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.
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
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!
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
I’ve got some homemade pumpkin puree…what size can do you use, and do you know the equivalent volume? Thanks!
This looks like a fantastic treat! Just wanted to point out that gelatin is not vegan, nor is it vegetarian.
I am a big fan of gelatin, it also helps with joint pain. Just wanted to make that minor correction.
Do you think it’d be ok to add some gf granola or nuts or something to give it some texture, i’m not a huge pudding fan…
Also, S. Nimz, Mary never claims this is a vegan or vegetarian recipe but that it is dairy and egg free, different things!
You could try it, sure!
Just wondering how you know that the cans of coconut milk and pumpkin are BPA free? Those are about the only things I still get in a can and I hate that they have BPA. I don’t see it labeled anywhere that they are BPA free.
Manufacturer claims they are BPA-free.
In one place you say to put a full can in for both the Pumpkin and the Coconut Milk but in a post you say a half a cup of pumpkin puree….can you clarify? Thank you. Looks like it will be great once I make sure I’m using the correct amount of the ingredients.
Not sure where you’re seeing 1/2 cup here. The directions say 1 can of pumpkin, which is correct.
You mentioned a 1/2 cup in an earlier comment even though the recipe calls for a full can.
Is dairy milk ok to sub?
it’s 1 can of pumpkin
Sorry, that was a misprint. It is one full can. Cow dairy is fine to sub but it has to be whole milk.
This looks wonderful! I am in charge of a healthy snack for my preschoolers Halloween party and I think this will be perfect! I am assuming since the directions say to use four ramekins, this must be four servings?
Yes, it makes 4 fairly large servings in ramekins, maybe 8-10oz. Probably be better to use mini muffin tins if you can– they’re perfect for tiny hands.