It’s pumpkin season! And although you haven’t seen new pumpkin recipes from us (yet) this year, we promise our house is big fans of the winter squash. In fact, our Pumpkin Pucks were one of the first recipes to put us into popular-paleo-culture! We have been enjoying apple season and trying not to rush pumpkin in too soon, but winter is coming and now so must all the pumpkin!
While doing research for our Tutorial Thursday this week, we realized that we had a couple pumpkin recipes that you don’t know about yet! We’ve decided to share this recipe with you today as a
teaser sneak peek for both this coming tutorial Thursday and for Real Life Paleo.
Please note, because this creamy treat has a very low amount of sweetener when compared to the healthy pumpkin puree and filling coconut milk fats (not to mention added benefits of gelatin), we’ve dared to call this a BREAKFAST pudding in Real Life Paleo. Of course, you can eat it for dessert too – but, we would certainly let our boys enjoy this in the morning, accompanied with some protein like eggs or sausage. #youarewelcome
- 2 cups coconut milk (full- fat, canned or homemade), room temperature
- 1 cup pumpkin puree, room temperature
- 1/2 cup boiling water
- 1 tablespoon gelatin powder
- 1/3 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ginger powder
- 1/2 teaspoon kosher or sea salt
- Slightly Sweet & Salty Snack Mix, chopped nuts of choice, or Whipped Coconut Cream
- In a blender or food processor, pulse the coconut milk and pumpkin puree until combined.
- In a small bowl, pour the boiling water over the gelatin powder and stir with a fork until the gelatin powder has completely dissolved. Do not let the gelatin cool.
- Add the gelatin mixture to the coconut milk and pumpkin puree. Turn on the blender or food processor and add the remaining pudding ingredients.
- When the mixture is thoroughly combined, pour into 6 small bowls and let the pudding set in the refrigerator for at least an hour.
- To prevent a stiff skin from forming, press plastic wrap directly onto the surface of the pudding before chilling. Store chilled for up to several days.
- Serve cold topped with Slightly Sweet & Salty Snack Mix, chopped nuts, or whipped coconut cream, if desired.
And if that recipe wasn’t exciting enough for you, keep in mind that this pudding is a part of our Pumpkin Parfait, the recipe for which will be found in Real Life Paleo!
Made with Whipped (coconut) Cream, Cinnamon Bread, Pumpkin Pudding, and Pecan Pralines – this recipe is worthy of your upcoming Thanksgiving dinner… or any celebration!
Yes, we said Pecan Pralines.
We also don’t want those pumpkin seeds to go to waste after you make fresh roasted pumpkin, so Real Life Paleo also includes our favorite recipe for Roasted Pumpkin Seeds (perfectly crispy, better than popcorn).
And for more ways to use a pumpkin, stay tuned this Thursday for our upcoming tutorial!