This Pumpkin Pudding recipe is so creamy, dreamy, and savory. It’s sure to be your new favorite Fall dessert!
Thanksgiving is just a few weeks away… have you got your menu planned yet? If not, no worries, I’ve got you covered!
Our Thanksgivings are usually a very small gathering, so I typically don’t cook a big giant turkey. I usually will just make my Slow Cooker Turkey Breast with White Wine Gravy or my Instant Pot Turkey Breast. Both methods make it super tender and juicy.
And for dessert, I make these yummy Pumpkin Pie Coconut Pudding cups! These are perfect to make ahead of time, just store them in your fridge until you’re ready to devour them!
I used these small baby food mason jars to put the pudding in for this recipe, because they are the perfect individual size and store nicely in the fridge until you’re ready to eat!
Pumpkin Pudding Ingredients
- 1 15 oz can Pumpkin Puree
- 1 14 oz can Coconut Cream
- 1/4 cup Maple Syrup
- 1 Tbs Pumpkin Pie Spice
- 2 Tbs Cornstarch
- 1 Tbs Water
- 1 tsp Maple Syrup
- 2-3 Tbs Sweetened Coconut Flakes
Find the complete recipe with instructions at the bottom of this post.
Why You’ll Love This Pumpkin Pudding Recipe
This can be made in about 10 minutes, and there’s no baking required. It’s gluten-free and dairy-free. It makes serving dessert so easy; all you have to do is pull them out of the fridge when everyone is ready to eat!
More Thanksgiving Recipes
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I LOVE seeing what you guys cook up.
Cheers!
Easy Pumpkin Pudding
Ingredients
- 1 15 oz can Pumpkin Puree
- 1 14 oz can Coconut Cream
- 1/4 cup Maple Syrup
- 1 Tbs Pumpkin Pie Spice
- 2 Tbs Cornstarch
- 1 Tbs Water
- 1 tsp Maple Syrup
- 2-3 Tbs Sweetened Coconut Flakes
Instructions
- Place can of Coconut Cream in the fridge overnight or at least 6 hours
- Scoop out the thickest part of the Coconut Cream and save the liquid part for another recipe such as a smoothie
- Add 1/2 cup of the Coconut Cream to a medium saucepan and save the rest for the whipped cream topping in the fridge
- Add Pumpkin Puree, 1/4 cup Maple Syrup and Pumpkin Pie Spice to the saucepan the cream is in
- In a small bowl whisk together Cornstarch and Water until smooth, then add to the saucepan
- Heat saucepan over medium heat until slightly bubbly stirring often
- Remove from heat and let cool
- Add Pumpkin Pudding to individual cups and refrigerate until chilled, about 1 hour
- In a small frying pan add Coconut Flakes and heat over medium heat
- Stir often until flakes are slightly brown and crispy, set aside
- Remove leftover Coconut Cream from fridge and place in a small mixing bowl
- Add 1 tsp Maple Syrup and whip with a hand blender 1-2 minutes or until fluffy
- Place whipped cream on top of each pudding cup and garnish with Coconut Flakes
- Serve immediately and enjoy!
Nutrition
*This post first appeared on Tastefulventure in November 2019 and has recently been updated with new information and media to benefit the reader.
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