A creamy, spiced pumpkin pudding that’s sugar-free and perfect for a light, fall-inspired dessert.
Ingredients:
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup unsweetened almond milk (or milk of choice)
1/2 cup heavy cream
1/3 cup granular sweetener (like erythritol or stevia, adjust to taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
Directions:
In a medium bowl, whisk together the pumpkin puree, almond milk, and heavy cream until smooth.
Add the sweetener, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully combined.
Pour the mixture into a saucepan over medium heat and cook, stirring constantly, for about 5-7 minutes until the pudding thickens slightly. Do not let it come to a boil.
Once thickened, remove from heat and let it cool slightly.
Pour the pudding into individual serving dishes, cover, and refrigerate for at least 1 hour before serving to let it fully set.
Serve chilled, and enjoy!
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes plus chilling
Kcal: 130 kcal | Servings: 4 servings