I may receive a commission if you purchase something mentioned in this post. Full disclosure here.

Like my friend and colleague Grass Fed Girl, I am crazy for all things pumpkin, and here we are in the season of the gourd. I am also a big fan of using kosher gelatin therapeutically: it’s a rich source of protein and collagen that promotes healing of the gut lining. The collagen is great for your skin and prevents wrinkles, and it makes your hair and nails grow like crazy! This egg and dairy free pudding contains both pumpkin and gelatin for a nourishing treat.

pudding
I frequently recommend gelatin for use in smoothies or to make gummy snacks. That way, you’ll get a tasty treat + the therapeutic ingredients of real food instead of junk. Grass Fed Girl is my go-to for all gelatin recipes. I tried her pumpkin pudding and the no-bake pumpkin muffins, and while delicious, I decided to combine the 2 recipes and came up with my own creation that can be eaten as a pudding or as mini snacks.

Pumpkin is high in fiber and beta carotene, an important antioxidant that boosts heart and eye health. Aside from skin and gut health, gelatin is a good source of amino acids and can support weight loss. (click here for more)

These snacks are perfect for kids, for an afternoon snack, or to ward off sugar cravings. They contain blood sugar-balancing cinnamon, good fats from coconut milk, lots of fiber to keep you full, and of course the pumpkin and gelatin. You can pour the batter into 4 ramekins for pudding, or pour into mini muffin tins for fun size snacks!

Pumpkin Pudding or Mini-Treats with Gelatin

photo

1 can pumpkin. This one has BPA-free lining
1 cup coconut milk. This brand is BPA free.
1.5 Tbsp Great Lakes gelatin
2 Tbsp coconut flour
2 Tbsp raw honey (or coconut palm sugar or grade B maple syrup, to taste)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp vanilla
dash sea salt

Start by heating the coconut milk in a large saucepan. Dissolve the gelatin in a small bowl with 3 tbsp of water. Add gelatin mixture to coconut milk and whisk until all clumps are gone. Add pumpkin and honey and coconut flour and whisk everything together, but don’t let it boil. Stir in all spices, whisk until everything is dissolved, then taste to correct seasonings.

Pour into 4 ramekins or into mini muffin tins, and let it set for about an hour in the refrigerator. Enjoy!

 

Like what you’ve read? Join my mailing list!

* indicates required

Email Format