Sugar-Free Pumpkin Pudding

Discover this sugar-free pumpkin pudding: a light, gluten-free, and nut-free dessert perfect for autumn. It is healthy and easy to digest.

Course Dessert

Cuisine homemade

Keyword dessert, gluten free, low carb cake, pumpkin, sugar free, sugar free dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 152kcal

Author missblasco

10.5 oz Roasted pumpkin Approx. 1 ¼ cups of mashed roasted pumpkin.
2 tbsp Plain full-fat or Greek yogurt You can substitute with 1 tbsp heavy cream for extra richness.
2 Large eggs Approx. 4.6 oz.
1/2 Vanilla bean Scraped.
1/4 tsp Vanilla extract
2 oz Dark chocolate 2 squares, 85% cocoa (Optional, for the sauce).
1 tbsp Whole milk to melt the chocolate optional

Place the roasted pumpkin, yogurt, eggs, vanilla seeds (scraped from the bean), and vanilla extract into a food processor or blender. Process until the mixture is completely smooth.
Pour the mixture into a rectangular loaf pan. You can also use individual ramekins; just keep in mind that the baking time will be shorter for smaller portions.
Preheat your oven to 400°F (200°C) for 10 minutes. Lower the temperature to 350°F (180°C) and bake the pudding for 30 minutes.
For an even silkier texture, you can bake it in a bain-marie (water bath), although it’s not strictly necessary as the pumpkin base stays naturally juicy.
Once baked, let it cool to room temperature and then refrigerate. This pudding tastes best after resting in the fridge for a few hours.
To serve, melt the dark chocolate with the tablespoon of milk. You can do this in the microwave at low power (360W) for 20 seconds (adding 10-second bursts if needed) or in a small saucepan over a water bath.
Drizzle the fresh chocolate sauce over the chilled pudding or simply serve it with a square of dark chocolate on the side.

Scaling up: If you are hosting 4 or more people, simply double or triple the ingredients proportionally and adjust the vanilla to your taste.
Nutritionist's Tip: Using roasted pumpkin instead of canned puree significantly enhances the natural sweetness and reduces the need for added sweeteners, making this a metabolic-friendly dessert.