Keto Pumpkin Pudding – Creamy, Cozy, and Low-Carb

This keto pumpkin pudding brings all the comfort of fall without the sugar crash. It’s silky, lightly spiced, and sweetened just enough to feel like dessert. Whether you’re watching carbs, avoiding gluten, or just want a quick seasonal treat, this one checks all the boxes.

You can make it ahead, chill it, and serve it as a no-fuss dessert. It also doubles as a sweet snack that actually fits your goals.

What Makes This Recipe So Good

• Truly low-carb: Sweetened with a keto-friendly sweetener and thickened without flour, this pudding stays within keto macros.
• Rich and creamy texture: A mix of heavy cream and pumpkin puree gives it a custard-like feel without eggs.
• No-bake and quick: Comes together on the stovetop in minutes, then chills to set. Great for meal prep or holidays.
• Perfect fall flavor: Pumpkin, cinnamon, and warm spices make it cozy without being overpowering.
• Flexible: Adjust sweetness, spice, and richness to suit your taste.

  Dairy-free options work well, too.

What You’ll Need

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling. Canned is perfect.
• Heavy cream: For richness and a smooth finish. Coconut cream works for dairy-free.
• Unsweetened almond milk: Lightens the pudding so it’s not too heavy.
• Granulated erythritol or allulose: A keto-friendly sweetener.

  Allulose gives the smoothest texture.

• Vanilla extract: Rounds out the flavor and adds warmth.
• Pumpkin pie spice: Or a mix of cinnamon, nutmeg, ginger, and cloves.
• Ground cinnamon: For extra warmth and depth.
• Salt: Just a pinch to balance the sweetness.
• Unflavored gelatin or xanthan gum: To thicken. Gelatin makes it custard-like; xanthan keeps it spoonable.
• Optional toppings: Whipped cream, crushed pecans, shaved dark chocolate (sugar-free), or a dusting of cinnamon.

Step-by-Step Instructions

1. Bloom the gelatin (if using): In a small bowl, sprinkle 1 to 1.5 teaspoons unflavored gelatin over 2 tablespoons cold water. Let it sit for 5 minutes to bloom.

   If using xanthan gum instead, skip this step.

2. Combine the base: In a medium saucepan, whisk together 1 cup pumpkin puree, 1 cup heavy cream, and 1/2 cup unsweetened almond milk until smooth.
3. Add sweetener and spices: Stir in 1/3 to 1/2 cup keto sweetener, 1 teaspoon vanilla, 1 to 1.5 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt. Adjust spices to taste.
4. Heat gently: Warm the mixture over medium-low heat, whisking often, until it’s steaming and small bubbles form around the edges. Do not boil.

   This takes about 5–7 minutes.

5. Thicken with gelatin: Remove from heat and whisk in the bloomed gelatin until completely dissolved. If using xanthan gum, sprinkle 1/4 teaspoon over the hot mixture while whisking constantly to avoid clumps. Add up to 1/2 teaspoon for a thicker set.
6. Taste and adjust: Add more sweetener, spice, or salt if needed.

   Remember it will taste slightly less sweet once chilled.

7. Cool briefly: Let the pudding sit for 5 minutes, then whisk again to ensure it’s silky.
8. Portion and chill: Pour into 4–6 small ramekins or glasses. Cover and chill for at least 2 hours, or until set. Overnight gives the best texture.
9. Serve: Top with a dollop of whipped cream, a sprinkle of cinnamon, and a few chopped pecans if you like.

   Serve cold.

How to Store

• Refrigerator: Keep covered in the fridge for up to 4 days. The flavor deepens over time.
• Freezer: Not recommended with gelatin; texture can turn grainy. If you used xanthan gum, you may freeze for up to 1 month, but expect minor separation.
• Make-ahead tip: Prepare the base a day ahead, chill, and whisk briefly before portioning if it thickens too much in the pot.

Benefits of This Recipe

• Keto-friendly: Low in net carbs and sugar-free, while still satisfying a dessert craving.
• Nutrient-dense: Pumpkin provides fiber, vitamin A, and antioxidants.

  Great for a treat that doesn’t feel empty.

• Easy to customize: Swap dairy, change sweeteners, and adjust spices to match your taste and dietary needs.
• Quick and convenient: Simple stovetop method with minimal prep and cleanup.
• Family-friendly: The flavor is classic and familiar, so even non-keto eaters enjoy it.

Common Mistakes to Avoid

• Boiling the mixture: High heat can split the cream and dull the spices. Keep it to a gentle steam.
• Skipping the bloom: If using gelatin, blooming ensures it dissolves smoothly. Dry gelatin sprinkled into hot liquid can clump.
• Overdoing the xanthan gum: Too much creates a slimy texture.

  Start small and whisk well.

• Using pumpkin pie filling: It’s pre-sweetened and not keto-friendly. Choose pure pumpkin puree.
• Under-sweetening before chilling: Cold dulls sweetness. Aim for just a touch sweeter than you think when warm.

Alternatives

• Dairy-free version: Use full-fat coconut milk or coconut cream instead of heavy cream.

  Keep almond milk or use coconut milk for both liquids.

• Different sweeteners: Allulose gives the smoothest pudding. Erythritol can leave a slight cooling effect; blend with a bit of monk fruit for balance.
• Egg-based custard: Whisk 2 egg yolks, temper with the hot pumpkin mixture, then cook on low until thickened to 170–175°F. Skip gelatin/xanthan.
• Protein boost: Blend in 1 scoop unflavored or vanilla whey isolate before heating.

  If it thickens too much, add a splash of almond milk.

• Spice swaps: Try chai spice, cardamom, or a hint of espresso powder for a mocha twist.
• Crunch factor: Top with toasted pecans or walnuts. For strict keto, avoid sugary granolas.

FAQ

Can I make this without gelatin?

Yes. Use 1/4 to 1/2 teaspoon xanthan gum instead.

Sprinkle it over the hot mixture while whisking to prevent clumps. Start small and add more only if needed.

Is canned pumpkin okay for keto?

Pure pumpkin puree is fine in moderation. It has natural carbs, but the portion per serving is small.

Avoid pumpkin pie filling, which contains added sugar.

How can I make it less rich?

Swap half the heavy cream for additional almond milk, or use half-and-half. You can also reduce the portion size and add a light topping like cinnamon and a few berries.

Why is my pudding grainy?

It can happen if the sweetener crystallizes or the gelatin didn’t dissolve fully. Warm gently and whisk, or use allulose for a smoother finish.

Avoid boiling.

Can I serve this warm?

Yes, for a softer, spoonable pudding. It won’t fully set while warm, but it’s cozy and delicious. For a firm set, chill at least 2 hours.

What toppings work best?

Whipped cream, crushed pecans, sugar-free chocolate shavings, or a dusting of cinnamon.

A light drizzle of keto caramel sauce is great for special occasions.

How many servings does this make?

This recipe typically makes 4 to 6 servings, depending on portion size. For dessert cups, aim for 1/2 cup per serving.

Wrapping Up

Keto pumpkin pudding is simple, comforting, and easy to tweak to your taste. With basic pantry ingredients and a few minutes on the stovetop, you get a dessert that feels special without a sugar overload.

Make it ahead for busy days, top it how you like, and enjoy a cozy treat that fits your goals.