Low Histamine Maple Pumpkin Pudding
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Learn more →Ingredients
4 servings
- 2 tsp unflavored powdered gelatin
Ingredient noteOn a low histamine diet, unflavored gelatin powder is a purified, refined protein, not a long-simmered broth, so it carries little free histamine and the small amount here is likely well tolerated. Sensitivity is individual. If you prefer to always avoid gelatin, please tap it and change its rating to Red.
- 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
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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