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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Such a fun treat! Love this crust free version, so yummy!
★★★★★
YUM. Healthy, simple, delicious. And I’d definitely top it with coconut whipped cream for a festive treat!
I love that this is dairy free! Pumpkin pie is a favorite this time of year!
I totally agree that the best part is the filling! This sounds really yummy, and so simple – I need to try this!
★★★★★
Your photos are always the best. I want to try this recipe soon.
★★★★★
This looks so simple and delightful! I love that it can be made in a toaster oven. Two houses ago that is all I had. 🙂
★★★★★
Instead of eggs, would using flax “egg” recipe be good to use or would it ruin the dessert??
You can just leave it out but I’m afraid it won’t be as custardy or pudding-like without the eggs.
Can I use almond milk instead of coconut?