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Pumpkin Breakfast Pudding

Print Recipe
Servings 4 servings

Equipment

  • High-speed Blender

Ingredients
  

  • 1 (15 ounce) can pure pumpkin puree
  • 1 can full-fat coconut milk
  • 2 - 3 tablespoons coconut nectar, honey, or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 inch grated ginger
  • 2 tablespoons gelatin, dissolved in ΒΌ cup boiling water

Instructions
 

  • In a high-speed blender, add coconut milk, pumpkin, liquid sweetener, vanilla, 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.