Collagen Pumpkin Pie Pudding

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    For the Pudding:

    • ½ cup coconut cream (for this you will need 1 can full fat coconut milk)
    • ¼ cup pumpkin puree
    • 1 tbsp maple syrup (or 1/4 tsp powdered stevia or 6 to 9 drops)
    • ½ tsp cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground ginger
    • ⅛ tsp sea salt
    • 1 scoop Organixx Collagen Powder

    For the Whipped Topping:

    • 1 tbsp coconut cream
    • ½ tsp maple syrup (or a pinch of powdered stevia or 1-2 drops)
    • ⅛ tsp vanilla extract


    1. Take 1 can of full fat coconut milk and place it in it a refrigerator for 24 hours. The coconut milk will separate into coconut water at the bottom of the can, and a harder mass of coconut cream that will rise to the top of the can. For this recipe you want the coconut cream.
    2. Add pumpkin and all ingredients except coconut cream to a bowl. Whisk until well combined.
    3. Add 1/2 cup coconut cream to the bowl and whisk well again until the texture is smooth.
    4. Pour into 2-4 individual glass bowls or one large serving dish.
    5. Cover and place in fridge until pudding has set (at least 60 minutes).
    6. Create whipped topping by blending 1 TBSP full fat coconut cream, 1/2 tsp of maple syrup, and 1/8 tsp of vanilla. Whip until smooth and then spread on top of your pumpkin pudding. *You may want to double or triple the amount of topping you make if you like lots of topping.
    7. Garnish with chopped walnuts (or other nuts) if desired, a sprinkle of pumpkin pie spice, and serve.


    Serves 4. Per Serving (based on using maple syrup):

    Calories: 123.7 |
    Total Fat: 10.4 g |
    Total Carbohydrate: 6.6 g |
    Dietary Fiber: 1.8 g |
    Protein: 3.4 g


    1. Hello.

      I tried this recipe today. I really like it! Light and refreshing.

      Since my coconut milk didn't harden like Katrina's, I put the pudding and whipped topping seperate in the fridge for an hour, then in the freezer for about half an hour (while I ate my dinner) & it was perfect (the whipped topping hardened but I mixed it a little untill it thawed enough)!

      Thank you for for sharing all these amazing recipes. I really enjoy trying them out and am never disappointed.

      • Hi Salsabeel, thank you so much for giving this delicious pudding a try! We're glad you enjoyed this dish.

        We would like to invite you to browse more of our healthy and yummy recipes and let us know which one you would like to recreate next:

        Thank you for being here with us. Wishing you a lovely day!

    2. There are multiple discrepancies between the video and the recipe: (A) Do you cook it or not? Video shows no, recipe says yes. (B) Does it serve one or four people? In the video it serves one, but the recipe says to pour it into four serving dishes. (C) The video said that the coconut cream came from the can of full fat coconut milk, but the recipe says to use the entire can plus an additional 1/2 cup of coconut cream. (D) The recipe says nothing about refrigerating the can of full fat coconut milk overnight, only the video mentions that step. (E) Should you refrigerate it 30 or 60 minutes at the end?

      • I would like to know the answer to the questions as well:

        A) do you place the ingredients in a pot over low heat or not?

        B) what is the size of the can of coconut milk.. how many mls/oz? Does it make 4 small servings? size? as opposed to 1 large as in the video,: it looked like the 2 kids could easily polish it off

        C)I am assuming that the 1/2 c coconut cream comes from the refrigerated full can of full fat coconut milk... is this correct? and there ought to be some left over to use in the whipped topping? correct?

        D). no need to answer because step 1 of the recipe states place the can of full fat coconut milk in the fridge x 24 hours.

        E) no need to answer - the recipe states to refrigerate until the pudding has set

        • Hello Carole and Dee. Thank you for pointing these questions out to us.

          A. Are the pudding ingredients cooked under low heat?

          We're sorry for the discrepancy. Sometimes, the original recipe steps/ingredients are changed along the way. For this recipe, the ingredients for both the pudding and the puree are NOT cooked in low heat. We have corrected the original recipe in this post.

          B. How many does it serve? The recipe says four, but the video uses only one container. What is the size of the coconut milk?

          The recipe can be served in four small dishes or in one big dish meant to be shared, just like what Katrina did. Katrina used a 13.66 fl oz. of organic and unsweetened coconut milk.

          C. The recipe instructs to use the whole can of coconut milk, but Katrina said to only use the 1/2 cup coconut cream from the refrigerated cup.

          Sorry for the confusion. The 1 can full fat coconut milk in the ingredient list was not intended to be used as a whole, but only for the hardened and separated coconut cream to be used for the pudding and some left over for the whipped topping.

          Hope these somehow clarified things for the both of you. Let us know how your pudding turned out!

    3. You didn’t mention how to prepare the whipped topping. Does coconut cream whip up like heavy whipping cream?


      • Hi Regina. You may check the ingredients list again and go directly under the "For the Whipped Topping" to see the list of ingredients needed. Coconut cream is an excellent vegan and lactose-free substitute for heavy cream, if whipped and prepared properly. Hope this helps!

        • you didn't read the comment properly. you do not mention in the recipe how the whipped topping is made 'correctly' or even mention it in the serving comment. surely, a recipe instruction should not be, essentially, 'go to another recipe to learn how to make the whipped topping.'

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