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Baked Pumpkin Pudding

  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale

For the pudding

  • 2 eggs
  • 4 oz dairy-free cream cheese, room temperature (I use kite hill cream cheese)
  • 1/3 cup coconut sugar
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 1 can pumpkin purée
  • 2 tsp pumpkin pie spice

For topping


  1. Preheat the oven to 400 F and grease a large baking dish.
  2. Using a large bowl, whisk together the egg, sugar, cream cheese, vanilla and coconut milk until fully combined and no large chunks of cream cheese remain.
  3. Spoon in the can of pumpkin puree and pumpkin pie spice. Stir until fully combined.
  4. Pour the pumpkin puree into the baking dish and use a silicone spatula to spread evenly.
  5. Transfer to the oven and bake for 10 minutes. Reduce the heat to 350 F and bake for 30-40 minutes, or until the pudding is set and no longer jiggles in the middle.
  6. Remove from the oven and allow to cool before adding toppings. Serve lightly warm and spoon into bowls.


All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Method: oven


  • Serving Size: 1 serving
  • Calories: 233
  • Fat: 12.3g
  • Carbohydrates: 28.1g
  • Fiber: 3.3g
  • Protein: 4.8g