Name: Paleo Pumpkin Pie Pudding with Maple Candied Pecans
Prep time: 5 min
Cook time: 5 min
Total time: PT-476079H55M10S
Ingredients: 1/4 cup / 60 ml cool water; 2 tbsp / 16 g unflavored gelatin powder; 1 1/2 cups / 360 ml coconut milk; 1 1/2 cups / 360 ml pumpkin puree; 1/2 cup / 120 ml maple syrup; 1 1/2 tsp ground cinnamon; 1/2 cup / 50 g pecan halves; 2 tbsp / 60 ml maple syrup; 1 tsp / 5 ml coconut oil or avocado oil; Pinch of kosher salt; Pinch ground cinnamon

Paleo Pumpkin Pie Pudding with Maple Candied Pecans

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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!

Author: Rachael Bryant / Meatified
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins, plus chilling time
Yield: 8 4 oz puddings 1x
Category: dessert, no bake
Method: chilled

Ingredients

Scale

For the puddings:

1/4 cup / 60 ml cool water
2 tbsp / 16 g unflavored gelatin powder
1 1/2 cups / 360 ml coconut milk
1 1/2 cups / 360 ml pumpkin puree
1/2 cup / 120 ml maple syrup
1 1/2 tsp ground cinnamon

For the candied pecan topping: (omit for AIP)

1/2 cup / 50 g pecan halves
2 tbsp / 60 ml maple syrup
1 tsp / 5 ml coconut oil or avocado oil
Pinch of kosher salt
Pinch ground cinnamon

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Instructions

For the puddings:

BLOOM: Place the water in a bowl and sprinkle the unflavored gelatin powder over it. Set aside to while the gelatin dissolves and solidifies in the liquid.

WARM: Add the coconut milk to a small saucepan and gently warm over low heat. Do not bring to a simmer or boil as that will cause it to separate. Once the milk is warm, add the bloomed gelatin and stir until it dissolves completely. Remove from the heat.

BLEND: Measure the pumpkin puree, maple syrup and ground cinnamon into a blender, then pour in the warmed liquid from the saucepan. Blend until completely smooth.

CHILL: Use a wide mouth canning funnel to divide the pumpkin pie pudding evenly between eight 4 oz jelly jars or spoon into similar sized ramekins. Chill for at least 2 hours before serving.

For the candied pecan topping:

COAT: Add all the ingredients to a small saute pan. Cook over medium heat until the maple syrup begins to bubble. Lower the temperature a little to keep the maple syrup bubbling lightly, stirring constantly until the syrup reduces and the pecans are coated, about 3 – 5 minutes.

COOL: Remove the candied pecans to a parchment paper lined plate and reserve until the puddings are fully chilled and set. Top the puddings with the candied pecans just before serving. If you like, add some whipped coconut cream and a sprinkle of ground cinnamon, too!