PUMPKIN PIE PUDDING by Jessica Victoria

I'm always on the lookout for nutrient dense breakfasts and snacks that are grain free, high in healthy fats and protein and more importantly, are easy and quick to put together. This pumpkin pie pudding is sweet and satisfying without causing a rapid spike in blood sugar levels. It’s also packed with gut supporting and hormone balancing nutrients. I love making this with two of my favorite products Ancient Organics Ghee and Vital Proteins Gelatin.

• 1 14 oz. can full fat coconut milk
• 1 14 oz. can of organic pumpkin puree
• 1 tbsp. ghee (I use Ancient Organics) LINK

• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1 tsp. pumpkin pie spice
• 1/4 tsp pink Himalayan sea salt
• 2 tsp. vanilla extract
• 1/4-1/2 cup coconut sugar (depending on your preference of sweetness)
• 1 tbsp. grass fed gelatin (I used Vital Proteins) LINK

• 1/4 cup lukewarm water


Into a blender, add the coconut milk and blend until smooth (this helps to get rid of tiny clumps of coconut in your finished product). Add the pumpkin, ghee, coconut milk, spices and coconut sugar into a pot, turn the burner onto medium heat until warm but not boiling and remove from heat. In a small bowl mix the gelatin with the water thoroughly and let it sit until it gels up. Once the gelatin has solidified, whisk it into the heated pumpkin mixture. Pour the mixture into individual ramekins or jars (should make about 6) and place into the refrigerator until firm or overnight. Before eating, whisk the pudding until a smooth and enjoy alone or with your favorite toppings (ex. shredded coconut, paleo granola, cacao nibs, hemp seeds, etc.)