Pumpkin Pie Coconut Milk Pudding Recipe

I’ve gotta tell you, this Pumpkin Pie Coconut Milk Pudding Recipe has quickly become one of my go-to desserts, especially when I crave that classic pumpkin pie flavor but want something a bit lighter and more refreshing. It’s creamy, smooth, and packed with cozy fall spices, yet it’s dairy-free and pretty friendly to various dietary needs like Keto and Paleo, which makes it a win in my book. When I first tried this pudding, I was amazed at how the coconut milk gives it this rich texture that feels indulgent but isn’t heavy.

Whether you’re looking to impress guests during the holidays or just treat yourself after dinner, this Pumpkin Pie Coconut Milk Pudding Recipe works beautifully as a quick, no-bake dessert that’s ready in almost no time. Plus, I love how versatile it is, so you can tweak it with your favorite sweeteners or spices without losing that iconic pumpkin pie kick. I’ve shared this with my family, and honestly, they go crazy for it every time!

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Ingredients You’ll Need

Each ingredient plays a starring role in making this pudding taste just like pumpkin pie, but with a tropical twist thanks to coconut milk. Here’s what I always keep on hand to whip this up anytime the craving strikes.

• Full-fat coconut milk (chilled): The creaminess comes from the chilled, thick coconut milk — don’t rush this step, it’s the secret to the perfect texture.
• Pumpkin puree: Use pure pumpkin, not pie filling, for that authentic pumpkin flavor without extra sweetness.
• Vanilla extract: Adds warm depth and enhances all those pumpkin spices.
• Liquid stevia or maple syrup: I like stevia for a Keto-friendly option, but maple syrup works beautifully if you prefer natural sweetness.
• Pumpkin pie spice seasoning: This spice blend brings in the essential pumpkin pie flavors—cinnamon, nutmeg, cloves, and ginger all in one jar.
• Cinnamon: A little extra cinnamon for topping is my favorite finishing touch for extra aroma and flavor.

Variations

I love to play around with this Pumpkin Pie Coconut Milk Pudding Recipe — it’s super forgiving, so you can easily tailor it to what you love or what you have in the pantry. Don’t be shy to experiment!

• Sweetener swap: When I want something more natural, I swap out stevia for 2 tablespoons of pure maple syrup, which adds a lovely depth of flavor.
• Spiced up: I’ve tried adding a pinch of ground cloves or allspice for a more complex pumpkin pie flavor — it’s a game changer for spice lovers.
• Creamier texture: For extra lusciousness, try folding in some coconut whipped cream on top or even mixed gently in.
• Nutty twist: If you want a bit of crunch, toasted pecans or walnuts sprinkled on top give it a nice contrast and added texture.

How to Make Pumpkin Pie Coconut Milk Pudding Recipe

Step 1: Chill Your Coconut Milk Thoroughly

Start by popping two cans of full-fat coconut milk in the fridge for at least a few hours — I usually do this overnight. This chilling step lets the thick coconut cream separate and harden at the top, which is exactly what you want to scoop out later. Trust me, skipping this will make the pudding runnier, so don’t rush it!

Step 2: Scoop and Whip the Cream with Pumpkin

Once your coconut milk is chilled and thickened, carefully open the cans and scoop out just the hardened cream, leaving behind the watery liquid below. Transfer that thick cream to a mixing bowl, then add your pumpkin puree. Use a handheld mixer or a stand mixer on medium speed to whip them together until smooth and creamy — about 2-3 minutes. This whipping step is key to getting an airy, luscious texture.

Step 3: Blend in Spices, Sweetener, and Vanilla

Next, sprinkle in your pumpkin pie spice, cinnamon, vanilla extract, and your choice of sweetener — whether that’s liquid stevia drops or maple syrup. Add them slowly while continuing to whip, so everything gets evenly distributed and your pudding is perfectly spiced. I like to taste-test here to make sure the sweetness and spice levels hit my comfort zone.

Step 4: Chill to Set and Enhance Flavors

Transfer your pudding mixture to the fridge for at least 30 minutes, ideally up to an hour. This chilling time lets it firm up a bit and allows those pumpkin pie spices to meld beautifully with the coconut cream. If you can wait, your patience will be rewarded with that classic pudding texture.

Step 5: Serve with a Creamy Topping and a Dash of Cinnamon

When it’s finally time to eat, spoon out your pudding into bowls or glasses, then top with a teaspoon of cold coconut milk or some coconut whipped cream for extra creaminess. Don’t forget a sprinkle of cinnamon on top — it adds a perfect aromatic finish that makes each bite even more special.

How to Serve Pumpkin Pie Coconut Milk Pudding Recipe

Garnishes

I often top this pudding with a dollop of coconut whipped cream because it complements the coconut milk base beautifully without overpowering the pumpkin flavor. A quick sprinkle of cinnamon or nutmeg on top adds a lovely warming aroma and makes it visually inviting. When feeling fancy, toasted pumpkin seeds or chopped pecans add a welcome crunch and nuttiness.

Side Dishes

This pudding shines on its own but pairs wonderfully with other fall treats like spiced nuts, ginger snaps, or even a warm cup of chai tea. For a fuller dessert spread during the holidays, I serve it alongside gluten-free apple crisp or roasted cinnamon carrots for a cozy vibe.

Creative Ways to Present

For special occasions, I love layering this pudding in clear glass cups with crushed gingersnap cookies or gluten-free graham crackers for some crunch. Serving it in mini mason jars with ribbons tied around them makes for an adorable, gift-worthy presentation that guests always ask about!

Make Ahead and Storage

Storing Leftovers

I store leftover pudding in an airtight container in the fridge, where it keeps beautifully for up to a week. I usually give it a quick stir before serving to re-fluff it, since it sometimes tightens up a bit as it chills. This makes it super convenient for weekend snacks or unexpected guests.

Freezing

I’ve experimented freezing this pudding, but because of the coconut milk base, the texture changes slightly and can get grainy when thawed. I personally recommend enjoying it fresh or refrigerated. If you do freeze it, thaw overnight in the fridge for best results and stir well before serving.

Reheating

This pudding is best served cold, so I don’t typically reheat it. But if you want a warmer dessert, you can let it sit at room temperature for 10-15 minutes or add a splash of warmed coconut milk and stir gently to loosen it up. Just remember it won’t be as firm as when chilled.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Pie Coconut Milk Pudding Recipe brings the classic fall favorite into a fresh, easy-to-make form that doesn’t skimp on flavor or texture. It’s one of those recipes that’s quick enough for a weeknight treat but special enough to make for the holidays or guests. If you’re like me, you’ll appreciate how it satisfies that pumpkin pie craving without the fuss of baking, crust-making, or dealing with heavy cream. I truly hope you give it a try and make it your own — you might just find your new favorite pumpkin dessert!

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