Paleo Pumpkin Pie Pudding with Maple Candied Pecans

Not too long ago, I asked about people’s favorite Fall flavor on Facebook. Sadly for me, a devout apple-lover, pumpkin trounced the competition.

Then I went ahead and made an Apple Pie Pudding anyway because I’m contrary like that. To make it up to pumpkin lovers everywhere, I came up with this paleo Pumpkin Pie Pudding!

Paleo Pumpkin Pie Pudding from #paleo #grainfree #glutenfree #gelatin #pumpkin

What’s so great about a paleo Pumpkin Pie Pudding? Well, it’s dairy free and packed full of healthy fats because it’s made with coconut milk. It has plenty of pumpkin in it, obviously, plus the mandatory pumpkin pie flavor boosters: maple syrup and cinnamon. (If you are looking for a canned pumpkin puree that is BPA free, here is one.)

And then this paleo Pumpkin Pie Pudding is set and gets its silky texture from the addition of some grass fed gelatin. This pudding has all the flavor of pie, with none of the usual icky gluten, sugar or processed ingredients. Plus, you don’t have to cook or make pastry! Yay! Did I mention that I topped it off with maple candied pecans? Because – I topped it off with MAPLE CANDIED PECANS! I used 4 oz jelly jars with lids so that they could be stored covered in the fridge easily.

Paleo Pumpkin Pie Pudding from #paleo #grainfree #glutenfree #gelatin #pumpkin

Edited to add:

Some people were reporting issues regarding the unflavored gelatin powder combining with the other ingredients. Although I did not have those problems myself, I have amended the instructions so that the gelatin is now bloomed first and then dissolved into the coconut milk; this should alleviate any issues. Please let me know if you have any problems!

Paleo Pumpkin Pie Pudding from #paleo #grainfree #glutenfree #gelatin #pumpkin


Paleo Pumpkin Pie Pudding with Maple Candied Pecans

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This Paleo Pumpkin Pie Pudding is dairy free & packed with pumpkin, maple syrup & cinnamon. All of the flavor of pumpkin pie, but no baking needed!

  • Author: Rachael Bryant / Meatified
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins, plus chilling time
  • Yield: 8 4 oz puddings 1x
  • Category: dessert, no bake
  • Method: chilled



For the puddings:

For the candied pecan topping: (omit for AIP)


For the puddings:

BLOOM: Place the water in a bowl and sprinkle the unflavored gelatin powder over it. Set aside to while the gelatin dissolves and solidifies in the liquid.

WARM: Add the coconut milk to a small saucepan and gently warm over low heat. Do not bring to a simmer or boil as that will cause it to separate. Once the milk is warm, add the bloomed gelatin and stir until it dissolves completely. Remove from the heat.

BLEND: Measure the pumpkin puree, maple syrup and ground cinnamon into a blender, then pour in the warmed liquid from the saucepan. Blend until completely smooth.

CHILL: Use a wide mouth canning funnel to divide the pumpkin pie pudding evenly between eight 4 oz jelly jars or spoon into similar sized ramekins. Chill for at least 2 hours before serving.

For the candied pecan topping:

COAT: Add all the ingredients to a small saute pan. Cook over medium heat until the maple syrup begins to bubble. Lower the temperature a little to keep the maple syrup bubbling lightly, stirring constantly until the syrup reduces and the pecans are coated, about 3 – 5 minutes.

COOL: Remove the candied pecans to a parchment paper lined plate and reserve until the puddings are fully chilled and set. Top the puddings with the candied pecans just before serving. If you like, add some whipped coconut cream and a sprinkle of ground cinnamon, too!


Will keep in the fridge for several days without the pecans on top. Make and store the pecans in an airtight jar, then add before serving.



  1. I just made this recipe and the flavor is delightful, but the gelatin did not combine. It sort of ended up as pea sized gelatin pellets.. Could the gelatin be combined at another step in the process to prevent this?

        1. I have done that… a lot! But, yes, you’re totally right – gentle heat will make it liquid again 🙂

  2. i agree with Megan…this recipe did not work for me. my gelatin didn’t really set leaving the pudding both soupy and grainy. the flavor was great though!

