For pumpkin purée, I used the Trader Joe’s Organic can, but you can try homemade as well.
- 1 can full-fat coconut milk
- 3 Teaspoons gelatin
- 1 1/4 Cup pure pumpkin purée
- 1/3 Cup honey or maple syrup
- 1 Teaspoon pumpkin pie spice
Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.
Meanwhile, whisk together the remaining coconut milk, pumpkin purée, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.
Pour in the gelatin and whisk until completely dissolved. Do not let it boil.
Pour mixture into a large heatproof bowl, and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin “skin” from forming on top.
Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.
Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.
Serve with gingersnap cookies, or use it as a pie filling!