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Pumpkin Pie Coconut Milk Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 86 reviews
  • Author: Alvarez
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 3 servings (about 3 cups total)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This Pumpkin Pie Pudding is a creamy, dairy-free dessert that captures all the comforting flavors of a traditional pumpkin pie without the crust. Made with chilled coconut milk and pumpkin puree, subtly sweetened with stevia or maple syrup, and spiced with classic pumpkin pie seasoning, it’s perfect for those seeking a gluten-free, paleo, and keto-friendly treat that’s quick to prepare and deliciously satisfying.

Ingredients

Scale

Main Ingredients

  • 2 cans full fat coconut milk, chilled
  • 1 (14 oz) can pumpkin puree
  • 1 tsp vanilla extract
  • 17 drops liquid stevia (or substitute 2 tbsp pure maple syrup for non-keto)
  • 1 1/2 tsp pumpkin pie spice seasoning
  • 1/2 tsp ground cinnamon

Instructions

  1. Chill the Coconut Milk: Place 2 cans of full fat coconut milk in the refrigerator until the contents harden and separate, which helps the thick cream rise to the top for scooping.
  2. Separate the Cream: Remove the chilled cans and carefully scoop out the thickened coconut cream, transferring it to a medium mixing bowl, leaving the watery portion in the cans.
  3. Combine with Pumpkin Puree: Add the entire can of pumpkin puree to the mixing bowl with the coconut cream. Using a handheld mixer or stand mixer, whip on medium speed until smooth and fully combined.
  4. Add Flavorings and Sweetener: Gradually mix in pumpkin pie spice, ground cinnamon, vanilla extract, and 17 drops of liquid stevia (or 2 tablespoons maple syrup if not keto). Continue to whip briefly to incorporate all ingredients evenly.
  5. Chill the Pudding: Transfer the pudding mixture to the refrigerator and let it cool for 30 minutes to 1 hour to thicken and develop flavors.
  6. Serve and Garnish: Before serving, top each portion with 1 teaspoon of cold coconut milk or coconut whipped cream and an extra sprinkle of cinnamon for garnish.
  7. Storage: Store the pudding in airtight containers in the refrigerator where it will keep fresh for up to one week.

Notes

  • This pumpkin pie pudding tastes remarkably like traditional pumpkin pie but is gluten free, dairy free, paleo, and keto compliant.
  • Using chilled full fat coconut milk is key to achieving a creamy texture similar to whipped cream.
  • You can adjust sweetness by using either stevia for keto-friendly or maple syrup for a natural, non-keto option.
  • Make sure to chill the pudding well before serving for the best texture and flavor.
  • This recipe yields approximately 3 servings of 3 cups total pudding.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 40mg
  • Fat: 19g
  • Saturated Fat: 16g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://mycopyrecipe.com/pumpkin-pie-coconut-milk-pudding-recipe/