For those who enjoy the flavors of fall, are afraid of baking (no ovens, tempering or whipping involved) and/or have an allergy to nuts, grains, gluten, dairy and/or eggs, this recipe has your name written all over it. Essentially, the only people who can’t eat this Paleo treat are vegans, but that’s just because they won’t.
Yield: 6 Servings
- 14 oz. can pureed pumpkin
- 14 oz. can coconut milk
- 1/3 c maple syrup, grade B (It’s cheaper and more flavorful)
- 1 t cinnamon
- 1 t vanilla extract
- 1 T gelatinÂ powder (I used the Great Lakes brand)
- 1/4 c luke warm water
In a small sauce pot, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Right when it’s about to come to a simmer, remove it from the heat.
While the pumpkin mixture is heating up…
In a cup or small bowl, sprinkle the gelatin over luke warm water and stir to combine, making sure there are no lumps. Let it firm up. Whisk the semi-solid gelatin mass into the pumpkin mixture.
Pour the pumpkin custard into ramekins or any fancy dish you’d like. The smaller the dish is, the faster the custard will be ready for consumption.
Press a small square of plastic wrap directly onto the surface of the pumpkin custards, not over the top of the ramekin, directly on the custard (doesn’t hurt to reiterate, right?). This keeps a ‘pudding skin’ from forming on the top.
Refrigerate, to allow the custard to set-up and get firm.
You should be able to serve and eat in around 4-6 hours.