If you love AIP Pumpkin Pie, then you’ll love this Paleo Pumpkin Pudding. It’s an easy, no-bake AIP dessert.
I really love my AIP Pumpkin Pie but sometimes I need a quick fix for my sweet tooth. This AIP Pumpkin Pudding hits the spot. It definitely takes some time for it to set but the prep is a very manageable 25 minutes. I can very easily squeeze this into my afternoon schedule and be eating it for dessert later that evening.
What is a substitute for pumpkin pie spice?
Pumpkin pie spice is a popular combination of spices. It usually contains allspice and nutmeg, which are not AIP compliant. I’ve used a combination of ground cinnamon, ginger and cloves. I dare you to tell the difference. This AIP dessert tastes really good regardless of the substitution.
Ingredients
- Coconut Milk: It’s very easy to end up with a coconut milk with gums. Make sure to read the ingredients and get an AIP friendly coconut milk. It should be made with just coconut and water.
- Gelatin Powder: We’re not making jello so use a high-quality unflavored gelatin.
- Pumpkin Puree: Make sure to use pumpkin puree not pumpkin pie filling.
- Vanilla Powder: Vanilla Extract is a good substitute.
- Honey: Again, make sure to read the ingredients. You want pure honey.
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Salt: Make sure to use sea salt.
How do I make AIP Pumpkin Pudding?
1. Add gelatin to coconut milk in a medium mixing bowl, and whisk until combined. Set aside for about 15 minutes to let bloom.
2. Combine the remaining ingredients into a large saucepan. Over medium heat let cook until the pumpkin mixture is warmed through and the edges of the pan start to bubble. Remove from the heat.
3. Next add the coconut milk mixture. Whisk to make sure that it’s well combined and that there are no clumps of gelatin.
4. Pour pudding mixture into a bowl and cover well, let sit in the refrigerator for about 2-3 hours to set.
Tips for making the best AIP Pumpkin Pudding
- If you don’t have Vanilla Powder or would like to use Vanilla Extract you’ll need about 1 teaspoon. Please note that not all Vanilla Extracts are AIP friendly.
- I use Kiva Vanilla Powder.
- Make sure to use a Coconut Milk that is AIP compliant like Aroy-D.
- I used Vital Proteins Unflavored Gelatin in this recipe.
- I used my AIP Ginger Cookies recipe to crumble on top.
Looking for more AIP desserts? Try these yummy options.
- No-Bake AIP Pumpkin Pie
- AIP Coconut Pumpkin Panna Cotta
- Healthy Caramelized Apples
- AIP ‘Chocolate’ Marshmallows
- AIP Chocolate Cake
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Paleo Pumpkin Pudding
Ingredients
- 1 15 ounce can Coconut Milk or 1 3/4 cups
- 1 tablespoon Gelatin Powder unflavored
- 1 15 ounce can Pumpkin Puree
- 1/2 teaspoon Vanilla Powder
- 1/2 cup Honey
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves
- Dash Sea Salt
Optional Topping
- AIP Gingersnaps crushed
Instructions
- Add gelatin to coconut milk in a medium mixing bowl, and whisk until combined. Set aside for about 15 minutes to let bloom.
- Combine the remaining ingredients into a large saucepan. Over medium heat let cook until the pumpkin mixture is warmed through and the edges of the pan start to bubble. Remove from the heat.
- Next add the coconut milk mixture. Whisk to make sure that it’s well combined and that there are no clumps of gelatin.
- Pour pudding mixture into a bowl and cover well, let sit in the refrigerator for about 2-3 hours to set.
Video
Notes
- If you don’t have Vanilla Powder or would like to use Vanilla Extract you’ll need about 1 teaspoon. Please note that not all Vanilla Extracts are AIP friendly.
- I use Kiva Vanilla Powder.
- Make sure to use a Coconut Milk that is AIP compliant like Aroy-D.
- I used Vital Proteins Unflavored Gelatin in this recipe.
- I used my AIP Ginger Cookies recipe to crumble on top.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This was very tasty and easy to make. I wanted it for breakfast and thought it was a tad too sweet for that meal. Next time I will cut back on the honey a little if I make it for breakfast, but perfect for dessert. Also, I noticed that when I tasted it when it was warm it tasted just like pumpkin pie (yum!), but that the flavors were not as strong when chilled. I might try adding just a little bit more of the spices to get a stronger flavor when it is chilled. Thanks for a great recipe.
This recipe is lovely.
I didn't quite have the size can of coconut milk I needed, so I replaced the coconut milk I was missing with leftover coconut cream, and used 2 Tablespoons of my cinna-mud (1/2 honey, 1/2 cinnamon powder) in the pumpkin instead of straight honey to avoid it being too sweet.
This is beautiful warm, and I can't wait to try it cold later.
Thank you for the recipe, it's a life saver <3
That's great. I'm so happy you enjoyed this recipe. And double thanks for sharing it with me.
Hi. What AIP Gingersnaps do you use? Thanks
I used my AIP Ginger Cookies recipe.
I love this recipe! One question, though - is there anything you do to make sure the gelatin is completely combined? I can’t seem to avoid clumps here and there. Anyways, thank you so much for your amazing blog!
Thanks so much! I'm glad you enjoyed the recipe. Make sure to sprinkle the gelatin over the coconut milk and mix it in a little at a time. I find that it clumps when you just dump it in.