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Pumpkin Pie Pudding

A creamy and delectable pumpkin pie pudding that not only taste identical to a pumpkin pie but it’s also gluten free, dairy free, Paleo and Keto compliant.

  • Total Time: 8 minutes
  • Yield: 3 cups 1x


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


  1. Place 2 cans of coconut milk in the refrigerator until hardened. This will allow the thick milk to separate and stay at the top once chilled.
  2. Remove chilled cans and scoop out the thickest part of the hardened coconut milk and transfer to a mixing bowl.
  3. Add pumpkin puree to the mixing bowl with the hardened coconut milk. Whip together on medium speed with hand held mixer or Kitchen Aid mixer.
  4. Slowly add in your spices, vanilla extract and stevia drops. (If you are not doing Keto, you can sub 2 tbsp of pure maple syrup for the drops.
  5. Place mixture in the fridge until cooled. 30 minutes to 1 hour.
  6. Top your pudding mixture with 1 tsp of cold coconut milk or coconut whipped cream and cinnamon!
  7. This will usually last up to a week in the fridge.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Category: Dessert