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+ servings

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.
Prep Time5 minutes
Cook Time3 minutes
Course: Dessert
Servings: 3 cups
Author: Ashley McCrary


  • 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


  • 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.
  • Remove chilled cans and scoop out the thickest part of the hardened coconut milk and transfer to a mixing bowl.
  • 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.
  • 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.
  • Place mixture in the fridge until cooled. 30 minutes to 1 hour.
  • Top your pudding mixture with 1 tsp of cold coconut milk or coconut whipped cream and cinnamon!
  • This will usually last up to a week in the fridge.