Paleo Pumpkin Pudding Cups

I started celebrating Thanksgiving about 21 days early this year, with a turkey dinner for two and a side of these Grapefruit and Thyme Glazed Root Vegetables. A week later I was making sautéed sweet potatoes with cinnamon and pecans, and a few days after that we were eating paleo "stuffing" for dinner. A week later I was munching on Brussels Sprout (and bacon and apple) salad with Cranberry Vinaigrette

One of my first thoughts on that first night of Thanksgiving (that night I made the turkey dinner) was Man, I shouldn't go too crazy--don't want to get sick of Thanksgiving before it gets here. Now, 15 days deep, I know that I was wrong: you don't get sick of Thanksgiving. You just ask for dessert.

The oldest accounts of Thanksgiving speak of the "days of Thanksgiving," and since the holiday is all about celebrating your roots and the harvest, it's only natural to carry the tradition--not that I need to validate my month long Thanksgiving. In fact, there are plenty of holes to fill on our menu! It was just pointed out to me that we haven't had gravy yet this month, so Thanksgiving isn't complete, and no one has to tell me I need to make cranberry sauce before the week is over (the cranberries in the freeze are a reminder enough). But there in lies the joy of making Thanksgiving a month long celebration: I don't have to choose only one cranberry sauce recipe. I can try a new one every week. 

And dessert?? You don't have to choose! I'll have one of these Pumpkin Pudding Cups todays, and pecan pie on the big day. (Since these pudding cups are low in sugar and high in joint-healthy collagen, antimicrobial cinnamon, and vitamin-A rich pumpkin, my body's not complaining, either). Come on, you know you want to dive in before Thursday! 

Paleo Pumpkin Pudding Cups

3/4 cups coconut milk

1 cup pumpkin

2 tablespoons honey

1 tablespoon gelatin (I recommend this brand)

1 cup boiling water

2 teaspoons ground cinnamon

1/2 teaspoon ground all spice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

pinch salt

1/4 teaspoon vanilla 

 

1. Bring water to a boil. 

2. Place the gelatin powder in a bowl and pour the hot water over it, stirring until the gelatin is completely dissolved.

3. In a blender, combine the gelatin mixture, pumpkin, coconut milk, spices, salt and vanilla and puree until smooth. 

4. Pour the mixture into 6 four-ounce ramekins. Cover with saran wrap and place in the fridge for at least 4 hours, or until set. 

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