It’s Pumpkin Season again, and what its the best way to utilize this amazing food?
Make a quick and easy pudding out of it!
1 can of canned organic pumpkin
1 tbsp raw honey, optional
1 tbsp of grade B Maple syrup
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp of pumpkin spice
1 cup of full fat coconut milk
1 tbsp of gelatin
Gather five ramekins about 1/4 cup in each You can make these as large or small as you’d like, so use what you have on hand.
In a medium bowl, whisk the pumpkin, sweet potato, honey and maple syrup, cinnamon, vanilla, nutmeg, cloves, and pumpkin spice until they’re well combined.
In a small pot, heat the coconut milk on medium-high heat until it’s warmed through but not boiling. Turn off the heat. Slowly add the gelatin while whisking constantly. Make sure it’s dissolved and there are no lumps.
Now, slowly whisk the coconut milk / gelatin into the pumpkin and sweet potato mixture until well combined. Pour the mixture into the jelly jars or ramekins.
Cover and refrigerate at least 2 hours or until firm. Top with this delicious whipped cream recipe for added yumminess!