Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Meg Falciani

Ingredients

1 can coconut milk

3/4 cup sugar

1/2 tsp xanthan gum

1 cup pumpkin puree (see comments)

2 tsp cinnamon

1 tsp clove

Directions

In large saucepan, bring coconut milk and sugar to boil over med high heat. Lower heat to bare simmer, and whisk in xanthan gum. Add pumpkin puree and spices, and whisk over low heat until thickened.

Spoon into serving dishes, and let cool to room temperature. Makes four generous servings or six “normal” helpings. (If you don’t eat it all directly from the pot first!)

Notes

If you’re using fresh pumpkin, drain about 1 1/2 c. on paper towels in a colander, until it’s fairly ‘dry’. If using canned pumpkin, you can use straight out of the can. You just want the puree to be fairly dry so it’ll set up.

If you prefer, sub 1 Tbsp pumpkin pie spice for cinnamon/cloves.

Check coconut milk brand to be sure it’s safe for your allergen set. Do likewise for pumpkin if using canned.

Substitutions

You probably could sub pumpkin pie filling for pumpkin + spices, but I haven’t tried it with this.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.