Pumpkin Pie Pudding


As I opened the back gate to let the dogs out this morning, the weather was cool & breezy and had me excited for the new season. I'm not necessarily a "give me pumpkin everything" kind of girl, but I do love me some pumpkin soup and pumpkin bread, so I thought we would give this a go.



This weekend I will also be making bone broth and share my recipe on how I make it with you. Hopefully Jim will give me a hand videoing :)





Ingredients:


1.5 cup full fat coconut milk

2 tsp grass-fed gelatin

1/2 cup pumpkin puree

1/4 tsp vanilla powder

2 Tbsp maple syrup

1/4 tsp cinnamon

1 tsp ground ginger

1 shake ground cloves


Directions:


1. Add the coconut milk to a sauce pan and bring it to medium-low heat

2. Whisk in the pumpkin, vanilla, ground cloves, cinnamon, ginger and maple syrup

3. Once the liquid is warm add in the gelatin and quickly whisk it to make sure it doesn't clump

4. Pour the mixture into a glass bowl and store in the fridge for 3-24 hours

5. Serve in mini pudding dishes and dust with cinnamon




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