    1. I’m sorry that was the case 🙁 What kind of gelatin and pumpkin did you use? I’d really like to help fix this so that it works for everyone, so any extra info you can give me would be really helpful in trying to recreate the issue and rectify it.

      1. I used the Great Lakes gelatin and fresh pumpkin purée. I tried this again using half a tablespoon of gelatin dissolved directly in the coconut milk and it worked great 🙂

        1. Yay, I’m so glad! I changed my method so that the gelatin paste was whisked into warmed coconut milk and that seemed to work well, too 🙂

  3. It’s best to first “bloom” the gelatin in cool liquid and then add warm/hot liquid to thin it down, then add it to the rest of the ingredient. I am going to try this recipe today, using some milk to bloom it and then warm the water to thin it down.

    1. Update: I bloomed the gelatin in 1/2 cup of cold milk for a few minutes while I got everything else ready, and then added 1/4c warm-hot water to the gelatin mix. It worked great!

      1. Thank you for this, Kayla! I’ve now amended my instructions so that the gelatin / water mixture is whisked into the coconut milk which is warmed until it dissolves. It seems to solve the issue that people reported.

  4. If I were using a different type/brand of gelatin would the measurements be the same? Thanks, looks delish!

    1. I’m afraid I don’t know because I’ve only ever used the Great Lakes brand, but you can use the same measurements and see how the texture comes out. If it is too hard or too soft after setting, you can just melt the shapes back down and adjust with extra gelatin or liquid as needed. Hope that helps a little!

  5. I was so excited to find this recipe that fits in with the auto-immune paleo protocol (minus the nuts). I upped the spices to a big heaping tablespoon and used Trader Joe’s Pumpkin Spice blend, plus a little extra nutmeg, a pinch of salt, and some vanilla. It is DELICIOUS! I am so happy that I can have a treat at Thanksgiving and stay healthy. Thank you!

    1. YAY! Aw, this comment made me so happy! I did deliberately make the nuts a separate thing so that they could just be left out if needed – I’m so glad you’ve got a Thanksgiving dessert you can enjoy! The nutmeg and salt are a great idea, too, thank you 🙂

      1. I cant wait to try this, I am to bring two Pumpkin pies for Thanksgiving to my sisters. I will also make cute little cups of this for a healthier version YEAH thank you

  6. I have a question how important is the coconut milk? My one year old recently developed an intolerance to coconut and we can only have oat milk.

    1. I haven’t worked with oat milk before but if it’s a similar consistency then you should be able to just sub it in for the coconut milk. The gelatin should work just fine 🙂

  7. Yum! I made this for Thanksgiving dessert and it was a hit. So creamy and such a great pumpkin flavor. Thank you for the recipe!!!

  8. I just made this using leftover sweet potato instead of pumpkin and coconut sugar instead of maple syrup. The taste is terrific, and the texture is perfection. I make a lot of paleo puddings and I’ve gotten very good at guessing how much gelatin to how much everything else. I can’t say exactly how much sweet potato I used but I think it was close enough to your measurements. I probably used less sweetener. All in all, I’m keeping this recipe. I think it worked very well and thank you for it.

  9. Is this made with canned coconut milk, or coconut milk in a carton in the refrigerated section? thanks! Can’t wait to try this out.

  10. Could this recipe be made into one pie instead of dividing it into separate servings? Really excited to make it for Thanksgiving this year!

    1. I’ve never tried it that way – it would hold as a pie filling because the gelatin would make it set, but it probably wouldn’t slice too well on it’s own. I’d try putting it into a pie crust like this one, then chilling it for a few hours to set.

    1. I haven’t tested it myself, but I don’t see why it wouldn’t work to make that substitution 🙂

    1. Hi Kati, I don’t use those ingredients myself, so I’m not really sure that there would be a straight substitution. The maple syrup adds moisture as well as sweetness, so I suspect you would have to tinker with the ratios of other ingredients if you were to try a stevia swap.

  11. OMG!!! This is sooo good!!! I was looking for a pumpkin pie with no crust, basically just the filling & came across this recipe. I was so afraid it was going to have a jello like texture, but my goodness, did this surprise me! Texture just like pumpkin pie. Great way to sneek gelatin in my hubby’s diet ?. Awesome job ?

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