Pumpkin Pie Pudding

This is a delicious alternative to pumpkin pie if you want to cut some carbs this Holiday Season.  I seriously enjoy it more than pie.  It is simple to make and so good!  Enjoy.

Serves 5-6 depending on the size of your dessert glasses


  • 15 oz. pumpkin puree
  • 1 tsp. vanilla
  • 1 ½ cup unsweetened vanilla almond, soy, or rice milk
  • ¼ cup Ionized Alkaline Mineral Water
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. pumpkin pie spice
  • ½ tsp. Himalayan or sea salt
  • ¼ cup Xyla
  • 2 ½ tbsp. coconut oil, melted
  • 3 tbsp. tapioca startch
  • Rice Whip topping
  • Skinny Crisp Cinnamon crackers – Found at Whole Foods Market / or chopped pecans

Directions:  Place all ingredients except rice whip, crackers, and nuts into a medium sized sauce pan.  Whisk ingredients together over medium heat until the mixture thickens.  About 7-8 minutes.  Remove from heat and pour into glass cups or dessert cups of your choice.  Cool for a few minutes then transfer to the refrigerator uncovered.  Once pudding is cool (about 10 min) cover with plastic until ready to serve.  Before serving crumble crackers and cover the top of the pudding or cover with nuts – or get crazy and do both!  You can use almonds or walnuts if you don’t want to use pecans.  Decorate with Rice Whip and sprinkle with a little cinnamon or nutmeg and enjoy. Be sure to let the pudding chill in the fridge for an hour before serving.

By:  Katy Joy Freeman, Alkaline Lifestyle Coach, MFT

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