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Pumpkin Pudding Recipe for

Pumpkin Pie Pudding – Low Carb and Gluten Free

  • Yield: 1 serving 1x


An easy low carb and Paleo Pumpkin Pudding Recipe that uses coconut cream as it’s base. A guest post from Ditch the Wheat.



For the pudding:

  • 1/2 cup canned coconut cream
  • 1/4 cup canned pumpkin
  • 1 tbsp maple syrup (or 1/4 tsp powdered stevia or 6 to 9 drops)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp sea salt

For the whipped topping:

  • 1 tbsp coconut cream
  • 1/2 tsp maple syrup (A pinch of powdered stevia or 12 drops)
  • 1/8 tsp vanilla extract


For the pudding:

  1. In a small bowl mix all the ingredients together for the pumpkin pudding. Pour into your desired serving glass. I used a stemless champagne glass.

For the whipped topping:

  1. In a small bowl whisk together all of the whipped cream toppings. Pour over the first layer. Refrigerate for 30 minutes or more to help the coconut cream set better.


Approximate nutrition info per serving: 285 calories, 24g fat, 6g net carbs, 2g protein.

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