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Pumpkin Caramel Pudding

Thanksgiving is around the corner and as a special bonus recipe to add to my latest podcast episode on Love is the Reason - this special pudding, a childhood favorite is here for all to enjoy!'s not that bad for you either!

Tune into episode 7

Head over to my pumpkin protein pancakes recipe to learn all the benefits of pumpkin for your health and try out this homemade caramel sauce for this recipe below (or buy pre-made, whatever is easier).

Jump To

  • In a small bowl, whisk together the coconut milk, coconut oil, and salt.

  • In a small saucepan, add the maple syrup, water, sucanat, and erythritol. Add a candy thermometer to the pot and place over medium-high heat. Do not stir, let it come to a boil.

  • At 250 degrees F, remove the pot from the heat and whisk in the coconut milk/oil mixture. Stop whisking once it's all added. Return to medium-high heat.

  • Get back to 220 degrees F, reduce the heat to medium-low and cook for 5 minutes. The mixture will be dark, like dark caramel.

  • Turn off heart and whisk in the vanilla after the 5 minutes is up. Pour the mixture into a heat-proof container and let it come to room temperature. Cover and refrigerate overnight. Good for up to 2 weeks.

*For thicker sauce, reduce the amount of coconut milk

Pumpkin Caramel Pudding

  • 1½ cups Plain, Unsweetened Coconut Yogurt

  • ¾ cup 100% Pure Pumpkin Puree (canned)

  • ⅓ cup Homemade Caramel Sauce from above (or any pre-made you wish!)

  • 1 tsp Ground Cinnamon

  • ½ tsp Pumpkin Pie Spice

  • ¼ tsp Salt

  • ¼ tsp Xanthan Gum

  • In a blender, add the yogurt, pumpkin puree, caramel sauce, cinnamon, pumpkin pie spice, and salt. Blend until smooth.

  • While blending, add the xanthan gum. Blend until smooth.

  • Pour into serving jars, cover, and refrigerate overnight. Serve with coconut whipped cream (or any other kind!) and an extra drizzle of caramel sauce, or serve as is!

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