Chilled Pumpkin Pie Pudding Low Carb and Gluten Free

When Carol over at Ditch the Wheat asked if I was interested in a guest post, I jumped on the chance (because I’m super smart like that.)

You’ve probably heard of Carol, since she’s a bit of a gluten free rock star in the blogging world. If you haven’t heard of her then you are in for a treat, and I’m excited to be able to introduce you to her amazing blog Ditch The Wheat!

Carol’s creative recipes are not only low carb and gluten free, but also dairy free! From a die hard cheese and cream lover, I can promise you that’s not easy to accomplish!

As if her creative recipes (she made a meat bagel people! A bagel…made of meat. Respect.) weren’t enough, her photography is lovely and always leaves me hungry (OK that’s not hard to do as we all know, but really, she’s good!) If you’re not already convinced of that by this recipe, then you MUST go drool over her Coconut Flour Pancakes and Double Chocolate Chip Coconut Flour Cookies ASAP!

Did I mention that she is kind of a genius when it comes to baking???  Check out her cookbook Indulge: 70 Grain Free Dessert Recipes and you’ll see what I mean!  While you’re over there, be sure to subscribe to her mailing list, and also join her impressive 117k (and growing) fanbase on facebook!  That many fans can’t be wrong – Carol is obviously amazing!

So without further ado, I give you Carol from Ditch the Wheat, and her Chilled Pumpkin Pie Pudding!

“This recipe for chilled pumpkin pudding isn’t truly a “pudding” it’s more a quick way to make a pudding for a snack or dessert.  Coconut cream, that you can easily get when you refrigerate a can of coconut milk, makes a creamy dense treat.  In the past I have made chocolate pudding from it, almond butter pudding, and this time I tried a fall inspired recipe of pumpkin pie pudding.

The results were amazing and the little bit of salt you add in the recipe makes the flavours “pop”!  At least this is a pudding you can make within minutes.  I hope you like it and enjoy it before fall is over.

Carol Lovett Bio

Carol is a twenty-something young woman living in Ontario, Canada.  Carol started eliminating gluten from her diet in 2011.  Since then she went on to form the popular blog, Ditch The Wheat, and write her grain free dessert cookbook, Indulge.  Carol is known for her baking recipes that feature coconut flour.”

Thanks again for guest posting Carol!  It’s been a pleasure having you here at IBIH, and I can’t wait to try this recipe out for myself!

Ingredients :

  • 1/2 cup
  • 1/4 cup canned pumpkin
  • 1 tbsp maple syrup (or 1/4 tsp powdered stevia or 6 to 9 drops)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp sea salt
  • 1 tbsp coconut cream
  • 1/2 tsp maple syrup (A pinch of powdered stevia or 1–2 drops)
  • 1/8 tsp vanilla extract

Instructions :

  1. In a small bowl mix all the ingredients together for the pumpkin pudding. Pour into your desired serving glass. I used a stemless champagne glass.
  2. In a small bowl whisk together all of the whipped cream toppings. Pour over the first layer. Refrigerate for 30 minutes or more to help the coconut cream set better.

Written by Healthy Cat

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