This Dairy Free Pumpkin Pudding recipe is creamy, luscious, and tastes like pumpkin pie filling! It's a healthy pumpkin dessert recipe that's also SCD, paleo, egg free, gluten free, grain free, and refined sugar free.
Pumpkin season is officially in full swing and I am one happy girl!
I love all things pumpkin and this paleo pumpkin pudding recipe is simple to make and gives your system a healthy little dose of gut-healing gelatin.
This thick and creamy pudding tastes like pumpkin pie without the hassle of baking a crust; doesn't get much better than that!
Ingredients
This recipe calls for nine ingredients, most of which are spices!
- canned coconut milk
- pumpkin puree (not pumpkin pie filling)
- honey
- gelatin
- cinnamon
- nutmeg
- ginger
- cloves
- fine sea salt
(not pumpkin pie filling)
If using canned pumpkin, make sure the only ingredient listed is pumpkin!
What is gelatin?
Gelatin is an odorless and tasteless powder that's made from collagen.
It's excellent for strengthening bones and fingernails.
It helps promotes hair growth as well as a healthy gut (which is why I use it as much as I can)!
Since gelatin is derived from animal bones, skin, and connective tissue, it's important to use a high quality product.
I suggest Great Lakes Gelatin. Please note that Vital Proteins Beef Gelatin recently changed their ingredients/processing and are no longer considered SCD legal. 
In this recipe, make sure to use the gelatin that thickens and turns food firm.
How do you make homemade pudding?
Begin by pouring half of the coconut milk into a small saucepan and sprinkling the gelatin over it.
Allow the gelatin to "bloom" (swell and soften) for about five minutes.
While the gelatin is doing it's thing, whisk the remaining milk and ingredients in a large bowl.
Once the gelatin has "bloomed", place the saucepan over low heat and gently warm the milk until the gelatin has completely dissolved.
Pour the warm milk into the pumpkin mixture and whisk until well combined.
Cover the bowl with plastic wrap, making sure that the plastic touches the top of the pudding mixture (this will prevent a "skin" from forming on top of the pumpkin pudding).
Place the pudding in the refrigerator for at least six hours to chill and set, then whisk with a hand mixer or stand mixer until smooth!
This pumpkin pudding recipe is delicious just as is, but topping it with some Sweet Cashew Cream or a sprinkle of chopped nuts really makes it a special little treat!
Craving more fall inspired recipes? I've got you covered!
- Paleo Pumpkin Whoopie Pies
- Almond Flour Pumpkin Pancakes
- Apple Cinnamon Waffles
- Spice Cake with Pumpkin Frosting
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Dairy Free Pumpkin Pudding
Ingredients
- 1 cup full fat canned coconut milk, shaken
- 15 ounces pumpkin puree NOT pumpkin pie filling!
- 2 teaspoons gelatin
- ½ cup honey
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- pinch of ground cloves
Instructions
- In a small saucepan pour ½ of the milk and sprinkle the gelatin on top. Set aside for 5 minutes to allow the gelatin to "bloom".
- Meanwhile, in a large bowl, whisk together the remaining milk, pumpkin puree, honey, and spices until well combined.
- Set the saucepan with the gelatin on the stove over low-medium heat and whisk until the gelatin has dissolved and the milk is warm (do not allow it to boil).
- Pour the warmed milk into the pumpkin mixture and whisk until combined.
- Cover the bowl with plastic wrap, gently pressing the plastic so it touches the top of the pudding. Place in the refrigerator to chill and set for 6 hours.
- Remove the plastic wrap from the bowl and whisk the pudding with a hand mixer or stand mixer until smooth.
- Store covered in the refrigerator for 3 to 5 days.
Laura
Thank you so much for this. I have been looking for an egg free holiday dessert that isn’t so “carby”. And this doesn’t even need to be baked so it frees up my oven for other things. The perfect dessert for those with celiac, crohns, UC or just prone to chronic indigestion. Too many complex carbs are murder on folks like us. I even spiked it a little with a half shot of whiskey. Happy holidays!
Jennifer Brown
You're so welcome! I hope you enjoyed the holidays!
Jane Allen
It is so exciting to find recipes safe for me to use. Dealing with multiple food allergies and intolerance, I have had to try to come up with safe food. I've been working with pumpkin & gelatine. Cannot wait to try your recipes. Very pleased to find you have other recipes also. Thank you for sharing your creations, Jane