My Favorite Sugar Free Pumpkin Spice Pudding
Indulge in the creamy, fall-inspired flavors of *My Favorite Sugar Free Pumpkin Spice Pudding*, a delicious and guilt-free dessert that's perfect for pumpkin lovers. This easy, no-bake recipe combines wholesome pumpkin puree with unsweetened almond milk, a touch of cornstarch for thickening, and a fragrant blend of pumpkin pie spice to create a silky pudding that’s brimming with autumnal warmth. Sweetened naturally with a granulated sugar substitute like erythritol or monk fruit, each spoonful delivers all the flavor without added sugar. Finished with optional touches like a dollop of sugar-free whipped cream and a sprinkle of cinnamon, this pudding makes an elegant yet cozy treat that’s ideal for holiday gatherings or as a light, weekday indulgence. Ready in just 10 minutes of prep time and a few hours of chilling, this recipe is as convenient as it is satisfying—perfect for anyone following a low-carb or sugar-conscious lifestyle!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Unsweetened almond milk
- 0.25 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 3 tablespoons Cornstarch
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
- 2 tablespoons Whipped cream (sugar-free, optional)
Instructions
In a medium-sized saucepan, whisk together the cornstarch, granulated sugar substitute, and pumpkin pie spice.
Slowly add the unsweetened almond milk, a little at a time, while whisking continuously to prevent any lumps from forming.
Stir in the pumpkin puree and combine well.
Place the saucepan over medium heat and cook while stirring constantly. Continue to stir for about 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the pudding to cool slightly before dividing it evenly into 4 small serving bowls or ramekins.
Cover each bowl with plastic wrap, pressing it gently against the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours, or until completely chilled and set.
Before serving, optionally garnish each serving with a sprinkle of ground cinnamon and a dollop of sugar-free whipped cream.
Nutrition Facts
Calories |
82 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
