Home > Recipes > American > Sugar-Free Pumpkin Pie Coconut Pudding
  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegetarian

Sugar-Free Pumpkin Pie Coconut Pudding

Bright and fun pumpkin pie coconut pudding that needs only 10 minutes of prep!

Last week I was in the mood for pumpkin pie. But there were two problems:

  1. I didn’t want to put in all the time and effort to make it.
  2. I was craving pumpkin pie flavor but didn’t want something so heavy.

So I thought of making pudding instead. And not just plain old pumpkin pudding, I took it up on a notch. I made pumpkin coconut pie. And you guys. Oh my gosh. I had a thick, creamy, rich, decadent treat that I could not put down.

Sugar Free Pumpkin Pie Coconut Pudding Salad Menu 1

Here’s What I Love About This Pumpkin Pie Coconut Pudding

It’s so easy to make. This pudding needs only 15 minutes of prep time. The rest is just letting it sit in the refrigerator to chill and set.

It’s vegan, paleo-friendly, and dairy-free! I love making this treat for those people who follow special diets. No after-eating guilt here!

Eat it anytime. I’m someone who enjoys dessert only after dinner. But because this pudding isn’t overly sweet nor heavy, it can be the perfect breakfast. Or have some for a mid-afternoon snack. This pudding doesn’t come with a schedule!

Make it unique. This pudding is absolutely amazing as is! But if you’d like to customize it, go ahead! Top it off with some shredded coconut flakes. Or chocolate chips. Or a drizzle of almond butter. You get the point here. Make it truly yours.

Sugar Free Pumpkin Pie Coconut Pudding Salad Menu 2

Special diet or not, this pudding is totally satisfying. It’s the perfect treat for those sweet cravings. Grab a spoon and indulge every single bite. Enjoy!


Sugar-Free Pumpkin Pie Coconut Pudding

Bright and fun pumpkin pie coconut pudding that needs only 10 minutes of prep!
Rate Print Save Pin
Course: Desserts
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian
Total Time: 3 hours 10 minutes
Servings: 5
Calories: 231kcal



  • 1 can organic pumpkin puree
  • 1 can coconut milk, full-fat
  • ¼ cup maple syrup, or more if you like it sweeter
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 large pinch salt
  • 1 heaping Tbsp grass-fed gelatin


  • Add all ingredients except gelatin to a saucepan and heat on medium-low heat until warm (do not boil, just warm).
  • Sprinkle gelatin on top of warm liquid and whisk in quickly making sure it does not clump.
  • Pour mixture in a glass bowl or ramekins and refrigerate for at least 3 hours or until set, preferably overnight.
  • Top with extra coconut cream, cinnamon, or a sprinkle of nutmeg (optional).


Calories: 231kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 383mg | Fiber: 3g | Sugar: 13g | Vitamin A: 13230IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating