Instant GAPS Pumpkin Pudding

gaps pumpkin pudding paleo

If necessity is the mother of invention, then instant-gratification is the father of creativity. Today I enlisted the offspring of both nouns as well some pantry staples for a quick and nourishing dessert.


Limited diets like SCD and GAPS exclude nearly all processed and pre-packaged sweet treats. As a result, dessert usually requires planning ahead for time and ingredients. Fortunately, this GAPS pumpkin pudding requires no special grocery trip and comes together in minutes. The best part? It contains no sugar, grains, eggs, nuts or dairy.

instant gaps pumpkin pudding paleo

For me, creamy requires crunchy. I topped my pudding with leftover Allergen Free Crumble Topping. Yes, cooking the crumble topping separate from the fruit filling is unorthodox, but it prevents the topping from meeting a soggy demise. Store extra topping in an airtight container, and it will stay crisp for a couple days.

In Breaking the Vicious Cycle, Elaine Gottshall stamps a big “Illegal” label on canned pumpkin because undisclosed starches and/or sugars are added during processing. But thanks to the folks at Farmer’s Market Foods, however, we now have an option for a BPA free, SCD and GAPS legal canned pumpkin!

Instant Pumpkin Pudding


  • 1/4 cup pumpkin puree or canned pumpkin (this one doesn't have any undisclosed ingredients or mystery squashes added... unlike many canned pumpkins!)
  • 1 Tbs. apple butter
  • 2 tsp. creamed coconut or coconut butter, at room temperature
  • 1 Tbs. raw honey or maple syrup
  • Cinnamon, to taste
  • Raisins, optional


  1. Stir everything together and enjoy!
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  1. Melita Bevington says


    I just found your blog!!! You are quite an amazing young woman! What’s really amazing is Ms. Terah mentioned this blog to me yesterday. (We were taking two adults from her school to purchase and then celebrate their first pair of CDA pointe shoes.) Did I find a spare moment to look it up? No. Later that evening, I saw your gorgeous mother. Yet, still no time to grab my laptop and search out your blog. You see, I’m in the midst of canning season. That, with homeschooling and the start of the dance season makes for some madcap days. Well, today, when searching for pumpkin recipes, lo, and behold, what should my search yield but your blog!

    Love this post on pumpkin, as my garden is getting ready to offer up a huge bounty of pumpkin, which I intend to can! God willing, we should have over two dozen quarts of pumpkins to bake, puree and can. If so, you can bet I’ll using this recipe! But more importantly, I love reading about your journey back to health. Stay well, Lauren!

    • says

      Melita!! I’m so excited to hear from you! Thank you for your sweet comment, and I am happy you found my blog. I’m going to go email you and give you more of an update!

  2. says

    WOW, this looks amazing!! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from

  3. Karen says

    I was wondering since you have researched about almond meal flour not being the best, can you usually substitute coconut flour when a recipe calls for almond meal or flour?

  4. says

    I just made this, minus the topping, and it was divine! We are getting over a stomach virus at our house so I’m looking for things that will be gentle on the tummy and nourishing. This fit the bill perfectly. I heated it in a small pan to melt the coconut butter, and used applesauce instead of apple butter since that was what I had. Thanks for the recipe!

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