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 and blend on high until smooth.
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.

For the candied pecan topping:

1. 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.
2. Remove to a parchment paper lined plate. Chill until the puddings are ready, then top the puddings with the candied pecans. If you like, add some whipped coconut cream and a sprinkle of cinnamon, too!