Sugar-Free Pumpkin Pudding
This recipe for Sugar-Free Pumpkin Pudding is a treat for all the pumpkin fans that’s tasty and amazingly easy to make! And pumpkin does have a few carbs, but this is not too huge of a splurge on carbs for pumpkin season!
PIN Sugar-Free Pumpkin Pudding to try it later!
I’ve already confessed I’m not the world’s biggest pumpkin fan. But I hope recipes like Almond Flour Pumpkin Muffins and this Sugar-Free Pumpkin Pudding can get me some points with the pumpkin fans. And if you’re someone who loves desserts with pumpkin, you’re going to want to try this tasty pudding that’s easy enough to make in about 15 minutes.
Kara and I both scarfed this down when we tested the recipe. And it was a hit with her family when she gave them the leftovers! The recipe was adapted from a pumpkin pudding recipe I saw on a blog that’s no longer being updated. The original version combined pumpkin puree with sugar-free vanilla pudding mix, pumpkin spice, and evaporated milk.
I bumped up some of the ingredients just a bit. My version has sugar-free cheesecake pudding, heavy cream, and my favorite Golden Monkfruit Sweetener with the pumpkin puree and pumpkin pie spice. Just combine five ingredients, whisk together and chill!
You decide whether or not you want to add whipped cream on top for this easy pumpkin dessert that would be fun to make for Halloween!
Email This Recipe To Me!
Enter your email address and we'll send this recipe to your inbox.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Pumpkin Puree (affiliate link), not pumpkin pie filling
- Jello Instant Sugar-Free Cheesecake Pudding and Pie Filling (affiliate link)
- heavy cream, half and half, or milk
- pumpkin spice mix (affiliate link)
- Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
Is the Sugar-Free Pumpkin Pudding low in carbs?
Using heavy cream, Monkfruit Sweetener, and sugar-free Jello Pudding makes this Sugar-Free Pumpkin Pudding a pretty good option for low-carb diet plans. But pumpkin does have some carbs and so does the Jello cheesecake mix. So this has 9.8 net carbs per serving with 2.3 grams of protein. That might not work for Keto, but it’s pretty low in carbs for a dessert with pumpkin puree!
How to Make Sugar-Free Pumpkin Pudding:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- You’ll need Pumpkin Puree (affiliate link), heavy cream (or half and half or milk), Golden Monkfruit Sweetener or your favorite sweetener, Jello Instant Sugar-Free Cheesecake Pudding and Pie Filling, and pumpkin spice mix.
- You can also make this with Jello Sugar-Free Vanilla Instant Pudding if that sounds better to you or you can’t find the cheesecake flavor.
- Put all ingredients into a mixing bowl and mix with a whisk until everything is well combined.
- The mixture will be stiff. You can add a bit more cream if you prefer a thinner pudding.
- Divide pudding into serving containers and chill for a few hours.
- Serve Sugar-Free Pumpkin Pudding topped with a little whipped cream if desired and enjoy!
More Tasty Recipes with Pumpkin:
Check out My Favorite Pumpkin Recipes for more sweet and savory recipes using pumpkin.
Sugar-Free Pumpkin Pudding
If you're looking for an idea for an easy treat made with pumpkin, this Sugar-Free Pumpkin Pudding is about as easy as it gets, and this is so tasty!
Ingredients
- one 15 oz. can pure pumpkin puree
- two 1 oz. packages Jello Instant Sugar-Free Cheesecake Pudding and Pie Filling (see notes)
- 16 oz heavy cream, half and half, or milk (see notes)
- 1 tsp. Pumpkin Spice Mix
- 2 T Golden Monkfruit Sweetener (see notes)
Instructions
- Put pumpkin puree, heavy cream (or use half and half or milk if you prefer), Golden Monkfruit Sweetener or your favorite sweetener, Jello Instant Sugar-Free Cheesecake Pudding and Pie Filling and pumpkin spice mix into a mixing bowl.
- Mix all ingredients with a heavy whisk until everything is well combined.
- The mixture will be stiff. You can add a bit more cream if you prefer a thinner pudding.
- Divide pudding into eight serving containers and chill for a few hours.
- Serve Sugar-Free Pumpkin Pudding topped with a little whipped cream if desired and enjoy!
Notes
Nutritional information is calculated using heavy cream.
Some stores will have the larger size package of Jello Instant Sugar-Free Cheesecake Pudding and Pie Filling (affiliate link) and if you find that size you'll only need one box. You can also make this with Jello Sugar-Free Vanilla Instant Pudding if that sounds better or you can't find the cheesecake flavor.
You can use heavy cream, half and half, or milk, whichever you prefer. Use a bit more if you'd like a thinner pudding that makes a few more servings.
I love Golden Monkfruit Sweetener (affiliate link) for the brown-sugar flavor it adds to desserts, but use any sweetener you prefer if you don't have that.
Nutritional information doesn't include optional whipped cream topping.
