Looking for a holiday dessert that works for people on special diets? This one is for you!
This recipe for Pumpkin Pie Pudding smooth, sweet, and spiced just like pumpkin pie. It's free of dairy, eggs, grains, gluten, nightshades, refined sugar, and nuts, so it will work well for autoimmune paleo (AIP), gluten-free, paleo and primal diets.
It is also a super easy, no-cook recipe. Win-win!
Pumpkin Pie Pudding
Makes 6 cups of pudding
2 cans of pumpkin puree
1 can of full fat Aroy-D coconut milk
1/3 cup of mild-flavored raw honey
1/3 cup of maple syrup
1/2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/16 tsp ground cloves
pinch of salt
Whisk together the pumpkin puree and coconut milk.
Whisk in the maple syrup and honey.
Whisk in the remaining ingredients until everything is well mixed.
Pour the pudding mixture into single serving jars or bowls.
Refrigerate for at least 6 hours to allow the pudding to thicken up and set.
Enjoy! If desired, you can top this pudding with coconut milk whipped cream.
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