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.
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
15Minutes 30Minutes
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
15Minutes 30Minutes
Ingredients
Pumpkin Pie Pudding
Whipped Topping
Instructions
Pumpkin Pie Pudding
  1. Combine coconut cream, pumpkin, maple syrup, cinnamon, nutmeg, ginger, and salt in a large bowl.
  2. Mix all ingrediants until you’ve reached a desired consistency (approximatley 5 minutes).
  3. Spoon pudding into individual serving dishes, either bowls or stemless wine glasses. Whatever you prefer.
Whipped Topping
  1. Combine coconut cream, maple syrup, and vanilla extract in a small bowl.
  2. Whip ingredients with a whisk until it reaches a fluffy consistency (approximately 5 – 10 minutes).
  3. Refridgerate whipped topping for 30 minutes.
  4. Add a large dollop of whipped topping to each of the puddings, spinkle with extra cinnamon if desired.
(Visited 616 times, 38 visits today)