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pumpkin pudding on a holiday table

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. 


  • 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


  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, combine the pumpkin puree, eggs or cornstarch, 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 turns a golden brown.
  4. 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. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: Dairy-Free

Keywords: paleo pumpkin pie, crustless pumpkin pie, vegan pumpkin pie spice pudding