Low Carb Pumpkin Pie Pudding
A guilt-free dessert that you can be proud to share with your dinner guests? Where do we sign up! Whether it’s Thanksgiving or just a fall family dinner, this low carb pumpkin pie pudding is a delicious end to any meal.
Course
Dessert
Cuisine
Low Carb
Servings
Prep Time
4
People
5
Minutes
Cook Time
Passive Time
15
Minutes
30
Minutes
Servings
Prep Time
4
People
5
Minutes
Cook Time
Passive Time
15
Minutes
30
Minutes
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
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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