Add all the ingredients, except the egg yolks, to a medium sauce pot and let sit for 5 minutes (this is to let the gelatin "bloom")
Turn on the heat on your stove to medium and whisk in the egg yolks.
Stir constantly for 5-8 minutes or until mixture is heated and bubbles begin to appear around the sides and top of the mixture. Do NOT bring to a boil (important).
Pour into serving cups and refrigerate for 4 hours or until completely chilled and thickened.
If you wish, top each serving with a dollop of vanilla marshmallow topping (recipe below) and/or an extra sprinkle of cinnamon. Enjoy!
To Make Vanilla Marshmallow Topping:
Place your honey and gelatin in a small sauce pot and let sit for 5 minutes.
Whip your egg whites with a stand or hand mixer until peaks form.
Turn your stovetop onto medium and bring honey to a simmer (do not bring to a full boil).
Once your honey starts to simmer, take it off the heat and stir in the vanilla.
While the egg whites are still whipping, slowly drizzle the honey mixture into the egg whites.
Keep whipping for 30 more seconds.
Refrigerate until ready to use. Give a good brisk stir when ready to use.
Recipe by Primally Inspired at https://www.primallyinspired.com/pumpkin-pudding-dairy-free/