Practically Paleo Pecan Pumpkin Pie Pudding

Wholesome organic ingredients are combined to create a recipe that replicates the essence of pumpkin pie filling
Servings 4
Calories 228kcal
Author Slim Pickin's Kitchen


  • ΒΌ raw whole pecans shelled
  • 1 can organic full-fat coconut milk
  • 1 can organic pumpkin puree
  • 2 1/2 tsp Pumpkin Pie Spice
  • 2 tsp cinnamon
  • 3 tbsp + 2 tbsp all natural maple syrup or organic agave nectar separated
  • 2 heavy pinches kosher sea salt
  • vegan coconut cool whip optional


  • In a dry pan, roast pecan over medium low heat until the aromas are released and they turn slightly darker in color. Let cool completely.
  • In a large bowl, whisk together coconut milk, pumpkin, pumpkin spice, syrup, and sea salt until well combined. Add additional spice and salt if needed. In a separate bowl, combine 2 tbsp syrup plus 2 tsp cinnamon until well combined.
  • Chop half of the pecans and place in the bottom of four separate cups or bowls, then top with pumpkin mixture, then top with cinnamon mixture.
  • Wrap with plastic wrap, and refrigerate for a minimum of 1 hour.
  • Once set, remove plastic wrap, top with remaining pecans, and serve.
  • Enjoy!


*WWpts and WWpts+= 5 pts per serving*


Serving: 1g | Calories: 228kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Fiber: 10g