I love the idea of finishing a meal guilt-free with a low carb and low glycemic dessert.
Creamy and delicious, pumpkin anything gets my attention. This low carb pumpkin pie pudding is not only festive in the fall, but it’s also gluten-free.
You can thank me once you’ve tried it out because it will become your new favorite not-so-guilty pleasure.
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 30 Minutes |
| Servings |
People
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Ingredients
Pumpkin Pie Pudding
- 1/2 Cup Canned Coconut Cream
- 1/4 Cup Canned Pumpkin Or fresh is you prefer
- 1 Tbsp Maple Syrup
- 1/2 Tsp cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp ground ginger
- 1 Pinch salt
Whipped Topping
- 1 -2 Tbsp Coconut Cream
- 1/2 Tsp Maple Syrup
- 1/8 Tsp vanilla extract
Ingredients
Pumpkin Pie Pudding
Whipped Topping
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Instructions
Pumpkin Pie Pudding
- Combine coconut cream, pumpkin, maple syrup, cinnamon, nutmeg, ginger, and salt in a large bowl.
- Mix all ingrediants until you've reached a desired consistency (approximatley 5 minutes).
- Spoon pudding into individual serving dishes, either bowls or stemless wine glasses. Whatever you prefer.
Whipped Topping
- Combine coconut cream, maple syrup, and vanilla extract in a small bowl.
- Whip ingredients with a whisk until it reaches a fluffy consistency (approximately 5 - 10 minutes).
- Refridgerate whipped topping for 30 minutes.
- Add a large dollop of whipped topping to each of the puddings, spinkle with extra cinnamon if desired.
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Nutrition Facts
Low Carb Pumpkin Pie Pudding
Amount Per Serving
Calories 86
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 15mg
1%
Potassium 97mg
3%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 5g
Protein 1g
2%
Vitamin A
48%
Vitamin C
2%
Calcium
1%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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