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Pumpkin Pie Coconut Milk Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 138 reviews
  • Author: Nora
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 3 servings (each about 1 cup)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This creamy and delectable Pumpkin Pie Pudding is a wholesome, dairy-free dessert that tastes just like traditional pumpkin pie. Made with full-fat coconut milk and pumpkin puree, it’s naturally gluten-free, dairy-free, Paleo, and Keto compliant. Lightly sweetened with liquid stevia or pure maple syrup, this pudding offers the warm flavors of pumpkin pie spice in a smooth, satisfying treat perfect for fall or anytime you crave a comforting dessert.

Ingredients

Scale

Primary Ingredients

  • 2 cans full-fat coconut milk (chilled)
  • 1 can (14 oz) pumpkin puree
  • 1 tsp vanilla extract
  • 17 drops liquid stevia (or 2 tbsp pure maple syrup if not following keto)
  • 1 1/2 tsp pumpkin pie spice seasoning
  • 1/2 tsp cinnamon

Instructions

  1. Chill the Coconut Milk: Place 2 cans of full-fat coconut milk in the refrigerator for several hours or overnight until the milk has hardened. This chilling step allows the thicker coconut cream to separate and solidify at the top.
  2. Scoop Out Thickened Coconut Cream: Remove the chilled cans from the fridge and carefully scoop out the thickened coconut cream that has solidified on top into a mixing bowl. Avoid including the watery part at the bottom for the best pudding consistency.
  3. Add Pumpkin Puree: Add the 14 oz can of pumpkin puree to the mixing bowl with the coconut cream. Begin to whip these ingredients together using a hand-held mixer or stand mixer on medium speed until smooth and creamy.
  4. Add Flavorings and Sweetener: While mixing, gradually add the pumpkin pie spice, cinnamon, vanilla extract, and liquid stevia drops. If not following a keto diet, substitute the stevia drops with 2 tablespoons of pure maple syrup. Continue whipping until all ingredients are well incorporated and the mixture is fluffy.
  5. Chill the Pudding: Transfer the whipped pudding mixture to a container or serving dishes and place in the refrigerator for 30 minutes to 1 hour to allow it to cool and set slightly.
  6. Serve and Garnish: When ready to serve, top each portion with 1 teaspoon of cold coconut milk or coconut whipped cream and a sprinkle of cinnamon for added flavor and visual appeal.
  7. Storage: Store any leftovers in the refrigerator where the pudding will keep fresh for up to one week.

Notes

  • This pudding is a great alternative to traditional pumpkin pie, offering identical flavors without the crust or baking involved.
  • It’s naturally gluten-free, dairy-free, Paleo, and Keto friendly depending on the sweetener choice.
  • Full-fat coconut milk is essential for the creamy texture; avoid using light or low-fat coconut milk as it will not set properly.
  • For a sweeter pudding, adjust sweetener quantity to taste.
  • Use pure pumpkin puree, not pumpkin pie filling, to ensure correct flavor balance.

Nutrition

  • Serving Size: 1 cup (approx. 230g)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 40mg
  • Fat: 24g
  • Saturated Fat: 21g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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