9 ingredients · 5 minutes· 4 servings
If you love pumpkin pie enough that you could happily eat the filling with a spoon, these Healthy Pumpkin Pie Pudding Cups are for you.
I love dessert. I eat it every day. And I also care a LOT about my health. Those two things can absolutely coexist.
I originally created this pumpkin pie pudding because I wanted something that had all the creamy, comforting flavour of pumpkin pie, but was simple enough to enjoy as an everyday dessert - whether I was working on fat loss, maintaining my weight or simply trying to nourish my body well.
A Simple, Healthy Pumpkin Dessert
These pumpkin pudding cups are made with simple ingredients and come in at approximately 120 calories per serving with 5 grams of protein and 4 grams of fiber.
Pumpkin itself is a great source of fiber, and I love finding easy ways to incorporate more fiber into our diets - especially during perimenopause and post-menopause when changes in our hormones can also affect digestion and gut health.
They're also low in added sugar, easy to make and don't require turning on the oven.
An Easy Fall Dessert for Thanksgiving - or Any Day
These make a great healthy holiday dessert, but you definitely don't need to save them for a special occasion. Make a batch ahead of time and keep the individual pudding cups in the fridge when you want something sweet after dinner.
Top yours with whipped cream, coconut whip or Greek yogurt, add a sprinkle of cinnamon, and enjoy.
Because supporting your health doesn't mean giving up dessert - or the foods you love. Sometimes it just means finding ways to make them work for you a little more often.
Directions for Healthy Pumpkin Pie Pudding Cups
Pour the coconut milk into a liquid measuring cup and add the gelatin on top. Allow to sit for ~3 min so it can ‘bloom’.
Meanwhile, heat up the rest of the ingredients over medium-low on the stove until gently bubbling.
Remove from the heat and add in the coconut milk mixture, and mix well. Taste and adjust any spices.
Pour into 4 ramekins or 1 larger container. Refrigerate until solid.
Serve as-is, sprinkle with cinnamon, toasted nuts and/or a dollop of whipped cream or Greek yogurt!
Ingredients
1 can pumpkin, 15oz
5oz full-fat coconut milk
1 ½ cups almond milk, unsweetened
1 tbsp grass-fed gelatin
1 tsp cinnamon
½ tsp ginger, ground
¼ tsp cloves, ground
¼ tsp nutmeg
2 tbsp honey or maple syrup to taste (or ¼ tsp stevia)
Notes
Too Firm? - Place the pudding in a food processor or blender & puree. This will soften its texture. You may need to add a little more coconut milk to accomplish the right texture.
