Instant Pot Pumpkin Pudding (allergy-friendly!) | Traditional Cooking School

Ingredients

• 1/2 cup full fat coconut milk (raw milk is also fine if you tolerate dairy)
• 2 teaspoons sustainably-sourced gelatin (certified glyphosate-free)
• 3/4 cup pumpkin puree (or well-drained homemade pumpkin puree)
• 1/2 cup coconut sugar
• 1 organic or pastured egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon sea salt
• 1 cup pure water
• 3/4 cup coconut cream (at room temperature)
• 1 teaspoon ground ginger
• 1/16 teaspoon liquid stevia extract