Low-Carb Pumpkin Pudding

Pumpkins, warmth, brown-yellow-red-orange colors. Those are all reminders to me that Fall is here! Fall is my favorite time of the year. I like the cool breeze, vibrant colors, and the scents of... well, Fall. While cool outside, my house is always warm with Fall scents. So I found a recipe for something yummy, something that tastes like fall...

Low-Carb Pumpkin Pudding 

Ingredients: 

For Pudding: 

1/2 c refridgerated coconut milk (actually becomes coconut cream) 

1/4 c canned pumpkin filling 

6 drops of liquid stevia (or a 1/4 tsp powered stevia or 1 tbsp maple syrup) 

1/2 tsp cinnamon 

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp salt 

For Whipped Topping: 

1 tbsp refridgerated coconut milk 

1 drop liquid stevia (a pinch of powered stevia or 1/2 tsp maple syrup)

1/8 tsp vanilla extract

1. Mix the pudding ingredients together. Pour into a glass. 

2. Wisk the whipped topping ingredients together. Pour on top of pudding. 

3. Refridgerate for at least 30 minutes for coolest results. 

4. Enjoy! 

Not only is this recipe Low-Carb, but it is also Gluten Free. One serving is 9 carbs.