Eosinophilic Esophagitis Friendly Maple Pumpkin Pudding
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Learn more →Ingredients
4 servings
- 2 tsp unflavored powdered gelatin
- 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
- 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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