Go Back
–+ servings
Ebonie Garnica

No-Bake Pumpkin Pudding With Gelatin for Full GAPS

A smooth, dairy-free pumpkin pudding with homemade coconut milk, plain beef gelatin, raw honey, cinnamon, nutmeg, and homemade vanilla. Warm briefly on the stove, then refrigerate until softly set.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chilling (Approximate) 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon unflavored grass-fed beef gelatin powder not collagen peptides
  • 1/2 cup cool filtered water for hydrating gelatin; stays in pudding
  • 1 cup rich homemade coconut milk finished and strained; stir before measuring
  • 1 cup plain cooked pumpkin puree smooth and cooled
  • 1 teaspoon ground cinnamon pure single ingredient
  • 1/2 teaspoon ground nutmeg pure single ingredient
  • 2 tablespoons raw honey
  • 1 teaspoon homemade vanilla extract completed extract without added sugar or non-GAPS additives

Equipment

  • Small bowl for gelatin
  • Small saucepan; Le Creuset Artichaut 1.75-quart saucepan
  • Whisk
  • Measuring cups and spoons
  • Heat-safe serving dishes
  • Heat-safe pan support

Method
 

  1. Pour the cool water into a small bowl and sprinkle the gelatin evenly over it. Leave about five minutes, within preparation time, until the powder is wet and swollen rather than dry on top.
  2. Warm the measured coconut milk gently in a small saucepan. Add all the hydrated gelatin and its water. Whisk until the swollen gelatin melts and no rubbery pieces remain. Do not boil or reduce the mixture.
  3. Whisk in the pumpkin, cinnamon, and nutmeg. Stir for a few minutes until evenly warm, smooth, and orange, with no separate pumpkin lumps. Remove from the heat and thoroughly stir in the honey and homemade vanilla.
  4. Divide the still-pourable mixture among heat-safe serving dishes. Refrigerate about one hour or longer until the center is set. Use dishes with enough headroom rather than filling to the rim.
  5. Check for a soft, scoopable set: the surface should wobble gently together without a liquid wave across the center. Serve cold from the dishes; keep the remaining pudding covered and refrigerated.

Notes

Ready ingredients: Begin with smooth cooked pumpkin, completed rich homemade coconut milk, and homemade vanilla extract. Separate pumpkin cooking, milk preparation, and vanilla steeping are not included in the pudding time.
Timing: Allow ten minutes preparation, including gelatin hydration, five minutes gentle heating, and about an hour chilling. Total planning time is an hour and fifteen minutes, with longer chilling if needed. The center should wobble gently and hold a soft spoonful.
Yield: Four servings divided evenly. The finished volume varies, so these are not fixed half-cup servings. Serve in the dishes rather than unmolding.
Gelatin and water: Use unflavored beef gelatin powder, not collagen peptides. The measured cool water stays in the recipe. Hydrate first, then dissolve fully in warm milk before adding pumpkin. Do not boil or reduce.
GAPS: Full GAPS after the ingredients have been introduced. Dairy-free and egg-free; not early Intro or No-Plant. Use the honey and homemade vanilla as measured, without stevia or a sugar-free/keto claim.
Storage: Keep covered and refrigerated and plan to use within three days, accounting for the age of prepared milk and pumpkin.
Scaling: 2× doubles all eight measured ingredients for eight servings. Use enough saucepan and refrigerator space. Keep the same hydration, gentle dissolution, and center-set cues rather than automatically doubling the clock.

Tried this recipe?

Let us know how it was!