Pumpkin Pudding with Snickerdoodle Crumb Topping (Dairy-free, Gluten-free, Paleo)

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Pumpkin Pudding with Snickerdoodle Crumb Topping (Dairy-free, Gluten-free, Grain-free, Paleo) | This is so good...I will be the first to admit that I am a member of the pumpkin spice everything fan club.  Always have been and always will be!  Instead of cake to celebrate my October birthday, I prefer a homemade pumpkin pie.  Last week we had a significant cool down in the weather and the feel of fall settled in.  Of course I wanted a pumpkin pie, but I didn’t want to go through the effort of making a crust.  So I brainstormed a little and came up with Pumpkin Pudding with Snickerdoodle Crumb Topping.  My husband and I might have consumed to whole bowl in one sitting.  You’ve been warned.

Although I definitely consider this a dessert, I think it’s one you can feel good about.  Even if you eat half the recipe!  It’s filled with good fats from coconut milk, fat and protein from pastured egg yolks, and a little gelatin for gut health.  I tend to prefer less sweet treats, but you can certainly add more honey or maple syrup to the pudding to satisfy your personal sweet tooth.

This pudding needs time to cool and set up in the refrigerator, so plan ahead.  You can make it a day or two ahead of time, but it needs at least 5-6 hours of refrigerator time before serving.

I keep canned pumpkin in the pantry as a back up for my freezer stash of pureed pumpkin.  This recipe will work with either canned or homemade pumpkin puree.

If you are a fan of pumpkin pudding deliciousness, make sure you also check out my recipe for Pumpkin Chia Seed Pudding!

Pumpkin Pudding with Snickerdoodle Crumb Topping (Dairy-free, Gluten-free, Paleo)

Ingredients

Instructions

  1. Pour the coconut milk into a large glass bowl and sprinkle the gelatin over the top of the milk. Let it rest while you prepare the rest of the pudding.
  2. Place all of the rest of the ingredients for the pudding in a saucepan over medium heat. Whisk to combine. Add the coconut milk and gelatin mixture and continue whisking over medium heat until well combined and small bubbles form around the edges of the pudding. Do not boil it! Your pudding will have thickened slightly.
  3. Pour the pudding into the glass bowl and cover it with plastic wrap, pressing the wrap to lay on top of the pudding.
  4. Place into the refrigerator for at least 5-6 hours to chill and set.
  5. Preheat your oven to 350 degrees.
  6. Place all of the Snickerdoodle Crumb Topping ingredients in a bowl and mix them together with a fork or a pastry cutter. You want it to be crumbly.
  7. Line a baking sheet with parchment paper and pour the crumb topping in a thin, crumbly layer.
  8. Bake for 5-7 minutes, watching that it doesn't burn!
  9. Cool on a wire rack while the pupping chills.
  10. When you remove the pudding from the refrigerator, it will be set like gummies or jello. Using a hand mixer, whip up the pudding until no lumps are left.
  11. Serve topped with Snickerdoodle Crumb Topping and enjoy!
http://thisissogoodhome.com/2015/09/22/pumpkin-pudding-with-snickerdoodle-crumb-topping-dairy-free-gluten-free-paleo/

Pumpkin Pudding with Snickerdoodle Crumb Topping (Dairy-free, Gluten-free, Grain-free, Paleo) | This is so good...

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21 Comments:

  1. Oh my goodness this looks and sounds amazing! I can’t wait to make this. Yum! Pinning.

  2. I have been looking for a recipe just like this one! I love using gelatin in anything I can. Thank you!

  3. I prefer pumpkin pie for my fall birthday as well! This looks like a great alternative – thanks!

  4. Yum! Love the sound of this!

  5. This looks great. My boys will love it!

  6. Oh my gosh, this sounds so amazing right now! (I need to go eat breakfast.) I’ve never made homemade pudding, but this sounds so easy. I am bookmarking this for later when I have canned pumpkin on hand. I need to run out and grab some!

  7. I think this looks delicious!! However, some of my family is highly sensitive to the taste of coconut. Have you tried this with raw cream?

    • Thanks for checking out the recipe, Jess! I have not tried it with raw cream, but I’m sure it would be delicious! If you try it, please let me know how it works out 🙂 Enjoy!!

  8. This is super fun! My girls would love this!

  9. Pingback: 75 Healthy Pumpkin Recipes - HealthyGreenSavvy

  10. This pudding is amazing! It tastes like pumpkin pie filling, but is so velvety smooth and filling! I even subbed the sweetener for stevia successfully! Thanks for a yummy fall treat!

  11. This looks delicious. Is there a way to make it in the instant pot?

    • Hi Jan!

      Thank you! This is one of my favorite treats. I’m not sure how it could be made in the instant pot. It goes pretty quick on the stove top and since it has the egg yolks in it, you will want to keep whisking it to get a smooth pudding. If you don’t, the egg yolks will firm up and give you scrambled eggs 🙂 I hope you give it a try – enjoy!!

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