I was playing with some left over ingredients in my cupboard and decided I would try and make some sort of pumpkin pudding. You can over course adjust the sweetness and thickness of this fairly easy and you could probably also tweak this a little to make this a coconut pumpkin cream pie filling.
1 can, 14 oz coconut milk
1 cup milk (I used almond breeze)
half can, 8 oz pumpkin
1/4 cup buckwheat cereal
1/2 tsp gelatin
1 cup sugar
Combine the milk, coconut milk, and buckwheat cereal in a pot and bring to a boil. Reduce heat and simmer, periodically stirring, for about 10-15 minutes. Then add in you salt, sugar, and gelatin and bring back to a boil. Boil for a minute or so and reduce heat again, simmering for about 5 minutes. From here you can put this in your blender and smooth it out if you like, or leave it more like tapioca. Pour into containers and pop in the fridge. If you like pumpkin, you'll like this.