Instant Pot Pumpkin Pudding (Allergy-Friendly!)

Make your holiday table beautiful with this simple, elegant dessert. It's dairy-free, gluten-free, grain-free, and low in sugar, so I say it counts as breakfast, too!

subheading: For the pumpkin pudding:

½ cup coconut milk (raw milk is also fine if you tolerate dairy)

2 teaspoons sustainably-sourced gelatin

¾ cup packed pumpkin (or well-drained homemade pumpkin puree)

½ cup coconut sugar

1 pastured egg

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon allspice

½ teaspoon sea salt

1 cup water

subheading: For the coconut-ginger glaze:

¾ cup coconut cream, at room temperature

1 teaspoon ground ginger

1/16 teaspoon stevia

Directions at traditionalcookingschool.com

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