This Dairy-Free Pumpkin Pudding is 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 yummy recipe is vegetarian and made without milk or cream.

dairy free healthy pumpkin pudding with coconut whipped cream on top.

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, but without the crust.

It’s made without cream or milk so everyone can enjoy it.

Key Ingredients

Photo with labeled ingredients for dairy free pumpkin pudding.
  • 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.
  • Coconut milk adds richness to the pumpkin mixture.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

dairy-free pumpkin pudding ingredients in bowl.

Step One: Add the ingredients to a medium or large mixing bowl.

dairy-free pumpkin pudding ingredients with coconut milk.

Step Two: Add the coconut milk and whisk to combine.

whisked dairy-free pumpkin pudding ingredients.

Step Three: Ensure that the pudding mixture is smooth with no lumps.

dairy-free pumpkin pudding pudding ready to be baked.

Step Four: Pour into a baking dish and bake according to the recipe card instructions below.

Let the pudding cool for a few minutes and serve warm, at room temperature, or chilled.

I hope you agree that this is a great recipe that is also a very easy recipe using simple ingredients. It’s perfect for a pumpkin lover and the best way to make a healthy homemade pumpkin pudding recipe.

place setting with healthy pumpkin pudding jars.

Recipe Benefits

  • 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.

Recipe FAQs

Can I leave out the eggs in a pudding recipe?

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.

Can this pudding 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. You can also use coconut sugar although I have only tested this using a liquid sweetener.

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

Yes, but the recipe won’t be as rich or thick. I would also avoid using dairy free milks like almond milk or oat milk as the custard will not be rich enough.

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

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two jars of dairy free pudding

Dairy-Free Pumpkin Pie Pudding Recipe

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4.5 from 12 reviews

Print Recipe

This Healthy Pumpkin Pie Pudding is so simple to make, but is decadent enough to serve on your holiday table! This is a seasonal dessert recipe that tastes like a crustless pumpkin pie. This version is made paleo, dairy-free, and vegetarian.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Units Scale
  • 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

  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.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 206
  • Sugar: 18.5 g
  • Sodium: 17.3 mg
  • Fat: 11.3 g
  • Saturated Fat: 8.3 g
  • Carbohydrates: 25.3 g
  • Fiber: 2.2 g
  • Protein: 3.4 g
  • Cholesterol: 123 mg

More Healthy Pumpkin Recipes You Might Like

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

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.