This Dairy-Free Pumpkin Pie Pudding is so simple to make, but is decadent enough to serve on your holiday table! This is a healthy and seasonal dessert recipe that tastes like a crustless pumpkin pie. Vegetarian and paleo.

dairy free pumpkin pudding with whipped cream on top

Why You Need This Recipe

If you’re on a gluten-free and dairy-free diet, then it can be hard to find seasonal or holiday dessert recipes. This Dairy-Free Pumpkin Pudding recipe is perfect because it tastes like a pumpkin pie, just without the crust.

You don’t have to wait until Thanksgiving to make this recipe! Pumpkin pudding is a delicious treat to enjoy as soon as it gets cool outside.

And, pumpkin is a really nutritious ingredient. It’s high in beta-carotene, fiber, magnesium, zinc, and folate. I like to keep a few cans in my pantry at all times (see my clean eating shopping list).

three jars of pumpkin pudding

Key Ingredients

Pure pumpkin puree is the base of this pudding. Look for the canned variety with no added sugar.

Egg yolks make this pudding thick and creamy. Vegans can use cornstarch instead of eggs (see the recipe card below for exact measurements).

Coconut milk adds richness.

Maple syrup adds sweetness.

Ground cinnamon or pumpkin pie spice helps bring all the flavors together and make it taste like a pumpkin pie.

Vanilla extract adds more depth of flavor to this healthy dairy-free dessert.

PHOTO WITH labeled ingredients for dairy free pumpkin pudding

Recipe Steps

Step One

Preheat your oven and combine the ingredients in a medium mixing bowl.

Be sure to check the recipe card at the end of this post for the exact measurements.

collage with how to make pumpkin pudding

Step Two

Whisk the ingredients together until they are smooth. Pour the pudding mixture into a square baking dish. 

Step Three

Bake your Pumpkin Pie Pudding for 45 minutes, or until the top has stated to turn a golden brown.

baked pumpkin pudding in dish

Step Four

Let the pudding cool for a few minutes and serve warm, at room temperature, or chilled. You can add a dollop of coconut or rice milk-based whipped cream, if you like.

Recipe Tips & Substitutions

  • Look for dairy-free whipped topping in the freezer or refrigerator section of most grocery stores.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days. 
  • You can make this recipe up to several days before you want to serve it. Just store it in the refrigerator and serve chilled. 

FAQs

Can I leave out the eggs in this recipe?

Yes, you can! To help the pudding set without eggs, use 2 tablespoons of cornstarch or 2 teaspoons of arrowroot starch instead.

Can this recipe be sweetened with dates instead of maple syrup?

Yes, it can. You can combine all the ingredients (leave out the maple syrup) in a high-speed blender. You’ll need about 10 pitted dates.

Can I use light canned coconut milk instead of full-fat coconut milk?

Yes, but the recipe won’t be as rich or thick.

place setting with pumpkin pudding

More Healthy Pumpkin Recipes You Might Like

Or, see my entire index of gluten-free pumpkin recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
two jars of dairy free pudding

Dairy-Free Pumpkin Pie Pudding


Description

This Dairy-Free Pumpkin Pie Pudding is so simple to make, but is decadent enough to serve on your holiday table! This is a healthy and seasonal dessert recipe that tastes like a crustless pumpkin pie. Vegetarian and paleo.


Ingredients

Units Scale
  • 1 15ounce can organic pumpkin puree
  • 4 egg yolks (for vegan, leave out the eggs and use 2 tablespoons of cornstarch or 2 teaspoons of arrowroot starch instead)
  • 1 cup full-fat canned coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1/2 cup organic maple syrup

Instructions

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, combine the pumpkin puree, egg yolks, coconut milk, vanilla extract, pumpkin pie spice, and maple syrup.
  3. Pour the mixture into a 8-inch square baking dish and bake for 45 minutes, or until the top starts to turn a golden brown.
  4. Remove from the oven and let the pudding cool for a few minutes.
  5. Serve warm or chill for at least 1-2 hours to thicken.

Notes

  1. Store any leftovers in a covered container in the refrigerator for up to 4 days. 
  2. You can make this recipe up to several days before you want to serve it. Just store it in the refrigerator and serve chilled. 
  3. Look for dairy-free whipped topping in the freezer or refrigerator section of most grocery stores.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Dairy-Free

Keywords: paleo pumpkin pie, crustless pumpkin pie, dairy free pumpkin custard

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.