Keto Pumpkin Pudding – This low carb pumpkin pudding is full of flavors and delicious make-ahead pudding, topped with cream and crushed nuts and pecans perfect for any holiday dessert treat.
What Makes This Recipe Special?
Keto Pumpkin Pudding is not just a low-carb version of a classic dessert—it’s a celebration of seasonal flavors without the guilt. Using simple, keto-approved ingredients like heavy cream, pumpkin purée, and sugar substitutes, this pudding delivers all the taste you love while keeping carbs in check.
Keto Pumpkin Pudding – Important Tips
Heavy Cream – Cream is recommended to make an amazing keto pumpkin pudding recipe, For dairy-free options, use coconut milk or cream.
Pumpkin Puree – Make your homemade pumpkin puree than using canned one (use if this is the only option you have) and the pumpkin pie spice is the key ingredient to get the depth and flavors.
Sugar – Use any powdered granular swerve Brown sugar, monk fruit allulose blend, Sukrin Gold or Lakanto Monfruit Sweetener, coconut sugar, or maple sugar to get a rich caramel texture.
Butter – It is recommended to get a silky texture to the pudding, for vegans, coconut oil can be used, buy deodorized coconut oil to get less coconut taste.
How to Serve Keto Pumpkin Pudding
- Individual Portions: Serve in small ramekins or dessert glasses for an elegant presentation.
- Garnish Ideas: Top with sugar-free whipped cream, a sprinkle of cinnamon, or even a few keto-friendly chocolate chips.
- Make It a Parfait: Layer the pudding with whipped cream and crushed keto-friendly cookies for a stunning dessert parfait.
- Perfect Pairings: Enjoy it alongside a cup of keto-friendly chai tea or coffee for the ultimate fall treat.
Can I make ahead and store this low carb pumpkin spice pudding?
Let it cool first, pack in an air-tight container, and store in the refrigerator for up to 4-5 days.
Freeze – Pack in airtight containers and freeze for up to a month without a topping. When you are ready to eat, thaw overnight the day before.
How to Store Keto Pumpkin Pudding
- Refrigeration: Store in an airtight container or cover ramekins with plastic wrap. It will keep fresh in the refrigerator for up to 4 days.
- Freezing: While not ideal due to potential texture changes, you can freeze the pudding in a freezer-safe container for up to 1 month. Thaw in the refrigerator and whisk to restore creaminess.
- Meal Prep: Make a big batch and portion it out into individual servings for easy grab-and-go treats during the week.
How to serve this keto pumpkin pudding dessert?
Top with whipped cream and garnish with crushed pecans and nuts and serve chilled.
Recipe FAQs
1. Can I make this pudding without sweeteners?
Yes, if you prefer a more natural sweetness, the pumpkin and spices alone provide a subtle flavor. For a hint of sweetness, try a few drops of liquid stevia or a small amount of natural vanilla extract.
2. What can I use instead of xanthan gum?
Gelatin or agar-agar are great substitutes. Just dissolve them in a small amount of hot water before adding to the pudding.
3. Is canned pumpkin keto-friendly?
Yes, pure canned pumpkin is keto-friendly as it’s low in carbs and high in fiber. Just be mindful of portion sizes to stay within your daily carb limit.
4. Can I use almond milk instead of heavy cream?
Yes, almond milk works, but the pudding may be less creamy. Adding a bit of coconut cream can help balance the texture.
5. Why is my pudding too runny?
This could be due to insufficient thickening agents or not enough cooling time. Ensure you use the recommended amount of xanthan gum or gelatin and allow the pudding to chill fully in the refrigerator.
Keto Pumpkin Pudding (Low Carb)
This low carb keto pumpkin pudding is full of flavors and delicious make-ahead pudding, topped with cream and crushed nuts and pecans perfect for any holiday dessert treat.
Ingredients
- 1 cup monk fruit allulose blend, powdered
- 1 cup heavy cream
- 1 cup pumpkin puree (freshly homemade or store-bought)
- 1/2 cup butter (or coconut oil)
- 1 tsp pumpkin pie spice
Instructions
- Heat a saucepan over high heat, add sweetener, cream, and pumpkin pie spice. Stir constantly until the mixture begins to cook.
- Reduce heat to medium and cook for 5 to 10 minutes until the texture of the sauce is thick creamy and the sugar has completely dissolved.
- Turn off the heat and pour the sauce in a mixing bowl, add butter and pumpkin puree. Whisk until well incorporated.
- Pour the mixture into dessert jars. Let sit in the fridge for at least 4 hours or overnight.
- Top with whipped cream, crushed pecans, and nuts.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 301Total Fat 30gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 9gCholesterol 85mgSodium 135mgCarbohydrates 8gNet Carbohydrates 4gFiber 2gSugar 5gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Still hungry! Try my other keto pudding recipes:
- Keto Yorkshire Pudding
- Low Carb Avocado Chocolate Pudding
- Keto Vanilla Pudding
- Low Carb Chocolate Chia Pudding
Give it a try and let me know in the comments down below how much you have enjoyed this keto sugar-free pumpkin pudding with your family and friends. All the keto lovers who are looking for a low carb pumpkin pudding will surely enjoy this recipe.