Real Life Paleo

Pumpkin Pudding from Real Life Paleo

It’s pumpkin season! And although you haven’t seen new pumpkin recipes from us (yet) this year, we promise our house is big fans of the winter squash. In fact, our Pumpkin Pucks were one of the first recipes to put us into popular-paleo-culture! We have been enjoying apple season and trying not to rush pumpkin in too soon, but winter is coming and now so must all the pumpkin! Pumpkin Pudding from Real Life Paleo by Paleo Parents

While doing research for our Tutorial Thursday this week, we realized that we had a couple pumpkin recipes that you don’t know about yet! We’ve decided to share this recipe with you today as a teaser sneak peek for both this coming tutorial Thursday and for Real Life Paleo.

Pumpkin Pudding from Real Life Paleo by PaleoParents

Please note, because this creamy treat has a very low amount of sweetener when compared to the healthy pumpkin puree and filling coconut milk fats (not to mention added benefits of gelatin), we’ve dared to call this a BREAKFAST pudding in Real Life Paleo. Of course, you can eat it for dessert too – but, we would certainly let our boys enjoy this in the morning, accompanied with some protein like eggs or sausage. #youarewelcome

Pumpkin Pudding from Real Life Paleo


  • 2 cups coconut milk (full- fat, canned or homemade), room temperature
  • 1 cup pumpkin puree, room temperature
  • 1/2 cup boiling water
  • 1 tablespoon gelatin powder
  • 1/3 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon kosher or sea salt
  • For serving (optional):
  • Slightly Sweet & Salty Snack Mix, chopped nuts of choice, or Whipped Coconut Cream


  1. In a blender or food processor, pulse the coconut milk and pumpkin puree until combined.
  2. In a small bowl, pour the boiling water over the gelatin powder and stir with a fork until the gelatin powder has completely dissolved. Do not let the gelatin cool.
  3. Add the gelatin mixture to the coconut milk and pumpkin puree. Turn on the blender or food processor and add the remaining pudding ingredients.
  4. When the mixture is thoroughly combined, pour into 6 small bowls and let the pudding set in the refrigerator for at least an hour.
  5. To prevent a stiff skin from forming, press plastic wrap directly onto the surface of the pudding before chilling. Store chilled for up to several days.
  6. Serve cold topped with Slightly Sweet & Salty Snack Mix, chopped nuts, or whipped coconut cream, if desired.

And if that recipe wasn’t exciting enough for you, keep in mind that this pudding is a part of our Pumpkin Parfait, the recipe for which will be found in Real Life Paleo!

Pumpkin Parfait  from Real Life Paleo by Paleo Parents

Made with Whipped (coconut) Cream, Cinnamon Bread, Pumpkin Pudding, and Pecan Pralines – this recipe is worthy of your upcoming Thanksgiving dinner… or any celebration!

Pumpkin Parfait from Real Life Paleo by Paleo Parents

Yes, we said Pecan Pralines.

Pecan Pralines from Real Life Paleo by Paleo Parents

We also don’t want those pumpkin seeds to go to waste after you make fresh roasted pumpkin, so Real Life Paleo also includes our favorite recipe for Roasted Pumpkin Seeds (perfectly crispy, better than popcorn).

Roasted Pumpkin Seeds from Real Life Paleo by Paleo Parents

Remember, Real Life Paleo will be released in only 3 weeks! Preorder your copy now for the guaranteed lowest price!

And for more ways to use a pumpkin, stay tuned this Thursday for our upcoming tutorial!

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  • Patricia R.

    This was absolutely delicious. I love that I can throw everything into the blender and it is thin enough that it pours easily into the dishes. My 7 year old grandson just ate it up so for me it is a win. It will replace my old favorite as that required heating on the stove. Next time I will use pumpkin pie spice as I have a lot of that. Good job!

  • Claire

    I made this last night for breakfast this morning and I’d like you to know we loved it! Overnight it had set in the fridge and separated a bit, but it was a lovely pudding consistency after I stirred it. Thanks so much for a great recipe, and I can’t wait to get your book!

  • Kristen

    Thanks for another great recipe. This pudding is SO GOOD! I just cooked an acorn squash that didn’t taste great on its own (not very sweet, almost bitter), so I thought making pudding might be able to redeem it. It totally did! The spices are perfect! 🙂

  • momo ni

    great info thank

  • momo ni

    very nice i liked to eat for dinner now well i ll go and make it hh

  • Jennifer

    Made this for a second time yesterday. It’s still as awesome as ever, but this morning it pulled double duty. I was eating it and drinking my coffee, when I had a moment of brilliance… this is awesome stirred into coffee! Gives a slight creaminess a hint of sweetness, and a bit of pumpkin spice. Try it!

  • Sandra Shields

    I am finally making this pumpkin pudding after eyeing it for a couple years. It is delicious! I wish I had made it earlier! But, I have discovered it just in time for pumpkin season and the holidays. It is creamy, and just the right texture.