Low-Carb Pumpkin Apple Pudding

Pumpkin Apple Pudding
Pumpkin Apple Pudding with Maple. Laura Dolson
Total Time 57 min
Prep 12 min, Cook 45 min
Yield 10 servings

This baked pudding is similar to pumpkin pie, but I wanted to make it at least a little different.  I added chopped apple for some added "spark" and it works really well.  I also wanted to try a differently-spiced dessert without going so far away from traditional pumpkin spices that it seemed odd.  I used coriander, which is a "warm" spice (as I think of cinnamon and nutmeg) while at the same time being a little different.  If you are hesitant about trying coriander in a dessert, you might use a little less the first time out.  Of course, you can use any pumpkin pie spice and it will work fine, but use less of it - coriander is pretty mild compared to the traditional spices.

Note to those in the UK and other countries where "coriander" can either be the seed or the leaf of the plant: I am referring to the ground seed.  There are no leaves in this pudding!  (In the U.S., Mexico, and some other countries we call the leaves "cilantro".)


1. Preheat oven to 200 degrees F (not a typo - I find the pudding cooks more evenly if the temperature comes up more slowly instead of starting out hot)

2. Butter a 2-quart casserole dish.

3. Mix all the ingredients except the apple together - use a mixer, blender, food processor, or spoon.

4. Stir in the apple, and pour the mixture into the casserole dish. Decorate with apples if desired.

5. Put in the oven, and turn the oven up to 350 degrees F.

Bake about 45 minutes. It will be slightly wiggly in the center. If you have an instant-read thermometer, it should be up to 155 F. The center will cook the rest of the way out of the oven.

Serving Suggestion: Serve with whipped cream, chopped walnuts, or both.

Note on the sugar-free maple syrup: I used one of the ones made by Maple Grove, as those are the only ones I have found that taste decent. If you haven't found a sugar-free maple syrup that you like, don't use it! Just use more regular sugar substitute. The Maple Grove type that I used lists 6 gram of carb per 1/4 cup, which includes 5 grams from sorbitol. I counted all the 6 grams in the recipe.

Nutritional Information: Each of 10 servings has 5 grams effective carbohydrate plus 2 grams fiber (7 grams total carbohydrate), 3 grams protein, and 112 calories.

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