Orange Spiced Pumpkin Pudding

Here it is—the obligatory pumpkin recipe for this fall. I realize that you might want to roll your eyes. Whatever your feelings are towards the pumpkin spice EVERYTHING craze that takes over popular culture (food, candles, lotions, etc.) the minute September starts, I hope you’ll consider giving this recipe a try.

The orange zest lends a fresh twist on the standard pumpkin spice blend. Plus, this particular “pudding” is egg-free and nut-free in addition to being dairy-free and gluten-free. It can also be free of added sugars if you chose not to add the maple syrup or any other sweetener as a drizzle. One morning, I added chopped pecans for a mid-morning snack. Another day, I added Enjoy Life Dark Chocolate Morsels for an afternoon treat. Tell us how you decide to dress it up in the comments!

Ingredients
1 Tbsp gelatin
1 29oz can of pumpkin purée
2 tsp fresh orange zest
1/4 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground clove
1 14 oz can full-fat coconut milk
maple syrup, optional drizzle

Method

Sprinkle gelatin over 1 C of coconut milk in a large bowl to “bloom” for 1 minute. Then whisk together.

Warm pumpkin purée over medium heat in pot for 3 minutes. Remove from heat.

Slowly stir the pumpkin into the coconut milk and gelatin mixture.

Add spices, remaining coconut milk and orange zest. Mix completely.

Refrigerate for at least 2 hours to chill and set.

Serve cold or slightly warmed with a drizzle of maple syrup.

Orange Spiced Pumpkin Pudding Recipe [paleo, primal, gluten-free]

Before you go, do us a HUGE favor and share with someone who is obsessed with pumpkin spice season!

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Orange Spiced Pumpkin Pudding

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
1 Tbsp gelatin
1 29oz can of pumpkin purée
2 tsp fresh orange zest
1/4 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground clove
1 14 oz can full-fat coconut milk
maple syrup, optional drizzle

Method

  1. Sprinkle gelatin over 1 C of coconut milk in a large bowl to “bloom” for 1 minute. Then whisk together.
  2. Warm pumpkin purée over medium heat in pot for 3 minutes. Remove from heat.
  3. Slowly stir the pumpkin into the coconut milk and gelatin mixture.
  4. Add spices, remaining coconut milk and orange zest. Mix completely.
  5. Refrigerate for at least 2 hours to chill and set.
  6. Serve cold or slightly warmed with a drizzle of maple syrup.

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