Somer of Vedged Out has shown me ways to use Pomonas Universal Pectin that I wouldn’t have thought about, such as using it in vegan cheeze. After trying out a few of her ideas, I headed over to Pomonas website and went through their recipes. A Jelled Milk Pudding caught my eye. It was very simple, just milk and pectin. I played with it and came up with a pudding that will have you swearing it is Pumpkin Pie in a bowl. It is so thick you can unmold it and with patience could be poured into silicone ice cube molds as well.
Grain free, gluten free, dairy free and no processed sugar and it doesn’t taste like you are missing out at all. I could make pudding like this every day!
Pumpkin Pie Pudding
- 2 cups unsweetened almond milk
- 1½ cups pumpkin puree or 15 ounce can Pumpkin
- ½ cup pure maple syrup
- 1 Tbsp pumpkin pie spice (this is spicy, cut to 1 to 2 tsp for milder)
- 1/8 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 Tbsp Pomonas Universal Pectin
Add the milk through sea salt to a medium saucepan. Taste for sweetness, you may want a little more. Heat over medium-high till it just starts a low boil, whisking often. Take off the heat and transfer carefully to a high-speed blender (such as a Vitamix), add the vanilla pectin. Process on medium for a minute, then turn to high for 10 seconds. Immediately ladle into dessert bowls or ramekins. Chill in the refrigerator for a couple of hours before serving.
Makes 4 larger dessert bowls or 5 to 6 ramekins.
The pectin sets up fast, so immediately fill your blender with hot water to soak. In this recipe you only need the pectin powder, you do not need the calcium packet. I store my pectin in a small mason jar, you should have leftovers of the powder, it stores well.