This sugar-free pumpkin pudding recipe is sweetened with stevia.
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My youngest son doesn’t have much of a sweet tooth. For years he skipped over all desserts except for vanilla ice-cream. But the first time he tasted pumpkin pie he fell in love. So I started trying to make other pumpkin-flavored treats for him. He has enjoyed them all. I always keep a supply of pumpkin puree on hand so I have it available to make him a treat.
When my husband makes pancakes he just uses the egg whites. I can’t stand to see the yolks go to waste, so I have been using them to make pudding. One day after I had made a batch of chocolate pudding, my son asked if I could make pumpkin pudding. I told him we could try, but I had never made it before so it might take a few tries to get it right. Fortunately, he loves to help out in the kitchen and he was very happy at the idea of helping me create something new, especially since it was his idea.
I gave up refined sugar last month, so I decided that pumpkin pudding would be a good opportunity to try cooking with Stevia In The Raw since pumpkin is naturally sweet and naturally requires less sweetener. I asked my son if he would mind combining our pumpkin pudding experiment with my Stevia experiment and he was on board as long as he got to do the measuring.
Tips for Making Sugar-Free Pumpkin Pudding
To create a smooth pudding, you need to whisk it the entire time it is cooking. If for some reason it does turn out lumpy you can run it through a strainer before chilling it.
Once your pudding is done cooking, place it in a bowl and cover it tightly with plastic wrap to prevent a skin from forming. Leave the plastic wrap on it until the pudding is completely chilled and you are ready to serve. Waiting for the pudding to chill is the hardest part of this recipe!
Sugar-Free Pumpkin Pudding Recipe
This pumpkin pudding recipe is made without refined sugar and uses granulated stevia instead.
Ingredients:
- ¼ cup Stevia In The Raw
- 2 tablespoons cornstarch
- 1¾ cups milk (or vanilla almond milk)
- 2 egg yolks, beaten
- 1 cup canned pumpkin (Or homemade pumpkin puree)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (How to make pumpkin pie spice)
Directions:
-
- Combine Stevia In The Raw and the cornstarch in a medium saucepan.
- Thoroughly mix the milk and egg yolks.
- Place saucepan over a medium flame. Gradually add the milk mixture to the Stevia mixture, whisking constantly. Bring the mixture to a boil, then cook for 1 minute, stirring constantly. Remove from heat.
- Combine pumpkin, vanilla, and spices in a bowl. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place saucepan over low heat and cook for 3 minutes, stirring constantly.
- Pour pudding into one large bowl and cover the surface of the pudding with plastic wrap.
- Chill for at least 2 hours.
- Spoon into individual bowls and top with whip cream if desired.
Mini Sugar-Free Pumpkin Pudding Pies
While we were waiting for the pumpkin pudding to chill, my son and I decided to have some fun and turn some of the pudding into Jack o’ Lantern Pies for the kids. While I watch my kids’ sugar intake, they are not on a sugar-free diet, so we used chocolate chips and licorice to turn the mini-pumpkin pies into Jack o’ Lanterns.
We started by spooning pumpkin pudding into individual graham cracker pie shells.
Then we used chocolate chips to make eyes and a mouth on the pumpkin pies.
I cut up green apple licorice into 1 1/2 inch lengths and used them to make the stems. Then we put these mini pumpkin pudding pies in the refrigerator to chill.
These Jack o’ Lantern pies made a fun after school snack for my kids. My son has already requested that we make them again for our Halloween party and we are already brainstorming ways we can turn these pumpkin pudding pies into turkeys for Thanksgiving.
Printable Recipe for Sugar-Free Pumpkin Pudding Recipe
Sugar-Free Pumpkin Pudding Recipe
Ingredients
- ¼ cup Stevia In The Raw
- 2 tablespoons cornstarch
- 1¾ cups milk or vanilla almond milk
- 2 egg yolks beaten
- 1 cup canned unsweetened pumpkin
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
- Combine Stevia In The Raw and the cornstarch in a medium saucepan.
- Thoroughly mix the milk and egg yolks.
- Place saucepan over a medium flame. Gradually add the milk mixture to the Stevia mixture, whisking constantly. Bring the mixture to a boil, then cook for 1 minute, stirring constantly. Remove from heat.
- Combine pumpkin, vanilla, and spices in a bowl. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place saucepan over low heat and cook for 3 minutes, stirring constantly.
- Pour pudding into one large bowl and cover surface of pudding with plastic wrap. Chill.
Nutrition
More Low-Sugar Recipes
I originally created this sugar-free pumpkin pudding recipe on October 22, 2014. It was updated on November 14, 2019.
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Kevin Anderson says
I recently had gastric bypass surgery and will be the only one eating this. How long will it last in the refrigerator? Should I maybe halve the recipe?
Robin Wilson says
In the directions, you have pictures of whipped cream and also in some of the directions too. But you do not include whipped cream in the ingredient list. Is it included in the nutrition count? Thanks. Robin Wilson
Alea Milham says
No, it is not.
Sue says
Can you use Monk fruit instead of Stevia?
Alea Milham says
Yes, you can.