Paleo Pumpkin Pie Pudding with Maple Candied Pecans

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Not too long ago, I asked about people’s favorite Fall flavor on Facebook. Sadly for me, a devout apple-lover, pumpkin trounced the competition. Then I went ahead and made an Apple Pie Pudding anyway because I’m contrary like that. To make it up to pumpkin lovers everywhere, I came up with this paleo Pumpkin Pie Pudding!

Paleo Pumpkin Pie Pudding from http://meatified.com. #paleo #grainfree #glutenfree #gelatin #pumpkin

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What’s so great about a paleo Pumpkin Pie Pudding? Well, it’s dairy free and packed full of healthy fats because it’s made with coconut milk. It has plenty of pumpkin in it, obviously, plus the mandatory pumpkin pie flavor boosters: maple syrup and cinnamon. (If you are looking for a canned pumpkin puree that is BPA free, here is one.) And then this paleo Pumpkin Pie Pudding is set and gets its silky texture from the addition of some grass fed gelatin. This pudding has all the flavor of pie, with none of the usual icky gluten, sugar or processed ingredients. Plus, you don’t have to cook or make pastry! Yay! Did I mention that I topped it off with maple candied pecans? Because – I topped it off with MAPLE CANDIED PECANS! I used 4 oz Mason jars as ramekins so that they could be stored covered in the fridge easily.

Paleo Pumpkin Pie Pudding from http://meatified.com. #paleo #grainfree #glutenfree #gelatin #pumpkin

Why I use grass fed Gelatin

I prefer to use grass fed Gelatin as it is sourced from animals which have not been fed any grains or soy products. If you source your gelatin carefully, this also means that the animals have been raised hormone, pesticide and GMO free.

Edited to add:

Some people were reporting issues regarding the gelatin combining. Although I did not have those problems myself, I have amended the instructions so that the gelatin is now bloomed first and then dissolved into the coconut milk first; this should alleviate any issues. Please let me know if you have any problems!

Paleo Pumpkin Pie Pudding from http://meatified.com. #paleo #grainfree #glutenfree #gelatin #pumpkin

Paleo Pumpkin Pie Pudding

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 4 oz puddings

Paleo Pumpkin Pie Pudding

This Paleo Pumpkin Pie Pudding is dairy free & packed with pumpkin, maple syrup & cinnamon. All of the flavor of pumpkin pie, but no baking needed!

Ingredients

Instructions

    For the puddings:
  1. Place the water in a bowl and sprinkle the grass fed gelatin over it. Set aside to dissolve.
  2. To a small saucepan, add the coconut milk. Gently warm the coconut milk over a low heat - do not simmer or boil. Whisk in the dissolved grass fed gelatin and keep whisking until combined. Remove from the heat.
  3. Add the pumpkin puree, maple syrup and cinnamon to a blender.
  4. Puree until smooth.
  5. Add the grass fed gelatin and coconut milk mixture to the blender; process to combine.
  6. Use a wide mouth canning funnel to divide the mixture evenly between 8 4 oz mason jars or ramekins. Chill for at least 1 hour.
  7. For the candied pecan topping:
  8. Add all the ingredients to a small saute pan. Cook over medium high heat - the right temperature will be when the maple syrup is bubbling. Keep stirring constantly until the syrup reduces and the pecans are coated, about 5 minutes.
  9. Remove to a parchment paper lined plate. Chill until the puddings are ready, then top the puddings with the candied pecans.
http://meatified.com/paleo-pumpkin-pie-pudding/

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Paleo Pumpkin Pie Pudding from http://meatified.com. #paleo #glutenfree #gelatin #pumpkin

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Comments

  1. Megan McLaughlin says

    I just made this recipe and the flavor is delightful, but the gelatin did not combine. It sort of ended up as pea sized gelatin pellets.. Could the gelatin be combined at another step in the process to prevent this?

  2. ah says

    i agree with Megan…this recipe did not work for me. my gelatin didn’t really set leaving the pudding both soupy and grainy. the flavor was great though!

    • meatified says

      I’m sorry that was the case :( What kind of gelatin and pumpkin did you use? I’d really like to help fix this so that it works for everyone, so any extra info you can give me would be really helpful in trying to recreate the issue and rectify it.

      • Megan M. says

        I used the Great Lakes gelatin and fresh pumpkin purée. I tried this again using half a tablespoon of gelatin dissolved directly in the coconut milk and it worked great :)

        • meatified says

          Yay, I’m so glad! I changed my method so that the gelatin paste was whisked into warmed coconut milk and that seemed to work well, too :)

  3. Kayla says

    It’s best to first “bloom” the gelatin in cool liquid and then add warm/hot liquid to thin it down, then add it to the rest of the ingredient. I am going to try this recipe today, using some milk to bloom it and then warm the water to thin it down.

    • Kayla says

      Update: I bloomed the gelatin in 1/2 cup of cold milk for a few minutes while I got everything else ready, and then added 1/4c warm-hot water to the gelatin mix. It worked great!

      • meatified says

        Thank you for this, Kayla! I’ve now amended my instructions so that the gelatin / water mixture is whisked into the coconut milk which is warmed until it dissolves. It seems to solve the issue that people reported.

  4. VandalsMom says

    If I were using a different type/brand of gelatin would the measurements be the same? Thanks, looks delish!

    • meatified says

      I’m afraid I don’t know because I’ve only ever used the Great Lakes brand, but you can use the same measurements and see how the texture comes out. If it is too hard or too soft after setting, you can just melt the shapes back down and adjust with extra gelatin or liquid as needed. Hope that helps a little!

  5. says

    I was so excited to find this recipe that fits in with the auto-immune paleo protocol (minus the nuts). I upped the spices to a big heaping tablespoon and used Trader Joe’s Pumpkin Spice blend, plus a little extra nutmeg, a pinch of salt, and some vanilla. It is DELICIOUS! I am so happy that I can have a treat at Thanksgiving and stay healthy. Thank you!

    • meatified says

      YAY! Aw, this comment made me so happy! I did deliberately make the nuts a separate thing so that they could just be left out if needed – I’m so glad you’ve got a Thanksgiving dessert you can enjoy! The nutmeg and salt are a great idea, too, thank you :)

  6. Ashley Hamm says

    I have a question how important is the coconut milk? My one year old recently developed an intolerance to coconut and we can only have oat milk.

    • meatified says

      I haven’t worked with oat milk before but if it’s a similar consistency then you should be able to just sub it in for the coconut milk. The gelatin should work just fine :)

  7. Megan says

    Yum! I made this for Thanksgiving dessert and it was a hit. So creamy and such a great pumpkin flavor. Thank you for the recipe!!!

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