Pumpkin Pie Custards

0 Heat the coconut milk until it’s starting to simmer (either via stovetop or 30 seconds in the microwave). Pour the hot milk into a blender or food processor and sprinkle in the gelatin. Blend for 2 minutes so that the gelatin is evenly incorporated.
1 Add the pumpkin puree, honey, vanilla, cinnamon, nutmeg, allspice, and salt. Puree until smooth.
2 Pour into 4 glass jars and refrigerate to set for 4 hours or overnight.
3 To make the whipped coconut cream: Combine the coconut milk solid, honey, and vanilla in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
4 Top this puddings with a healthy dollop of Coconut Whipped Cream and a sprinkle of fresh grated nutmeg.
5 Store refrigerated until ready to serve.
6 Whipped Cream Tips
7 Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
8 The whipped cream keeps really well as a leftover, so feel free to make in advance!