Using a hand mixer, whip the coconut cream until it is fluffy.
Heat the gelatin water mixture over low heat until clear. Whisk into pumpkin mixture.
Measure out two cups of the coconut cream and stir together with the pumpkin mixture.
Cover the bowl of pumpkin pudding and chill in the refrigerator 6 hours or overnight.
Serve with a sprinkle of cinnamon on top.