Bariatric Support Group

Date: September 17, 2016

Facilitator: KC admin

As we move into fall, we wanted to share a pureed pumpkin pudding that patients can make when they start the pureed foods in their post-operative diet progression.  It does not contain sugar so is something any of our patients can make. 

Bariatric Friendly Pumpkin Pudding Recipe

(Original recipe from “Baked by Rachel” and modified to be “bariatric friendly” by KC Bariatric admin).


2 cups unsweetened vanilla almond milk (we used Skim Fairlife Milk)

¼ cup cornstarch

1/4 tsp salt

1 tsp vanilla extract

3/4 cup pumpkin puree

1/2 tsp pumpkin spice

1/2 tsp cinnamon

1 egg

5-7 drops Stevia to taste (we used 8 packets of Splenda)


In a medium saucepan combine milk, cornstarch, salt, Stevia, and vanilla extract. Whisk until combined. Cook over medium heat. In a separate bowl, whisk egg and add to the saucepan. Stir constantly and reduce heat to low and cook for 1-3 minutes. Add pumpkin puree, pumpkin spice, and cinnamon. Whisk all ingredients. Pour through a mesh strainer into a medium bowl. Enjoy warm or chilled.

You can either use it as a warm thick liquid to drink (which we did) or put it in cups and refrigerate to pudding consistency.  Fairlife Milk, which we used, is an ultra-filtered cow’s milk that has no lactose in it.  Due to the ultra-filtration, it has twice the protein and 1/3 more calcium than regular milk and it lasts much longer than regular milk (2 – 3 months).  Everyone loved the pudding!  You can make it thicker or thinner depending on how much cornstarch you use.