Who doesn’t love the season around pumpkin desserts? Pumpkin itself has many great healing benefits, although it’s usually paired up with not so good ingredients in your traditional desserts. Anytime you can create a dessert has still contains the health benefits without the nasty ingredients that usually come along with it, is a win!
It’s not easy to create a pumpkin dessert that’s dairy-free, gluten-free and sugar-free (even from natural sugars) and have everyone enjoy it. This light, spicy and slightly sweet chilled dessert will have everyone asking for seconds.
- Stand or hand-held mixer
- 1 cup pumpkin puree (fresh or canned)
- 2 tsp vanilla extract
- 3 tsp cinnamon powder
- 1 1/2 tsp nutmeg
- 1 tsp ginger
- 1 1/2 tsp gelatin powder (make sure to use grass fed)
- 1/4 cup warm water
- 2 cans chilled full fat coconut cream
- Liquid stevia to taste
- To make coconut whipped cream, take the 2 chilled cans of coconut milk (make sure they’ve been chilled at least overnight), flip upside down and open. Scoop hard coconut milk into mixing bowl (discard any liquid) and blend with hand mixer until light and fluffy. Add in 3 drops of liquid stevia (or to taste) and whip to combine. Set aside.
- In a small liquid measuring cup, mix warm water and gelatin. Mix until well combined. Set aside to bloom.
- In a mixing bowl, combine the pumpkin, vanilla, spices and stevia (about 8 drops to start – adjust as needed). Using a standing or handheld blender, blend until smooth.
- Add gelatine (clear, no lumps) to pumpkin mixture and whisk until combined.
- Add all but about 1/2 cup of the coconut whipped cream to the pumpkin mixture. Gently fold-in.
- Immediately transfer to individual serving cups. Top with remaining whipped cream and sprinkle with nutmeg.
- Chill for 2-4 hours until set. Serve chilled.
- Eat for an after-supper dessert, or simply a light snack when your sweet pumpkin tooth is calling.