gluten free vegan pumpkin pie pudding
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 6
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup cane sugar
- 3 tablespoons cornstarch or tapioca starch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1 1/2 cups So Delicious full-fat culinary coconut milk, stirred*
- 1/2 cup So Delicious unsweetened coconut or almond milk
- 3/4 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- gluten free vegan mini gingersnaps
- 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream
- To make pumpkin pudding, whisk together brown sugar, sugar, cornstarch, cinnamon, ginger, nutmeg and salt in medium saucepan.
- Whisk in full-fat coconut milk, remaining 1/2 cup coconut milk and pumpkin puree. Place over medium heat.
- While stirring constantly, cook pudding until bubbly and thick (about 5 minutes).
- Remove from heat and stir in vanilla. Strain pudding through fine mesh sieve to remove any lumps.
- Pour pudding into bowl and cover with plastic wrap. Refrigerate until pudding is completely chilled, 2-3 hours.
- While pudding chills, bake mini gingersnap cookies according to recipe.
- Place 20-25 cooled gingersnaps in plastic ziploc bag. Seal bag and crush cookies, using sturdy glass or rolling pin.
- Fill bottom of 6 serving dishes or ramekins with about 2-3 tablespoons crushed cookies. Top with chilled pumpkin pudding and Cocowhip.
- Serve immediately or chill until ready to serve.
*If you are unable to find So Delicious culinary coconut milk, simple use your favorite full-fat canned coconut milk.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/11/gluten-free-vegan-pumpkin-pie-pudding.html
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