Pumpkin Breakfast Pudding

Pumpkin pie breakfast pudding inspired by one of my clients! This recipe uses full-fat coconut milk, pumpkin puree and gelatin as the main ingredients for this satiating, seasonal meal. No-bake, and free of gluten, dairy, grains, and refined sugar. It's not overly sweet, so that the pumpkin and spices can really shine through (without the sugar). You can increase the sweetness by topping with sliced banana, shredded coconut, granola, and extra cinnamon if desired. 

Pumpkin Breakfast Pudding 

• 1 15oz can pure pumpkin puree 
• 1 can full-fat coconut milk (use less milk for a thicker pudding)
• 1/4 cup coconut palm sugar
• 3 tablespoons - 1/4 cup coconut nectar
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 inch grated ginger (optional)
• 1/2 teaspoon sea salt
• 2 tablespoons gelatin, dissolved in 1/4 cup boiling water

In a high-speed blender, add all ingredients except the gelatin. Blend for about 10 seconds until ingredients start to be incorporated.  

Prepare the gelatin. In a small bowl, add gelatin and boiling water. Stir vigorously with a fork until completely dissolved (if you end up with some chunks, that's OK). Add to blender. Process until creamy. 

Pour into bowls, Tupperware containers, or mason jars. Allow to set in the fridge for 6-8 hours or preferrably overnight. Add toppings and enjoy!