Keto Pumpkin Pudding Recipe: A Delicious and Healthy Dessert

Enjoy the taste of delicious pumpkin pie without all the work. One of the most delightful ways to enjoy classic pumpkin pie on the keto diet is to make some pumpkin pie pudding with chia seeds. It's velvety smooth and has all the same pumpkin spice flavors you love. One taste, and you'll start creating new reasons to eat it! It's a delicious and healthy part of your breakfast, tastes great after a workout, and is the perfect late-night snack too. This is also one of the best desserts you can serve at parties because it is free from the most common food allergens and irritants. It's a dairy-free, gluten-free, and nut-free recipe!

If pumpkin is one of your favorite fall flavors, then you are really going to enjoy this pudding. This article provides a comprehensive guide to creating various keto-friendly pumpkin puddings, from chia seed-based recipes to slow-cooker custards and even bread pudding variations.

Keto Pumpkin Chia Seed Pudding

This recipe offers a simple and allergen-friendly way to enjoy pumpkin pie flavor.

Ingredients

• Unsweetened and plain non-dairy milk (coconut milk from the carton works better in this pudding. The fats don't solidify, so it creates a smoother and creamier texture. If you aren't allergic to almonds, then you can use almond milk instead.)
• Pumpkin puree (less than a can; avoid pumpkin pie filling)
• Liquid or granular sugar substitute
• Vanilla extract, cinnamon, nutmeg, ginger, and cloves (or pre-mixed pumpkin pie spice)
• Chia seeds

Instructions

1. Dump all the ingredients into a bowl and combine.
2. Mix them together really well, leaving the chia seeds visible.
3. Refrigerate for a few hours until the pudding thickens.

Serving Suggestions

• For breakfast, add protein such as low-carb egg bites.
• Serve with other keto-friendly desserts like low-carb pecan pie.
• Add on top of a coconut flour pie crust for pumpkin pudding pie.
• Top with homemade keto whipped cream and garnish with cinnamon or a cinnamon stick.

Tips

• To prevent chia seeds from settling, pulse all pudding ingredients in a blender before refrigerating or stir a few times while it sets up.
• Store in an airtight container in the refrigerator for up to a week.

Dairy-Free Keto Pumpkin Pudding

This recipe uses coconut milk to achieve a creamy texture without dairy.

Ingredients:

• 2 cans of full-fat coconut milk, chilled
• 1 can of pumpkin puree
• Liquid stevia (or 2 tbsp maple syrup if not following keto)
• Vanilla extract
• Pumpkin pie spice seasoning
• Cinnamon (for garnish)

Instructions:

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!

No-Bake Keto Pumpkin Pudding

This recipe utilizes coconut cream for a quick and easy pudding that requires no cooking.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Good quality canned coconut milk (high in fat), refrigerated to separate the cream
• Pumpkin puree
• Erythritol
• Fall spices
• For the whipped cream toppings: mix together all of the whipped cream toppings

Instructions:

1. In a small bowl, mix together all of the ingredients for the pumpkin pudding.
2. Pour into your desired serving glass.
3. In a small bowl, whisk together all of the whipped cream toppings.
4. Pour over the dairy free pumpkin pudding.

Important Considerations:

• Use only the cream from the coconut milk for a thicker consistency.
• Store in the refrigerator to prevent it from becoming too runny.
• For a Paleo version, use maple syrup or raw honey as a sweetener.

Keto Pumpkin Pudding with Whipped Cream

Ingredients

• Base Mixture:
  • ⅓ cup granulated stevia/erythritol blend
  • 1 tsp. xanthan gum
  • ½ tsp. pumpkin pie spice
  • Pinch of salt
  • ¼ cup pumpkin puree
  • 3 medium egg yolks
  • 1 tsp. vanilla extract
  • 1 ½ cups whipping cream
• Cream Mixture:
  • 1 cup whipping cream
  • 3 Tbsp. granulated stevia/erythritol blend
  • ½ tsp. vanilla extract

Instructions

1. In a medium saucepan combine the sweetener, xanthan gum, pumpkin spice, and salt with a whisk until smooth.
2. Add pumpkin puree, yolks, and vanilla extract to the dry ingredients. Stir until thoroughly combined.
3. Gradually add in the whipping cream, whisking between each addition.
4. Once all of the cream has been added, bring the mixture to medium heat.
5. Heat the pudding mixture, whisking constantly until the mixture thickens, about 4-7 minutes. When thickened, remove from heat and transfer into a bowl.

Keto Pumpkin Bread Pudding

This recipe transforms keto-friendly pumpkin bread into a warm and comforting dessert.

Ingredients:

• 6 slices Low Carb Cottage Cheese Pumpkin Bread (or any keto bread)
• 6 eggs slightly beaten, room temperature
• 1 cup pumpkin puree (not pumpkin pie filling)
• Optional: pumpkin seeds

Instructions:

1. Cut bread into cubes and lay on a baking sheet, leave on your counter, uncovered, to dry out 2-4 hours or overnight.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, whisk together all wet ingredients except optional pumpkin seeds.
4. Add bread to egg mixture and stir until all bread is coated.
5. Pour into a greased 8x8 baking dish.
6. Sprinkle with pumpkin seeds if desired.
7. Bake for 35-45 minutes.

Dairy-Free Variation:

• Use a dairy-free cloud bread recipe instead of cottage cheese pumpkin bread.

Slow-Cooker Low-Carb Pumpkin Custard

This recipe creates a crustless pumpkin pie-like dessert in a slow cooker.

Ingredients:

• 4 large eggs
• 1/2 cup granulated stevia/erythritol blend
• 1 cup pumpkin puree (canned works fine)
• 1 teaspoon vanilla extract (may substitute maple flavoring)
• 1/2 cup super fine almond flour
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon sea salt
• 4 tablespoons butter, ghee, or coconut oil melted

Instructions:

1. Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
2. Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk.
3. Gradually beat in sweetener.
4. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
5. Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
6. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil.
7. When all ingredients are well mixed, transfer mixture to the slow-cooker.
8. Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
9. Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set.

Oven Baking Instructions:

1. Preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard.
2. Then, prepare the custard the same way as you would if using a slow-cooker except pour it into the prepared pie dish instead of a slow-cooker.
3. Bake in the preheated oven until the custard has set and the top starts to brown-about 45 minutes.

Serving Suggestions:

• Serve warm, topped with stevia-sweetened whipped cream and nutmeg.
• Add a dollop of keto vanilla ice cream.

Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #pumpkin #pudding #recipe