Recipe adapted from this recipe at Rookie Cookery, a blog that is no longer being updated.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 248Total Fat 22gSaturated Fat 14gUnsaturated Fat 6.4gCholesterol 67mgSodium 309mgCarbohydrates 11.4gFiber 1.6gSugar 3.8gProtein 2.3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low- Glycemic Diet / South Beach Diet Suggestions:
This pumpkin pudding recipe is relatively low in carbs for a dessert with pumpkin; check nutritional information to decide if it will work for you. If you want to make this for phase two for the original South Beach Diet, they would recommend reduced-fat dairy. Celiac.com says that Jello Sugar-Pudding Mix is gluten-free, but check the ingredients to be sure it works for you if you need gluten-free.
Find More Recipes Like This One:
Use Desserts and Baking to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Sugar-Free Pumpkin Pudding was posted in 2020. It was last updated with more information in 2026.
31 Comments on “Sugar-Free Pumpkin Pudding”
Just made half the recipe and it tastes wonderful! I used Swerve brown sugar. I mistakenly added the sugar equivalent for the full recipe, but loved the extra sweetness. This is a Fall winner! Thanks so much!
So glad you like it. And good to know it works with Swerve.
Question. Can this recipe be put into a graham cracker pie crust?
I am guessing it would work, although I haven’t ever done that myself. I’d love to hear how it goes if you try it!
I am always looking for a sweet low-carb treat, especially around the holidays. This recipe fit the bill. Very delicious and satisfying!
Thanks Lori, so glad you enjoyed it!
👋,
I want to make this so the cholesterol won’t be so high and saturated fat. Thank U
Blessings
😇🙏🏽🌷
If you are asking me how to adjust to change those, I wouldn’t know how to do that other than using milk instead of heavy cream. But I hope you enjoy the recipe.
What amount of Splenda do you use to substitute for the Monkfruit sweetener?
Not sure I can answer that because there are a lot of sweetener blends that have Splenda. But if it is a type of Splenda that subs 1:1 for sugar, the amount would be the same.
If I’m not that concerned with the sugar content, and don’t like monk fruit sweetener at all, can I just use brown sugar? Or would you suggest just omitting it totally? Thanks.
Yes, I would add the same amount of brown sugar.
To be honest, I would’ve never tried cheesecake pudding on my own! I’m so glad I did because this is my family’s new favorite dessert recipe! On our 2nd batch I tweaked the recipe a little by adding 1/2 can more pumpkin and another teaspoon of pumpkin pie spice and even made some pumpkin whipped cream! Ooh-la-la!
So glad you are enjoying it. And your tweak sounds interesting to me!
Love that
This recipe was easy to make and delicious!
So glad you enjoyed it!
NOTE: There are 821 calories in 8 oz. of heavy cream! This recipe is likely made with fat-free milk which contains 86 calories. Nonetheless, it’s REALLY good!!
Yes, I don’t know for sure why the nutrutional information calculated so wrong for this, but it looks to me like 16 oz. heavy cream is indented in the ingredient list, so maybe it didn’t even read that.
I will recalculate and edit it, and also clarify that you can use cream, half and half, or milk!
Thanks for letting me know.
You really don’t need any additional sweetener. It ads that fake sugar taste! I add extra fresh grated nutmeg and cinnamon.
Your choice on that. Of course there is sweetener in the sugar-free jello pudding so that might be sweet enough for some people.
I’m sorry but I don’t have any experience using gelatin to make pudding. Maybe try googling it?
Glad you enjoyed and were able to successfully adapt to your preferences!
Thanks for looking into this!
No problem, I am sad it was wrong, and a bit mad at my nutritional information calculator. I can’t think of anything I could have done to make it come out wrong.
I use a program that calculates it, and I’m not home so I can’t look at the ingredients I used to check on it. I will double check with the ingredients I used when I get back home, but possibly not until sometime tomorrow.
I am so sorry (and frustrated) that this was indeed calculated incorrectly by the program that’s built into my recipe card. I did each ingredient separately (based on what was on the package or using the internet for heavy cream) and I didn’t get exactly what you did. I was wondering if you were calculating with two cans of pumpkin? But the total carbs came out to 10.9 per serving minus 1.5 grams fiber for 9.4 net carbs per serving.
I have edited the post, and again I apologize for the mistake. I am guessing that the Sugar-Free Cheesecake Mix wasn’t recognized by my carb calculator because when I did that separately it came out wrong. I should have caught it, but obviously I didn’t. THANK YOU so much for telling me. And I have removed the tag for Keto for this recipe.
If the sugar free pudding has artificial sugar in it why you add more sugar
Because you’re using a can of pumpkin that’s not sweetened. We didn’t think it was too sweet but you can use less sweetener if you prefer.
hello,
sugar free pumpkin pudding – what is pumpkin spice mix?
There is a link in the post to see the product on Amazon.com. It’s a mixture of spices first used in pumpkin pie, but now popular for lots of recipes. Sometimes it might be called Pumpkin Pie Spice. Most any store in the U.S. will have it, or you could google for a recipe if you want to see the individual ingredients.