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Low Carb Pumpkin Pudding {Made with Cauliflower and Stevia}

This Low Carb Pumpkin Pudding is a great way to enjoy that delicious pumpkin flavor you love, while staying on your low carb diet! This is a sponsored post written by me on behalf of In The Raw and SheSpeaks. All opinions are entirely my own.

Last year, my husband and I started our journey on a low carb diet two weeks before Thanksgiving. Our whole family thought we were absolutely crazy, but we had made up our minds that we were going to follow through with it, and we did. We stayed on our low carb diet for about 8 months and reached our goal weights. It felt amazing!

Now that we have reached our goal weights, we have loosened our belts up a little bit. We don’t eat completely low carb anymore, but we do try to make better food choices most of the time.

It was really quite difficult to give up my favorite foods for Thanksgiving last year. The food I missed the most was pumpkin pie. I mean, can you really have Thanksgiving dinner without a slice of pumpkin pie topped with whipped cream? It was so hard to resist the temptation!

I recently decided to do a little experiment to see if I could make a low carb dessert that tasted like pumpkin pie. I use cauliflower in place of high carb foods all the time, and I had recently seen a recipe floating around the internet for a Cinnamon Cauliflower Pudding, so I thought I would try making a Low Carb Pumpkin Pudding using cauliflower.

I know what you’re probably thinking… “cauliflower pudding? Won’t that be disgusting? Won’t that taste like cauliflower?” I’m in a lot of low carb groups on Facebook, and the number one complaint I hear is that most recipes made with cauliflower still taste like cauliflower. They don’t taste like whatever they are supposed to be mocking. I think that is because most people just don’t use enough seasoning to mask the cauliflower taste enough. Cauliflower does have a very strong, distinct flavor, so you have to really put some effort into seasoning it enough to hide that flavor.

This Low Carb Pumpkin Pudding does NOT taste like cauliflower. I loaded this recipe up with cinnamon, pumpkin pie spice, cloves, ginger and Organic Stevia In The Raw®, and it did a wonderful job of hiding that cauliflower taste.

I made this Low Carb Pumpkin Pudding while my husband was at work, and when he came home, I asked him to taste it and let me know what he thought it tasted like. His response was “pumpkin”. He did not taste the cauliflower flavor at all, and believe me, he would have let me know if he did.

If you’re following a low carb diet this holiday season, try this Low Carb Pumpkin Pudding. It will give you the satisfaction of that delicious pumpkin pie flavor you are probably longing for, but help you stay on track! It’s absolutely delicious topped with whipped cream and chopped pecans.


This recipe is super easy! All I did was stir a bunch of ingredients together in a pot and let it simmer on the stove for a half hour before blending it up in my food processor. It honestly can’t get much easier than that!


  • 10 oz. bag of frozen riced cauliflower
  • 15 oz. can of 100% pure pumpkin
  • 1 cup canned coconut milk
  • 2 tsp. ground cinnamon
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. coarse salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 4 packets Organic Stevia in the Raw
  • 1/2 cup water


  1. Mix all ingredients together in a large saucepan. Let simmer over low heat for approximately 30 minutes, stirring occasionally.
  2. Allow pudding to cool for 10 minutes, then transfer to food processor.
  3. Blend pudding in food processor until it reaches your desired consistency. I blended mine for approximately 5 minutes.

This recipe makes approximately seven 1/2 cup servings.


Stevia grows naturally in the Americas and is now cultivated throughout the world. Organic Stevia In The Raw is the most recent addition to the In The Raw family of sweeteners.

Organic Stevia In The Raw is non-GMO and naturally gluten free. Each packet has only 3 calories, and provides the sweetening equivalence of two teaspoons of sugar. A little bit goes a long way!

There are so many great ways to use Organic Stevia In The Raw! Try swapping out your normal coffee sweetener with Organic Stevia In The Raw, add it to your smoothies, or sprinkle some on top of yogurt, oatmeal or fresh fruit for a tasty treat.


Enter to win one of four In The Raw bundles that include branded measuring spoons, a koozie, a tote bag and a one month supply of Organic Stevia In The Raw. One Grand Prize winner will also win a $50 Gift Card to the grocery store of their choice!

Look for Organic Stevia in the Raw at your local grocery store or buy it online.

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Low Carb Pumpkin Pudding {Made with Cauliflower and Stevia}


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