These 10-Minute Pumpkin Pie Custards are the perfect Paleo addition to your Thanksgiving dinner!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Dessert
Cuisine: American
Servings: 4servings
Author: Cassy
Ingredients
For the Puddings:
1/2cupfull-fat coconut cream
1tablespoongrass-fed gelatin
15ounces1 can pumpkin puree
1/4cuphoneyomit for AI and 21-DSD
1/2teaspoonvanilla
1teaspoonground cinnamon
1/4teaspoonfreshly grated nutmegomit for AI
1/4teaspoonallspiceomit for AI
1/4teaspoonground cloves
1/4teaspoonsea salt
For the whipped coconut cream:
1can's-worth of coconut milk solidschilled
1tablespoonhoneyomit for Low-Carb, AI, and 21-DSD
1/2teaspoonvanilla
Instructions
Heat the coconut milk until itβs starting to simmer (either via stovetop or 30 seconds in the microwave). Pour the hot milk into a blender or food processor and sprinkle in the gelatin. Blend for 2 minutes so that the gelatin is evenly incorporated.
Add the pumpkin puree, honey, vanilla, cinnamon, nutmeg, allspice, and salt. Puree until smooth.
Pour into 4 glass jars and refrigerate to set for 4 hours or overnight.
To make the whipped coconut cream: Combine the coconut milk solid, honey, and vanilla in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
Top this puddings with a healthy dollop of Coconut Whipped Cream and a sprinkle of fresh grated nutmeg.
Store refrigerated until ready to serve.
Whipped Cream Tips
Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream β this will help the texture set more quickly.
The whipped cream keeps really well as a leftover, so feel free to make in advance!