Keto Pumpkin Pie Pudding Recipe

DIRECTIONS

1. In a small bowl, combine ¼ cup almond milk with gelatin and set aside.
2. In a small saucepan over medium heat, warm the remaining almond milk, pumpkin, 1 tablespoon confectioner’s erythritol, pumpkin pie spice, and stevia stirring regularly, until steaming but not boiling. Remove from heat and whisk in the gelatin mixture for at least 1 minute to fully dissolve the gelatin. Pour into a flat bottom bowl and refrigerate for 1 ½ hours until the edges are setting but the middle is still loose.
3. In a medium chilled bowl, whip cold cream, vanilla extract and remaining erythritol to soft peaks with an electric mixer. Measure 3 tablespoons whipped cream into a small bowl, cover and refrigerate for garnish. Pour the pumpkin mixture into the medium bowl of whipped cream, whipping until well incorporated. Evenly divide between three dessert bowls, about 1/2 cup each, and refrigerate until fully set, about 30 minutes. 
4. Garnish each bowl of pudding with 1 tablespoon whipped cream and a dusting of pumpkin pie spice. This is best consumed on the day it is made, but it can be kept in the refrigerator for up to 3 days. One serving is one bowl (1/2 cup pudding topped with one tablespoon whipped cream).