Thursday, September 08, 2011

Pumpkin Coconut Milk Pudding -- gluten, dairy and sugar free

Pumpkin Coconut Milk Pudding
Makes 8 servings.
This is rather like pumpkin pie filling without the fuss of having to make a pie. Completely wheat, dairy, egg, soy and sugar free!

Combine
1-14 ounce can pumpkin
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon salt
~45 drops liquid stevia extract
1 packet unflavored Knox gelatin

Bring to a boil in a small saucepan
1 13.5 ounce can coconut milk
1 teaspoon vanilla

Add the boiling milk to the pumpkin mixture and stir well.  Pour it into a pie pan and chill it until it is set.

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