This pumpkin pudding is like pumpkin pie in a cloud. It’s a light yet creamy textured dessert with real pumpkin, cold-weather spices, and notes of vanilla. While it’s light in texture, it is still rich and satisfying. This pudding is lovely enough for a fall dessert, but makes a perfect dessert choice anytime there is a chill in the air.
If you haven’t made real homemade pudding and love pumpkin spice flavors, then you need to try this recipe. It’s not like anything you can find in a box or in a can. In fact, I venture to say, it’s even better than any homemade pumpkin pudding I’ve ever eaten—just don’t tell my grandmother I said that!
What makes this pudding recipe so special? It is made as two mixtures—a heavier pumpkin flavored mixture and a light and fluffy whipped cream mixture. These mixtures are then combined to form the end result—light and creamy pumpkin pudding.
The first mixture is the pumpkin spice goodness portion of the recipe. It is made similarly to the traditional pudding my grandmother used to make. Her puddings were made by heating up milk, sugar, egg yolks and flavorings of choice with cornstarch as a thickener. In this recipe, we use cream, pumpkin, spices, eggs, vanilla and sweetener along with the thickener, xanthan gum. Xanthan gum is a great alternative to cornstarch and thickens liquids without adding loads of starches and carbs.
It is the second mixture, or cream mixture, that makes this pudding special. It’s basically just whipping cream, sweetener, and vanilla. It’s all whipped up together, then folded into the cooled pumpkin mixture. This creates the fluffy cloud-like consistency that makes this pudding stand out.
Now that I’ve had this pudding, I’m not sure I will ever make pumpkin pie again. This pudding embraces the warm spices and pumpkin flavors without the fuss of a crust. The velvety texture created with the double mixture process makes a traditional pumpkin pie filling seem, well, just commonplace.
This fall and winter, try breaking tradition with this pumpkin pudding recipe. It’s sure to satisfy all of the pumpkin spice lovers out there!
Yields 6 servings of Pumpkin Pudding
The Preparation
For the base mixture:
- 1/3 cup granulated stevia/erythritol blend
- 1 teaspoon xanthan gum
- ½ teaspoon pumpkin pie spice
- ¼ cup pumpkin puree
- 3 medium egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups whipping cream
- Pinch of salt
For cream mixture:
- 1 cup whipping cream
- 3 tablespoons granulated stevia/erythritol blend
- ½ teaspoon vanilla extract
The Execution
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. Gradually add in the whipping cream, whisking between each addition. Once all of the cream has been added, bring the mixture to medium heat.
3. Heat the pudding mixture, whisking constantly until the mixture thickens, about 4-7 minutes. When thickened, remove from heat and transfer into a bowl. Place the bowl in the fridge, removing to stir every 10 minutes.
4. While the base mixture is cooling in the fridge, in a medium bowl, beat 1 cup whipping cream with an electric mixer until stiff peaks form.
5. Add sweetener and vanilla extract and beat just until combined.
6. Once the base mixture has cooled to room temperature, carefully fold the whipped cream mixture into the pudding base until fully incorporated.
7. Transfer the pudding into small serving containers, cover, and then place in the fridge for at least 1-2 hours before serving.
This makes a total of 6 servings Keto Pumpkin Pudding. Each serving comes out to be 373.17 Calories, 38.08g Fats, 3.77g Net Carbs, and 4.29g Protein.
| Pumpkin Pudding | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1/3 cup 3 tbsp. granulated stevia/erythritol blend | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon xanthan gum | 10 | 0 | 2.31 | 2.3 | 0.01 | 0 |
| ½ teaspoon pumpkin pie spice | 3 | 0.11 | 0.59 | 0.1 | 0.49 | 0.05 |
| ¼ cup pumpkin puree | 21 | 0.17 | 4.96 | 1.8 | 3.16 | 0.67 |
| 3 medium egg yolks | 164 | 13.54 | 1.83 | 0 | 1.83 | 8.09 |
| 1½ teaspoon vanilla extract | 18 | 0 | 0.8 | 0 | 0.8 | 0 |
| 2 ½ cups whipping cream | 2023 | 214.68 | 16.3 | 0 | 16.3 | 16.9 |
| Totals | 2239 | 228.5 | 26.79 | 4.2 | 22.59 | 25.71 |
| Per Serving(/6) | 373.17 | 38.08 | 4.47 | 0.7 | 3.77 | 4.29 |
Keto Pumpkin Pudding
Ingredients
For the 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
For cream mixture:
- 1 cup whipping cream
- 3 Tbsp. granulated stevia/erythritol blend
- ½ tsp. vanilla extract
Instructions
- In a medium saucepan combine the sweetener, xanthan gum, pumpkin spice, and salt with a whisk until smooth.
- Add pumpkin puree, yolks, and vanilla extract to the dry ingredients. Stir until thoroughly combined. Gradually add in the whipping cream, whisking between each addition. Once all of the cream has been added, bring the mixture to medium heat.
- Heat the pudding mixture, whisking constantly until the mixture thickens, about 4-7 minutes. When thickened, remove from heat and transfer into a bowl. Place the bowl in the fridge, removing to stir every 10 minutes.
- While the base mixture is cooling in the fridge, in a medium bowl, beat 1 cup whipping cream with an electric mixer until stiff peaks form.
- Add sweetener and vanilla extract and beat just until combined.
- Once the base mixture has cooled to room temperature, carefully fold the whipped cream mixture into the pudding base until fully incorporated.
- Transfer the pudding into small serving containers, cover, and then place in the fridge for at least 1-2 hours before serving.
