Pure Joy Planet

Pumpkin Pie Cheesecake Pudding | Keto + Vegan

Ready in
1 hour


  • 1 can coconut cream (liquid removed) OR 1/2 cup coconut meat
  • 3/4 cup pumpkin puree
  • 1/2 cup agar paste ( 1 tsp. agar powder + 1/2 cup boiling water, stir to combine)
  • 1/4 cup Lakanto, POWDERED or equivalent stevia to taste
  • 1-2 Tbsp. lemon juice (2 if you like a more cheesecake flavor)
  • 2 Tbsp. lucuma
  • 1 Tbsp. lecithin
  • 2 tsp. pumpkin pie spice or more to taste
  • 1 tsp. vanilla extract or 12 drops Vanilla Essence
  • 1/2 tsp. mineral salt
  • OPTIONAL - Coconut Whip: 2 cans Thai Kitchen coconut cream (remove the liquid and use the coconut fat only) 1 cup agar paste, 1/4 cup Lakanto, or equivalent stevia to taste, 1/4 cup coconut oil, 2 Tbsp. lecithin (non GMO soy or sunflower), 1 tsp. vanilla 1/4 tsp. salt


  1. Refrigerate canned coconut. Open and take just the coconut off the top and discard the water.
  2. Make agar paste by combining 1 tsp. agar powder with 1 cup water. Bring to a boil and simmer for 3 minutes. Turn off heat. Let cool for 2-3 minutes. Use 1/2 cup for pudding and 1/2 cup for whipped topping.
  3. Add all ingredients to a food processor and process until smooth.
  4. Spoon or pour in pudding cups of choice
  5. Recipe teaser is a part of our full Healthy Low Carb Holiday E-Book and Video Cooking Class found here