Our creamy Pumpkin Pudding recipe is healthy, vegan and dairy-free. It's made with pumpkin puree, coconut sugar, pumpkin spice and non-dairy milk. It comes together in only 10 minutes and makes a delicious dessert for fall and winter holidays or an after dinner treat.
This delicious vegan pumpkin pudding is a great alternative to vanilla pudding and chocolate pudding during the fall and winter months when we're obsessed with everything pumpkin! From pumpkin spice muffins to pumpkin cookies to pumpkin chili, there is a pumpkin-inspired recipe for everyone!
After 10 minutes on the stove and a chill overnight, you can enjoy creamy pumpkin pudding with your favorite toppings, like whipped cream, pecans, syrup- whatever you love mixed into your pumpkin desserts. Or add some chocolate chips like we do in our chocolate chip pumpkin cookies.
Table Of Contents
Ingredients
- Almond milk: plain unsweetened almond milk is my preference but other non-dairy milks oat milk or soy milk work fine.
- Coconut milk: always use full fat coconut milk so the pudding becomes creamy. Don't use coconut milks that are reduced or low fat.
- Pumpkin puree: canned pumpkin or homemade pumpkin puree. Just make sure not to use pumpkin pie filling!
- Pumpkin pie spice: this is my favorite brand of pumpkin pie spice. I think it has the strongest flavor.
- Vanilla extract or cinnamon extract: opt for pure vanilla extract and avoid extract brands labeled "imitation". Cinnamon extract also makes a delicious alternative to the vanilla extract. I use a combination of both for the best of both worlds! Or if you can find it, pumpkin pie spice extract would make this recipe extra fantastic.
- Coconut sugar: unrefined coconut sugar keeps this pumpkin pudding vegan and on the healthier side than when using refined white sugar.
- All-purpose flour: acts as a thickener for the pudding. If you'd like a gluten-free version, you can use cornstarch instead.
Instructions
- In a medium saucepan, combine the all-purpose flour, coconut sugar and pumpkin spice seasoning. Slowly pour in 1 ¼ cups almond milk and the can of coconut milk and turn the burner on to medium heat. Constantly whisk until the milks begin to boil.
- Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken. Turn the burner off and stir in the pumpkin puree, cinnamon extract and vanilla extract. Add a pinch of salt and whisk until the pumpkin puree blends into the milk mixture and the mixture is smooth.
- Transfer the warm pudding to a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. Chill for 2-3 hours or overnight for best results.
To serve, top with coconut whipped cream or pumpkin whipped cream and a dash of pumpkin spice seasoning.
How To Store Pumpkin Pudding
Store pumpkin pudding in the fridge in a covered container (as suggested above) for up to 5 days or in the freezer for up to 3 months in freezer-safe storage containers.
How Can I Prevent Skin From Forming On Pudding?
To prevent the thin coating of "skin" from forming on top of your pudding, place a piece of plastic wrap or parchment paper on top when storing. Gently press down so it touches the pudding. This easy trick prevents the skin!
Kristina's Tips
- To set, place a piece of plastic wrap over the pudding and gently press down on it so it touches the top. This will prevent a "skin" from forming.
- If the pudding appears lumpy, warm it up slightly and then use a whisk to break up the clumps. If that doesn't work, run it through a food processor in very short increments until it's smooth.
- This pudding becomes a shade of brown rather than orange. This is totally normal! The coconut sugar and milk take away a lot of the orange hue from the pumpkin puree. If you'd like a festive looking pumpkin pudding, add a few drops of orange food coloring.
Mix-In and Topping Ideas
Our favorite add-ins for homemade pumpkin pudding are:
- Whipped cream: to keep it vegan or dairy-free, use coconut whipped cream. Pumpkin whipped cream makes this an extra special pumpkin treat!
- Nuts: almonds, pecans, walnuts and hazelnuts all taste delicious atop pumpkin pudding.
- Shredded coconut: add sweetened shredded coconut to give it a coconut flair.
- Dried fruits: dried cranberries, raisins, currants, or a granola mix are good fruit options.
- Maple syrup: drizzle with a bit of maple syrup (or chocolate or caramel sauce).
- Spices: a sprinkling of pumpkin pie spice, nutmeg or cinnamon top off pumpkin pudding nicely.
Variations
- Gluten-free: use cornstarch instead of flour. Use 1 tablespoon of cornstarch for every 2 tablespoons of flour.
- Non-vegan: pumpkin pudding is just as delicious when made non-vegan. Use white sugar and dairy milk instead.
Recipe
Vegan Pumpkin Pudding
Ingredients
- 4 tablespoon all-purpose flour
- ½ cup coconut sugar
- 1 tablespoon pumpkin pie spice
- 1 ¼ cup unsweetened almond milk
- 1 ¼ cup full fat coconut milk usually in a can
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract *see notes
- 2 teaspoon cinnamon extract *see notes
- pinch of salt
Instructions
- In a medium saucepan, combine the all-purpose flour, coconut sugar and pumpkin spice seasoning. Slowly pour in 1 ¼ cups almond milk and the can of coconut milk and turn the burner on to medium heat. Constantly whisk until the milks begin to boil.
- Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken. Turn the burner off and stir in the pumpkin puree, cinnamon extract and vanilla extract. Add a pinch of salt and whisk until the pumpkin puree blends into the milk mixture and the mixture is smooth.
- Transfer the warm pudding to a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. Chill for 2-3 hours or overnight for best results.
- To serve, top with coconut whipped cream or pumpkin whipped cream and a dash of pumpkin spice seasoning.
Notes
Nutrition
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