I first created this gut-healing pumpkin pudding years ago while writing an article about slippery elm for mindbodygreen. After learning about the herbal remedy’s soothing properties, I wanted to incorporate it into an easy-to-digest recipe that readers could actually enjoy. Since it was late September, pumpkin was naturally on my mind, and this recipe was born. It turned out so well that it became a staple in my breakfast rotation for months, until I eventually forgot about it, or maybe just ran out of gelatin. Coming back to it now, when my digestive system is once again in need of healing, feels full circle. And it’s hitting the spot, to say the least.
I didn’t include the slippery elm this time, although I probably should have, mostly because I didn’t have any on hand and was eager to make it with what I did have. With just a touch of honey and a hint of fall spice, it’s naturally sweet and flavorful without being overpowering. When you’re craving something cozy, creamy, and seasonal but still want to support your gut, this pumpkin pudding is for you. It’s simple to make, gently sweetened, and full of nourishing ingredients like pumpkin, coconut milk, and gelatin for that gut-healing boost. Think of it as pumpkin pie filling made with your digestion in mind.
Why You’ll Love This Recipe
Gut friendly. Made with whole-food ingredients and gut-supportive gelatin.
Dairy-free + refined sugar-free. Naturally sweetened with honey or maple syrup (or omit for sugar-free).
Easy to prep. Just blend, chill, and enjoy. No baking required.
Fall in a jar. Perfect for meal prep, snacks, or a healthy dessert.
Ingredients You’ll Need
Pumpkin puree. Be sure to use pure pumpkin (not pumpkin pie filling).
Full-fat coconut milk. Adds creaminess and healthy fats.
Gelatin. The secret to that thick, pudding-like texture and gut support.
Cinnamon + pumpkin pie spice. Classic fall flavor duo.
Fresh ginger. Adds warmth and digestive support.
Sweetener of choice. Honey or maple syrup, optional and adjustable.
Vanilla extract. Rounds out the flavor.
Toppings. Nuts, seeds, nut butter, coconut, banana slices, or berries.
Healthified Notes
Gut-supportive benefits: Gelatin helps strengthen the gut lining and supports digestion. Pumpkin offers fiber and beta-carotene, while coconut milk provides nourishing fats.
Customize it: Add a scoop of vanilla collagen or a pinch of sea salt for extra flavor.
Meal prep tip: Store in jars for grab-and-go breakfasts or healthy snacks during the week.
FAQs
Can I make this without gelatin?
You can substitute with 2–3 tablespoons of chia seeds (blend them in for a smooth texture), but it won’t be quite as silky.
Can I use light coconut milk?
Yes, though it will yield a slightly thinner texture.
How long does it keep?
Up to 5 days in the refrigerator.
Gut-Healing Pumpkin Pudding {Gluten-Free, Dairy-Free}
Equipment
- High-speed Blender
Ingredients
- 1 15oz can pure pumpkin puree
- 1 13.5oz can full-fat coconut milk
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 inch grated ginger
- 1-2 tablespoons honey or maple syrup optional; omit for sugar-free
- 1 teaspoon vanilla extract
- 2 tablespoons gelatin dissolved in ¼ cup boiling water
- Optional toppings: nuts/seeds, nut/seed butter, granola, unsweetened shredded coconut, banana slices, berries
Instructions
- In a high-speed blender, combine the coconut milk, pumpkin puree, honey or maple syrup, vanilla extract, cinnamon, pumpkin pie spice and ginger. Blend for about ten seconds until creamy.
- Prepare the gelatin. In a small bowl, add gelatin and boiling water. Stir vigorously with a fork until completely dissolved (if you end up with some chunks, that’s OK). Add to blender. Process again.
- Pour into bowls or mason jars. Allow to set in the fridge for at least 6-8 hours or preferably overnight. When ready to serve, add toppings. Enjoy chilled.
