Dairy-Free Pumpkin Pie Pudding
This dairy-free Paleo Pumpkin Pie Pudding is so simple to make, but is decadent enough to serve on your holiday table! It’s a healthy, seasonal dessert recipe that is paleo and vegan-friendly.
Recipe Highlights
If you’re on a gluten-free and dairy-free diet, then it can be hard to find holiday dessert recipes that work. This recipe is perfect because it tastes like a pumpkin pie, just without the crust.
This recipe is:
- gluten-free,
- dairy-free,
- paleo,
- vegan with a few alterations, and
- so easy and delicious.
This is a healthy dessert recipe, too. Each serving as the recipe is written contains approximately:
- 150 calories,
- 6 grams of fat,
- 2.2 grams of fiber,
- 3 grams of protein,
- and nearly 70% of the recommended daily intake for Vitamin A.
Recipe Steps
Step One
The first step in this Pumpkin Pie Pudding recipe is to preheat your oven and gather up your ingredients.
Don’t worry, if you’re vegan you will be leaving out the eggs. Or, check out this recipe for Vegan Pumpkin Pudding for a more specific recipe.
For the paleo version though, the eggs help add the custardy texture. Be sure to check the recipe card at the end of this post for the exact measurements.
Step Two
The next step is to mix the ingredients together in a mixing bowl and pour them 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. Then, just let the pudding cool for a bit and serve warm, at room temperature, or 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 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.
Recommended Items
More Pumpkin Recipes You Might Like
- Pumpkin Spice Donuts
- Vegan Pumpkin Pudding
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Ice Cream
- Pumpkin Spice Chia Pudding
- Pumpkin Spice Energy Balls
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
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Gluten Free
Description
This dairy-free Paleo Pumpkin Pie Pudding is so simple to make, but is decadent enough to serve on your holiday table! It’s a healthy, seasonal dessert recipe.
Ingredients
- 1 15-ounce can organic pumpkin puree
- 2 eggs, beaten (for vegan, leave out the eggs and use 2 tablespoons of cornstarch instead)
- 1/2 cup organic coconut milk
- ½ teaspoon vanilla extract
- 1/2 teaspoon organic pumpkin pie spice
- 1/2 cup organic maple syrup
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the pumpkin puree, eggs or cornstarch, 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 turns a golden brown.
- 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.
- Category: Dessert
- Method: Oven
- Cuisine: Dairy-Free
Keywords: paleo pumpkin pie, crustless pumpkin pie, vegan pumpkin pie spice pudding
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Looks delicious. Thank you for the recipe. Love that the sweetness comes from fruit. I will be make this recipe soon because I bought a bunch of organic pumpkin when it went on sale. Happy Thanksgiving to you and your family!
You’re so welcome. Happy Thanksgiving to you, Christine! XO.
Looks great! I love the idea of making it in the toaster oven. My toaster oven is on it’s last legs, I’ll have to get a new one soon. Do you like your kitchen aid one?
Coconut whipped cream makes everything great =D
I love this KitchenAid model, Kimmy, especially because it doesn’t heat up the whole kitchen just to cook one thing. XO!
Looks delicious! Can I use egg substitute instead?
Thanks Carrie!
Hi Karen! This recipe needs the eggs, but I would recommend my Vegan Pumpkin Pie filling for a vegan, egg-free option.
What a simple recipe! Love that it’s dairy-free!
★★★★★
Thanks, Lindsey!!!
My kids would probably love this! And it is so easy! Thanks for the great idea!
You’re so welcome, Renee!
Oh yum! Love the pumpkin and coconut milk combo!!
Thanks, Joni!!!
I love anything pumpkin! I have never tried a pudding like this though, but I am game!
Looks sooo amazing. I love pumpkin pie and I love how easy this is!
LOVE this recipe! Our family loves pumpkin treats like this! So simple and approachable. 🙂
★★★★★
Awesome, thanks Megan! And happy Thanksgiving!!!
What a tasty looking dessert!It looks lovely and creamy – I love that it is dairy free!