Keto Pumpkin Pudding
This keto pumpkin pudding requires no cooking, is dairy free, and Paleo-friendly! It’s made with some coconut cream, pumpkin puree, erythritol, and some fall spices.
I love pumpkin! Or I should say I am falling more in love with pumpkin as an adult. I wouldn’t touch the stuff as a child.
I created a recipe I call a no bake pumpkin pudding.
It’s not truly a pudding because I took the easy route, used coconut cream and pumpkin puree, and didn’t have to cook it.
Basically, it is a really easy pumpkin pudding to make and then snack on!
Healthy Pumpkin Pudding Ingredients
You only need a few ingredients to make this healthy pumpkin pudding. Always use a good quality canned coconut milk that is high in fat, then refrigerate the coconut to separate the cream.
- canned coconut cream
- canned pumpkin puree
- powdered erythritol (or maple syrup for Paleo)
- ground cinnamon
- ground nutmeg
- ground ginger
- sea salt
- vanilla extract
How to Make Keto Pumpkin Pudding
Begin by making the pudding part first.
In a small bowl, mix together all of the ingredients for the pumpkin pudding. Pour into your desired serving glass. I used a stemless champagne glass.
Next, make the whipped topping.
In a small bowl, whisk together all of the whipped cream toppings. Pour over the dairy free pumpkin pudding.
Refrigerate for 30 minutes or more to help the coconut cream set better.
How to Store No Bake Pumpkin Pudding
This chilled pudding requires no cooking. Which makes it very easy to whip together. Always keep it stored in the refrigerator because the pudding will become too runny at room temperature.
Paleo Pumpkin Pudding
You can make this into a Paleo pumpkin pudding by using a sweetener like maple syrup or raw honey, etc.
Maple syrup is what I originally used when creating this recipe. It gives the pudding an amazing fall taste.
Pumpkin Pudding with Coconut Milk
For this pudding recipe, I suggest only using the cream from the coconut milk. Take a can of good quality coconut milk, refrigerate it for a day.
Open it, and the coconut cream should be separated. The coconut cream is thick and luscious. It makes a thick, creamy dairy free pudding.
Do not make this recipe using only coconut milk. It will be too runny. It will be more of a drink, instead of a pudding.
More Fall Snacks
- Pecan Pie Larabars
- Pumpkin Protein Balls
- Gluten-Free Maple Pecan Muffins
- Mini Crustless Pumpkin Pies
- Pumpkin Meringue Cookies
- Oat Flour Pumpkin Muffins
Keto Pumpkin Pudding Recipe
You can find the recipe as a guest post on my friend, Mellissa’s site, I Breathe I am Hungry. Her site focuses on keto, gluten free goodies from snacks to meals.
For the pudding:
- 1/2 cup canned coconut cream
- 1/4 cup canned pumpkin
- 1 tbsp powdered erythritol (or maple syrup for Paleo)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp sea salt
For the whipped topping:
- 1 tbsp coconut cream
- 1/2 tsp powdered erithytol (or maple syrup for Paleo)
- 1/8 tsp vanilla extract
- First make the pudding. In a small bowl, mix together all of the ingredients for the pumpkin pudding. Pour into your desired serving glass. I used a stemless champagne glass.
- Then make the whipped topping. In a small bowl, whisk together all of the whipped cream toppings. Pour over the first layer. Refrigerate for 30 minutes or more to help the coconut cream set better.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.