Pumpkin Pie Coconut Pudding

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  • 1 15oz can Pumpkin Puree
  • 1 14oz can Coconut Cream
  • 1/4 cup Maple Syrup
  • 1 Tbs Pumpkin Pie Spice
  • 2 Tbs Cornstarch
  • 1 Tbs Water
  • 1 tsp Maple Syrup
  • 23 Tbs Sweetened Coconut Flakes


  1. Place can of Coconut Cream in the fridge overnight or at least 6 hours
  2. Scoop out the thickest part of the Coconut Cream and save the liquid part for another recipe such as a smoothie
  3. Add 1/2 cup of the Coconut Cream to a medium saucepan and save the rest for the whipped cream topping in the fridge
  4. Add Pumpkin Puree, 1/4 cup Maple Syrup and Pumpkin Pie Spice to the saucepan the cream is in
  5. In a small bowl whisk together Cornstarch and Water until smooth, then add to the saucepan
  6. Heat saucepan over medium heat until slightly bubbly stirring often
  7. Remove from heat and let cool
  8. Add Pumpkin Pudding to individual cups and refrigerate until chilled, about 1 hour
  9. In a small frying pan add Coconut Flakes and heat over medium heat
  10. Stir often until flakes are slightly brown and crispy, set aside
  11. Remove leftover Coconut Cream from fridge and place in a small mixing bowl
  12. Add 1 tsp Maple Syrup and whip with a hand blender 1-2 minutes or until fluffy
  13. Place whipped cream on top of each pudding cup and garnish with Coconut Flakes
  14. Serve immediately and enjoy!
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