Pumpkin Pie Coconut Milk Pudding Recipe

If you’re anything like me, the idea of a luscious, creamy dessert that tastes just like pumpkin pie but without the fuss of baking is an absolute dream come true. That’s exactly what this Pumpkin Pie Coconut Milk Pudding Recipe delivers! It’s silky, naturally sweetened, and infused with all those classic pumpkin pie spices you crave during fall — but works beautifully any time you want a comforting treat without turning on the oven.

What I adore about this recipe is how simple yet indulgent it feels. Whether you’re hosting a holiday gathering or need a wholesome snack that fits with Paleo or Keto lifestyles, you’ll find that this pudding is a total win. Plus, the coconut milk gives it that rich mouthfeel that makes every bite feel like a celebration of cozy autumn flavors.

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Ingredients You’ll Need

Each ingredient here plays a special role — from creamy coconut milk creating pudding’s smooth texture to pumpkin puree bringing earthy sweetness and spiced warmth. Here are some tips to help you pick the best ingredients!

• Full Fat Coconut Milk: Use well-chilled cans to scoop out the thick cream layer for that perfect pudding texture.
• Pumpkin Puree: Go for pure pumpkin, not pie filling, to control sweetness and spices yourself.
• Vanilla Extract: Adds a lovely depth and balances spice with its aromatic notes.
• Liquid Stevia or Maple Syrup: Stevia keeps it Keto-friendly, but maple syrup works beautifully if you’re not limiting carbs.
• Pumpkin Pie Spice Seasoning: A must-have for that signature blend of cinnamon, nutmeg, and cloves.
• Cinnamon: Enhances warmth and adds a subtle spicy kick.

Variations

I love how easy it is to tweak the Pumpkin Pie Coconut Milk Pudding Recipe to fit your mood or diet. Here are a few variations I’ve tried (and loved!) over the years that you might want to explore too.

• Sweetener Swap: I once swapped out stevia for honey, and it added a lovely floral sweetness – just adjust quantity to your taste.
• Spice Mix: Sometimes I add a pinch of ground ginger or cardamom to give the pudding an exotic twist.
• Nut Butter Addition: Adding a tablespoon of almond or cashew butter makes it extra creamy and adds a nutty flavor that my family adores.
• Vegan Whipped Cream: Top it with coconut whipped cream for even more indulgence — it feels like a pumpkin pie à la mode without baking anything.

How to Make Pumpkin Pie Coconut Milk Pudding Recipe

Step 1: Chill and Scoop the Coconut Cream

Start by placing your two cans of full-fat coconut milk in the fridge for several hours or overnight until they’re completely chilled and the cream has separated and solidified at the top. When you’re ready, gently open the cans (without shaking!) and scoop out the thick cream into a mixing bowl — this is the magic that makes the pudding creamy and rich, so don’t skip this step!

Step 2: Whip Together Pumpkin and Coconut Cream

Next, add your canned pumpkin puree to the coconut cream and whip together using a handheld mixer or stand mixer on medium speed. This helps achieve a fluffy texture that’s both light and indulgent. I always use the mixer here because it smooths out the pumpkin and blends everything nicely — plus, it’s faster than stirring by hand.

Step 3: Add Flavors and Sweeten

Slowly mix in your pumpkin pie spice, cinnamon, vanilla extract, and sweetener of choice (liquid stevia or maple syrup). Taste as you go — I like to start with less and add more if needed. It’s easier to control sweetness this way. If you’re watching carbs, I swear by liquid stevia; but if you want a natural sweet maple flavor, the syrup can’t be beat.

Step 4: Chill and Serve

After everything is mixed, pop your pudding into the fridge to chill for at least 30 minutes. This resting time lets the flavors meld and deepens the texture. When you’re ready to serve, I love topping mine with a little extra cold coconut milk or coconut whipped cream and a sprinkle of cinnamon for that perfect finishing touch.

How to Serve Pumpkin Pie Coconut Milk Pudding Recipe

Garnishes

I love the simplicity of topping this pudding with a dollop of homemade coconut whipped cream and a light dusting of cinnamon or nutmeg. Sometimes I throw on a few chopped toasted pecans or a sprinkle of toasted coconut flakes for extra texture and a little crunch — it really ups the cozy factor.

Side Dishes

This pudding is wonderful as a dessert after a hearty meal. I often serve it alongside a crisp green salad or roasted veggies to balance the richness. It also pairs nicely with warm spiced drinks like chai tea or a cinnamon latte for a true autumn vibe.

Creative Ways to Present

For special occasions, I like to serve the pudding in cute glass jars or mini mason jars layered with toasted granola or sliced fresh fruit. It makes each portion feel like a fancy treat and is perfect for entertaining without extra hassle.

Make Ahead and Storage

Storing Leftovers

I store any leftover pudding tightly covered in an airtight container in the fridge. It usually lasts up to a week, and I find the flavors actually get better as they marry together. Just give it a quick stir before serving again to refresh the silky texture.

Freezing

Freezing this pudding isn’t my first choice because the texture changes slightly when thawed, becoming a bit grainier. But if you must freeze, do so in small portions and thaw overnight in the fridge. It’s still tasty but best enjoyed fresh if you can.

Reheating

Since this pudding is best served cold, I usually don’t reheat it. If you prefer it warmer, I recommend letting it sit at room temperature for 15 minutes or gently warming in short bursts in the microwave — just watch it carefully to avoid breaking the creamy texture.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Pie Coconut Milk Pudding Recipe comes together with so little effort but creates such a memorable flavor and texture. It’s my go-to when I want that pumpkin pie comfort without the hassle of baking — plus, it feels nourishing and fits so many dietary needs. I really encourage you to give this one a try; whether you’re entertaining or just craving a cozy dessert, it’s sure to become a new favorite in your recipe arsenal.

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