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two jars of dairy free pudding

Healthy Pumpkin Pie Pudding (No Dairy)

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4.5 from 12 reviews

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


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


  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.


  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.


  • 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