Paleo Pumpkin Pudding with Paleonola Topping

This Paleo Pumpkin Pudding with Paleonola Topping is perfect for welcoming in the Fall months. It’s rich and creamy and makes a perfect treat for yourself or to prepare for guests!

Ingredients: 

• 1 can pumpkin puree
• 1 can coconut milk
• 1/3 cup maple syrup
• 3 teaspoons of gelatin
• 1 teaspoon pumpkin pie spice
• Pumpkin Pie Paleonola, for topping
• Dairy free whipped topping, for topping, optional 

Directions:

1. In a small bowl, combine half of the coconut milk and gelatin. Allow to bloom while preparing the rest of the recipe.
2. In a saucepan over medium, combine the remaining coconut milk, pumpkin, maple syrup and pumpkin pie spice for 5 minutes.
3. Add gelatin and coconut mixture and cook until gelatin is completely dissolved.
4. Pour mixture into a bowl and cover it directly with plastic wrap to prevent film on top.
5. Refrigerate for 5 hours or overnight and when ready to serve, use hand beaters or a stand mixer to combine until smooth and creamy.
6. Top with Paleonola or other toppings like dairy free whipped topping and a sprinkle of pumpkin pie spice.