Pumpkin Pie Pudding

Pumpkin pie pudding is dairy-free, carnivore-friendly, old-fashioned pudding goodness

The pumpkin pie pudding recipe was invented by me after having made this egg custard/porridge a few times and accidentally mixing Allulose into the leftovers, which liquified them into a soupy mix (EEEK!).

So to correct my mistake, I added glucomannan (aka powdered konjac root, which is a very-low-carb vegetable fiber that can work in place of cornstarch) to thicken the mix up.

And there you have it… accidental (but AMAZING) pumpkin pie pudding! If you enjoy an old-fashioned, REALLY thick pudding that’s low carb, dairy-free and mostly protein without junk ingredients, this is your answer.

I make the egg custard and puddings a lot when I have nothing but yolks leftover after using the egg whites to make my bread/rolls, so I add liquid egg white from the carton (which doesn’t whip for the bread) when making these! No waste : )

INGREDIENTS

Base recipe, cooked, plus:

1 1/2 teaspoons Allulose sweetener per cup of base recipe
1/16 to 1/8 tsp glucomannan per 1 cup of base recipe
Pumpkin spice blend, to taste

For chocolate pudding variation: 

Same as above, but…
Swap out the pumpkin spice blend for 1 tsp of cocoa powder per cup of base recipe

DIRECTIONS

Once the base recipe is cooked and cooled until you can handle it without burning yourself, add the Allulose, glucomannan powder, and spice blend, and use an immersion blender, whisk attachment on a mixer, or hand mixer/beater to blend completely until all lumps are gone and the mixture is smooth and thickened.

Pour pumpkin pie pudding mixture into portion cups if desired, otherwise, in one large container, and make sure they’re airtight. Place in fridge for at least a few hours to firm up and chill.  

Serve (I top mine with with whipped coconut milk sometimes)

NOTES/Questions:

Do you have to use Allulose? I know this question will come up, no, I haven’;t used anything except Alluose. The recipe is an accident. And Allulose  is a product that softens/creates syrupy textures (and can even help gel like pectins do) where most other sugar-free sweeteners do not. I would advise if you want to use another type of sweetener, that you dissolve it completely in a bit of water and then mix that sweetened liquid into your base recipe, taste, and add the thickening agent little by little. Your results may vary, but most sweeteners tend to crystallize. You can probably also skip the sweetener if your base recipe was already sweet enough to your liking.

Can I use another thickener (xanthan gum, some kind of low carb flour, etc.)? I can’t recommend anything other than glucomannan, as it creates a bond with the liquid and results in a strong gel-like substance, so when you add a small amount, it thickens just enough to have a pudding-like consistency, where xanthan gum might just make this gloppy and give it that slimy texture if you use too much. But try it and let me know! As for other flours or thickeners, I’m not aware of any that I would recommend in place of glucomanan.

Can this be used in a pie as filling? I bet it could make a great cold filling for pudding pies!. I would like to try the chocolate version as a French silk pie or maybe a lemon pudding pie (for a chocolate version, see the variation notes above–I haven’t tried lemon or butterscotch yet)

Leftovers: Your pumpkin pie pudding will stay fresh for about a week in the fridge. I have not tried it frozen yet.

1. Test | December 29th, 2021

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