Pumpkin Pie Pudding

posted in: Sweet Treats | 4

Pumpkin Pie Pudding

It’s the season for pumpkin EVERYTHING! I happen to have a real love for pudding, so of course I had to create this pumpkin pie pudding to share with all of you! I mean, does it get much better than pumpkin pie filling and pudding, rolled into one delicious treat?!

Pumpkin Pie Pudding

I aimed to create a pumpkin pie pudding that was filled with ingredients that are actually good for you, was only lightly sweetened with maple syrup, and thickened with gut-healing gelatin, so that’s exactly what I did! This pudding is already a staple in my house, and it’s the perfect not-too-sweet treat that you can have for dessert, or even just a quick snack!

This pumpkin pie pudding is amazing as is, or topped with my Salted Caramel Coconut Chips & some Coconut Whipped Cream on top! Enjoy!

Pumpkin Pie Pudding

 

Pumpkin Pie Pudding

Ingredients

Instructions

  1. Place all of the ingredients, besides the gelatin, into a medium sized pan. Heat over medium-low heat until the mixture is hot.
  2. Whisk in the gelatin ½ teaspoon at a time until fully dissolved. Pour the pudding into a bowl and let it set in the fridge for at least 5 hours, or overnight.
  3. Use a handheld or stand mixer (you can also use an immersion blender ) to whip the pudding on high until light and fluffy, approximately 2 minutes. Enjoy!
http://livinglovingpaleo.com/2016/10/21/pumpkin-pie-pudding/

 

Pumpkin Pie Pudding

Pumpkin Pie Pudding

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4 Responses

  1. Allison
    | Reply

    Wonder if you could spoon this into a baked pie shell for a super quick pumpkin cream pie?? Gotta try

    • livinglovingpaleo
      | Reply

      I bet it would work perfectly! Love that idea!

  2. Joan
    | Reply

    Will chia seeds work for gelatin

    • livinglovingpaleo
      | Reply

      Hi Joan, It could definitely work, but would completely change the texture (it’d be a chia seed pudding instead of a smooth pudding), and I’m not sure of the measurements, as I haven’t tried it myself. To keep the same texture, you could blend in white chia seeds (I wouldn’t use black, unless you’re okay with a grayish colored pudding), although again, I haven’t tried this, so I’m not sure of the amount that you’d need. If you do try it yourself, I’d love to hear how it turns out!

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