Low Sodium Maple Pumpkin Pudding

Total time2 hr 20 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

2 tsp unflavored powdered gelatin
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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2 tbsp cold water
1 can (13.5 oz) full-fat coconut milk
1 cup pumpkin purée
3 tbsp pure maple syrup
1 tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp vanilla powder (optional)

For serving

1–2 tbsp pure maple syrup, for drizzling (optional)

Instructions

1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
2
Whisk together the coconut milk, pumpkin purée, maple syrup, Ceylon cinnamon, ginger, turmeric, salt, and vanilla powder (if using) in a medium saucepan over medium heat, stirring frequently until the mixture is smooth and steaming, about 4–5 minutes — do not let it boil.

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