Dairy-Free Pumpkin Pie Pudding
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. This recipe is vegetarian and paleo.
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.
Why You Need This Recipe
- You don’t have to wait until Thanksgiving to make this recipe! Pumpkin pudding is a delicious treat to enjoy at any time of year.
- 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).
- This dairy-free pumpkin dessert uses real food ingredients and is perfect for vegetarian, paleo, gluten-free, and lactose-free diets.
Key Ingredients
Pure pumpkin puree is the base of this pudding. Look for the canned variety with no added sugar (you don’t want to use pumpkin pie filling).
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.
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.
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.
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 for serving, 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.
- Have extra pumpkin on hand? Try this yummy Pumpkin Banana Smoothie!
Recipe FAQs
Yes, you can! To help the pudding set without eggs, use 2 tablespoons of cornstarch or 2 teaspoons of arrowroot starch instead. Note: the pudding may not be as thick if you make this recipe vegan.
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.
Yes, but the recipe won’t be as rich or thick.
More Healthy Pumpkin Recipes You Might Like
- Vegan Pumpkin Pudding
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Ice Cream
- Pumpkin Spice Chia Pudding
- Pumpkin Protein Balls
- Pumpkin Spice Drip Coffee
Or, see my entire index of gluten-free pumpkin recipes.
More Delicious Dairy-Free Desserts
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintDairy-Free Pumpkin Pie Pudding
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.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 1 15–ounce 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
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the pumpkin puree, egg yolks, coconut milk, vanilla extract, pumpkin pie spice, and maple syrup.
- 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.
- Remove from the oven and let the pudding cool for a few minutes.
- Serve warm or chill for at least 1-2 hours to thicken.
Notes
- 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.
- 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
- Diet: Vegetarian
Keywords: paleo pumpkin pie, crustless pumpkin pie, dairy free pumpkin custard
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I made this and while the flavor was really delicious, the texture wasn’t the anticipated smooth creaminess you’d expect of pudding. I followed the recipe step by step, so I’m not sure what happened. Any ideas why that might’ve happened? Or is this normal of this recipe?
★★★
I think it’s probably a matter of taste. In my opinion, it tastes just like the inside of a pumpkin pie.
Could you use whole eggs instead of just the yolks? I hate to waste food and also trying to get more protein in… Just wondering if the consistency would still be the same.
This recipe is based on a traditional custard which only uses the yolks. You can use the whole egg but you might get some pieces of cooked egg white in the pudding. If that doesn’t bother you, then you can try it! Otherwise, you can reserve the egg whites for another recipe so they don’t go to waste.
This is excellent! It tastes just as described. I’m trying to adopt a cleaner, healthier eating lifestyle and was craving something dessert-like and came across this recipe. I was thrilled I already had all of the ingredients on hand, it was a cinch to make and it tasted AMAZING! Thank you, thank you, thank you. I’ve saved your chia seed version for another time and am anxious to try that too.
★★★★★
Delicious and super easy to make. Love that it can be beautifully presented. I omitted the spices so it’s great for me & friends with various food sensitivities. Good for breakfast or dessert.
★★★★★
It was so nice to have dessert with our thanksgiving dinner. It had wonderful flavour and was so easy to make. I will definitely be making this again. Thank you for the recipe.
★★★★★
The recipe came out perfect. Thank you.
I’m so sorry, I followed the directions & wound up with with liquid bland pumpkin soup. I really was hoping for a healthy smooth pumpkin pudding. Hope everyone else has better luck w/ this recipe.
★
Did you make it with egg yolks or cornstarch?
I made a mistake the first time I used pumpkin pie filling you need 100 % pumpkin and full fat coconut milk that I had to stir and egg yolks. Mine came out as a pudding