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Pumpkin Pudding (Dairy Free)

Pumpkin Pudding (Dairy Free)

Pumpkin Pudding by Primally Inspired (Dairy Free)

 

We can’t get enough of this pumpkin pudding!  It’s rich, creamy, just the perfect amount of sweetness and full of that wonderful Fall flavor.

 

And it’s made with nourishing, healthy ingredients like coconut milk, egg yolks, pumpkin and just a touch of real honey.

Paleo Pumpkin Pudding  (Dairy Free) from Primally Inspired

It’s great by itself or you can quickly whip up a vanilla cinnamon marshmallow topping from the extra egg whites (recipe below). I think it looks super cute with the vanilla marshmallow topping and an extra sprinkle of cinnamon, don’t you? 🙂

 

This recipe is a good one to serve guests this Fall.  It’s so good that all the guests I’ve served it to so far have asked me for the recipe! Enjoy!

lovekelly

 

Paleo Pumpkin Pudding from Primally Inspired (Dairy Free)

Pumpkin Pudding Recipe:

Pumpkin Pudding (Dairy Free)
 
Author:
Serves: 6 servings
 
Pumpkin Pudding (Dairy Free) from Primally Inspired Paleo Friendly
Ingredients
Optional Vanilla Marshmallow Topping Ingredients:
Instructions
  1. 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")
  2. Turn on the heat on your stove to medium and whisk in the egg yolks.
  3. 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).
  4. Pour into serving cups and refrigerate for 4 hours or until completely chilled and thickened.
  5. 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:
  1. Place your honey and gelatin in a small sauce pot and let sit for 5 minutes.
  2. Whip your egg whites with a stand or hand mixer until peaks form.
  3. Turn your stovetop onto medium and bring honey to a simmer (do not bring to a full boil).
  4. Once your honey starts to simmer, take it off the heat and stir in the vanilla.
  5. While the egg whites are still whipping, slowly drizzle the honey mixture into the egg whites.
  6. Keep whipping for 30 more seconds.
  7. Refrigerate until ready to use. Give a good brisk stir when ready to use.

Pin this recipe HERE:

Paleo Pumpkin Pudding by Primally Inspired (Dairy Free)


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16 comments

  1. This sounds amazing!! Cant wait to try it.

  2. Is there a good substitute for the egg yolks and whites that’s still dairy free?

    • Primally Inspired

      Hi Kelsey! You can just leave out the yolks in the pudding. The yolks just help make it really rich and creamy and they also bump up the nutrition factor, but they can be left out and it’s still really good! What I would do for the marshmallow recipe is to substitute some coconut cream (about 3/4 to 1 cup) for the egg whites. It should taste similar and have a similar consistency. Hope that helps!

  3. Looks good! I bought the green can of Great Lakes gelatin a while back. Can this be used in place of the one you used in the orange can, or will it not work out then?

  4. My goodness, Kelly! How do you come up with this stuff?? Absolutely love this! I never realized pumpkin could be so much fun until I started trying your recipes!

    And the marshmallow topping…. I don’t “like” marshmallows because of how Kraft makes them, but this recipe is divine! I confess that I ate a serving of pudding before making the topping, so I’ll have to wait til tomorrow to try them both together! And a further confession that I made this into 4 servings instead of 6 because I only have 4 custard dishes — it’s so rich that I’ll find a way to make it into 6 servings in the future.

    I think I’ll be finding other uses for the topping too. Maybe a “s’more” dessert pancake with one of your pancake recipes, your dark chocolate recipe, and this marshmallow topping. Sounds like a fun dessert to share with my grandkids!

  5. Oh gurrrlll, this was yummy!!! Just happened to make some on this first day of fall and so glad I did (though mine wasn’t as orange) 😉 I love how easy and quick the marshmallows were, too. I’m trying to squeeze in some desserts before starting a Whole30 in October 😛 Thanks again for your yummy recipes!!

    xo,
    Jess

    • Primally Inspired

      Hey Jess!! 🙂 I totally hear you about the Whole 30 thing. I LOVE holiday baking (my absolute favorite!!) and I’ve been making new holiday treat recipes left and right – of course I need to sample them 😉 So I might need to join you on that Whole30 soon!!

  6. Wondering if anyone has tried any substitutes for the gelatin? can you “gel” the pudding with a little ground chia? Perhaps the marshmallow topping too??
    Can’t wait to try this!

  7. Hello. I made this tonight. It tasted great but I had a few problems. The marshmallow separated from the sugar. I used maple syrup. And the pudding stayed liquid. I used Maple syrup for that too. Do you think my problems were because I used maple syrup not honey?

    • Primally Inspired

      Hi Elizabeth! If the marshmallow is not used within a few hours, it will separate. You can usually give it a good, brisk stir and it will come back together for you. I’ve used maple syrup with this a lot and it gels up for me so it must be something else. It sounds like the problem could be your gelatin. Did you happen to use the Great Lakes green can? If so, the green can will not gel. If you want, you could put the liquid pudding in the freezer and make ice cream so it doesn’t go to waste! Freeze it for 45 minutes, stir well, freeze again for 45 mins, stir well and then freeze again for 45 minutes then EAT 🙂

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