Recipe description
June 24, 2026
Pumpkin pudding with cinnamon
Creamy pumpkin pudding with cinnamon that supports gentle digestion.
88%
General Gut Health Match
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We found the following allergens in the recipe ingredients: tree_nut, milk, egg, peanut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from pumpkin, oats, and chia seeds.
- Includes cinnamon and other plant ingredients offering polyphenols and flavor variety.
- Plant-forward dessert with balanced protein and moderate sugar to fit into mindful snacking.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pumpkin
2
cup
Cinnamon
1
teaspoon
Milk, lactose free
1
cup
Sugar, brown
2
tablespoon
Cornstarch
2
tablespoon
Vanilla Extract
1
teaspoon
Nutmeg
0.25
teaspoon
Instructions
1
In a medium saucepan, combine pumpkin, lactose-free milk, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract over medium heat.
2
Stir constantly until the mixture thickens and begins to bubble.
3
Once thickened, remove from heat and let it cool slightly.
4
Pour the pumpkin pudding into serving dishes and refrigerate until set.
5
Serve chilled, garnished with a sprinkle of cinnamon if desired.
More Recipes For Your Gut
Nutrition
335 kcal
Calories
16 g
Protein
52 g
Carbohydrates
9 g
Fiber
18 g
Sugar
15 g
Fat
3 g
Saturated fat
0.2 g
Salt
FAQ
What are the key ingredients and possible substitutions?
The pudding is built on pumpkin and cinnamon; you can swap dairy for plant-based milk (almond, oat, soy) and use a mild sweetener (maple syrup) and a thickener like cornstarch or arrowroot. Adjust spices to taste.
Is this vegan or dairy-free?
Yes—make it vegan/dairy-free by using plant-based milk and ensuring all ingredients are animal-free.
Is it gluten-free?
Yes, if you use gluten-free thickeners (cornstarch or arrowroot) and avoid gluten-containing flavorings.
How can I adjust sweetness and cinnamon level?
Start with less sugar and cinnamon, then taste and add more in small increments.
Should I serve it warm or cold?
It can be served chilled or at room temperature; you can warm it slightly if you prefer.
How long do leftovers keep and can I freeze them?
Refrigerate for 3–4 days; freezing is possible but texture may change.
Fresh pumpkin or canned pumpkin—which should I use?
Canned pumpkin gives a consistent texture, but fresh pumpkin can work if you puree it well.
How can I boost fiber or protein without changing the flavor too much?
Consider adding a tablespoon of chia seeds or flaxseed meal, or a little soft tofu for protein; for more fiber, add extra pumpkin or a fiber-rich topping like oats.
What equipment will I need and any tips for a smooth texture?
You’ll need a saucepan, a whisk or spoon, and serving dishes; whisk regularly to prevent lumps if thickening with starch.
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