Diabetes-Friendly Pumpkin Pie Pudding

pumpkin pie pudding

Published June 10, 2015 | Written by

Published by: Healthline Exclusive

Servings: 3
Total Time: 10 min

Prep Time: 10 min | Cook Time: 0 min


Pumpkin pie may be a staple at holiday parties, but this pumpkin pie pudding is not only lower in sugar, fat, and calories than the traditional Thanksgiving favorite, it’s also more likely to be enjoyed year round.

Traditional pumpkin pie is made with dairy, but this pumpkin pie pudding uses tofu, which is higher in fiber. It’s also lower in sugar than a traditional pumpkin pie and the almond milk adds some heart-healthy fat.

Recipe, photo, and nutritional analysis courtesy of Desserts With Benefits

Nutrition Facts
Serving size: 1 1/2 cups
Calories per serving: 250
% Daily Value*
Total Fat 11.0g 17%
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carbohydrate 20.0g 7%
Dietary Fiber 10.0g 40%
Sugars 5.0g
Protein 17.0g 24%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 16-oz container of organic firm tofu, drained
  • 2 cups 100% pure pumpkin puree, canned
  • 1/4 cup unsweetened vanilla almond milk
  • 2 Tbsp. roasted almond butter
  • 2 tsp. English toffee-flavored Stevia extract
  • 2 tsp. maple flavoring
  • 2 tsp. ground cinnamon
  • 1/2-1 tsp. pumpkin pie spice (to taste)
  • 1/4 tsp. salt

Step by Step:

  1. Drain the tofu and remove from packaging. Press the tofu between two paper towels to remove as much water as possible. For best results, sandwich the tofu between heavy dishes to add extra weight and remove more water.
  2. Add tofu, pumpkin puree, almond milk, almond butter, stevia extract, maple flavoring, cinnamon, pumpkin pie spice, and salt to a high-speed blender or food processor
  3. Puree until completely smooth and even.
  4. Transfer to serving bowls, cover, and refrigerate overnight before serving.