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


  1. Combine gelatin and water in a bowl and allow to sit for 10 minutes.

  2. Add pumpkin, maple syrup, eggs, cinnamon, nutmeg, and salt into a large bowl. Whisk to combine.

  3. 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. 

  4. Heat the gelatin water mixture over low heat until clear. Whisk into pumpkin mixture.

  5. Measure out two cups of the coconut cream and stir together with the pumpkin mixture. 

  6. Cover the bowl of pumpkin pudding and chill in the refrigerator 6 hours or overnight. 

  7. Serve with a sprinkle of cinnamon on top.