Coconut Milk Pumpkin Pie Pudding

Natural Grocers

    1 1/2 hours

    6 servings


  • ¼ cup boiling water
  • 2 tablespoons gelatin
  • 1 ½ cups coconut milk
  • 1 ½ cup pumpkin puree
  • ¼ cup Natural Grocers raw honey
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ cup pecan halves
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  1. Dissolve the gelatin in the boiling water.
  2. In a small sauce pan, add the coconut milk, pumpkin puree, honey, and seasonings. Once warmed (do not boil), whisk in the gelatin-water until combined well. Remove from heat. Divide the mixture evenly into ramekins.
  3. Toast the pecans in a skillet over medium heat, stirring continuously. Once toasted, top each ramekin with a few pecan slices. Chill the pudding for at least one hour or refrigerate overnight.

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