This light and fluffy pumpkin pudding recipe is made with pumpkin puree, coconut milk, maple syrup and warm spices. It’s the perfect dessert or appetizer for any fall gathering or Thanksgiving and takes just 5 minutes to make.
It’s the season for pumpkin EVERYTHING! I happen to have a real love for pudding, so of course I had to create this pumpkin pudding to share with all of you! I mean, does it get much better than pumpkin pie filling and pudding, rolled into one delicious treat?!
You can whip up this pumpkin pudding recipe in about 5 minutes, and it makes the perfect addition to a pumpkin carving party, Thanksgiving menu or just for when you want a taste of pumpkin pie without having to turn on the oven.
How Do You Make Pumpkin Pudding?
This pudding starts with pumpkin puree, full fat coconut milk, maple syrup, cinnamon, sea salt, nutmeg, ginger, and ground cloves, which are mixed together in a medium-sized pan. Heat over medium-low heat until the mixture is hot. Whisk in the gelatin ½ teaspoon at a time until fully dissolved. Pour the pudding into a bowl and let it set in the fridge for at least 5 hours, or overnight. Then, when you’re ready to enjoy, use a handheld or stand mixer (you can also use an immersion blender ) to whip the pudding on high until light and fluffy, approximately 2 minutes.
Tips For Making Pumpkin Pudding:
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has extra ingredients added to it, and you won’t get the same results.
- Your coconut milk should be the full fat variety for best results. You can also swap out the coconut milk for whole milk.
- If you happen to have pumpkin pie spice, you can use about 2 teaspoons of that instead of the cinnamon, nutmeg, ginger and cloves.
- This dip can be made up to one day before you plan to serve it. Store it covered in the refrigerator.
Serving Suggestions:
This pumpkin pudding is amazing as-is, but it also goes great with a variety of toppings and dippers. My favorite is topping it with my Salted Caramel Coconut Chips & some Coconut Whipped Cream on top! Some other options are:
- Graham cracker crumbs
- Cookie crumbles
- Gingersnaps
- Marshmallows
- Pretzels
- Apple slices
- Toasted nuts (pecans, walnuts or almonds)
- Grapes
I aimed to create a pumpkin pie pudding that was filled with ingredients that are actually good for you, was only lightly sweetened with maple syrup, and thickened with gut-healing gelatin, so that’s exactly what I did! This pudding is already a staple in my house, and it’s the perfect not-too-sweet treat that you can have for dessert, or even just a quick snack!
I serve this pudding every fall and people always ask me for the recipe. It tastes just like pumpkin pie except it’s not nearly as dense as what you’d find in an actual pie. You can even serve it inside a hollowed out pumpkin for a super fun presentation!
More Sweet Treats For Fall:
Pumpkin Chocolate Chip Cookies
I hope your family loves this pumpkin pudding recipe as much as mine does! Happy cooking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Pumpkin Pie Pudding
Equipment
- Stovetop
Ingredients
- 16 ounces pumpkin puree
- 1 14 ounce can full fat coconut milk
- 1/4 cup plus 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 5 teaspoons gelatin
Instructions
- Place all of the ingredients, besides the gelatin, into a medium sized pan. Heat over medium-low heat until the mixture is hot.
- Whisk in the gelatin ½ teaspoon at a time until fully dissolved. Pour the pudding into a bowl and let it set in the fridge for at least 5 hours, or overnight.
- Use a handheld or stand mixer (you can also use an immersion blender ) to whip the pudding on high until light and fluffy, approximately 2 minutes. Enjoy!
Pin It – Pumpkin Pie Pudding
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Wonder if you could spoon this into a baked pie shell for a super quick pumpkin cream pie?? Gotta try
I bet it would work perfectly! Love that idea!
Will chia seeds work for gelatin
Hi Joan, It could definitely work, but would completely change the texture (it’d be a chia seed pudding instead of a smooth pudding), and I’m not sure of the measurements, as I haven’t tried it myself. To keep the same texture, you could blend in white chia seeds (I wouldn’t use black, unless you’re okay with a grayish colored pudding), although again, I haven’t tried this, so I’m not sure of the amount that you’d need. If you do try it yourself, I’d love to hear how it turns out!
My kiddos are not coconut fans and can tolerate dairy fine. Do you think we could sub organic whole milk for the coconut milk?
Absolutely!
This was delish! I subbed organic sugar for the maple syrup and organic whole milk for the coconut milk and was very good! I also was too lazy to whip it after it set in fridge – but was super delish unwhipped. Probably even better to whip it but know that it’s good right out of the fridge. 🙂
So happy to hear that, Deb!
Addicted. That’s all!
I’ve made this recipe many times and as we get closer to fall again I know it’ll be back in the rotation soon! Couldn’t be easier, and I’m also a lazy person who doesn’t whip it afterward either 😉 tried it once just to see the difference, but just isn’t worth the additional dirty dishes for me. Love your recommended “salted caramel coconut chips” topping too, for a tasty garnish when I’m feeling extra fancy. It’s a really fabulous AIP recipe (if I trade nutmeg for mace) that anyone can enjoy—and no coconut flavor, for anyone reading who is wondering! Thank you so much Kristen!
Such great tips Heather! It’s perfect for Fall! 🍂