Vegan Pumpkin Pudding

Just in time for the upcoming holiday season, here’s a recipe for Vegan Pumpkin Pudding that is so rich and creamy. Made with no eggs or dairy, this is a healthy and delicious dessert that everyone will enjoy. This recipe is also gluten-free and paleo.

If you love the flavor of pumpkin pie, but you’re too busy or lazy (like me) to make a crust, then this is the recipe for you! I have a couple of other pumpkin pudding recipes on my site including my Paleo Pumpkin Pudding and my Instant Pot Pumpkin Pudding, but this vegan version is for my plant-based friends who can’t have eggs.

This is a really easy dessert recipe to throw together. Whether you need a quick dessert for a small family gathering or just for yourself, I think you’re really going to love this recipe!

Recipe Steps

Step One

The first step is to gather up your ingredients and then combine them into a medium saucepan.

See the exact measurements and other details in the recipe card at the end of this post.

Step Two

Whisk together the ingredients over medium heat for about 3 minutes, or until the pudding starts to thicken.

Step Three

Divide the pudding between your serving glasses and place them in the refrigerator for at least 30 minutes to set.

Again, please see the exact measurements, cooking temperature, and cooking time in the recipe card at the end of this post.

Step Four

Serve the pudding chilled or at room temperature, with a little bit of dairy-free whipped cream, if desired.

This is such an easy recipe, and it tastes just like the inside of a pumpkin pie.

FAQs

More Vegan Pumpkin Recipes You Might Like

•  Grain-Free Pumpkin Spice Granola
• Pumpkin Spice Chia Pudding
• Pumpkin Spice Donuts
• Pumpkin Spice Coffee
• Vegan Pumpkin Chocolate Chip Cookies

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

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Vegan Pumpkin Pudding

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★★★★★

5 from 1 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

Just in time for the upcoming holiday season, here’s a recipe for Vegan Pumpkin Pudding that is so rich and creamy. Made with no eggs or dairy, this is a healthy and delicious dessert that everyone will enjoy. This recipe is also gluten-free and paleo.

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Ingredients

Scale 1x2x3x

• 1/3 cup coconut sugar
• 2 tablespoons arrowroot starch
• 1/2 teaspoon pumpkin pie spice (or ground cinnamon)
• 1 cup unsweetened almond milk or coconut beverage
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 teaspoon vanilla extract

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Instructions

1. In a medium saucepan, combine the coconut sugar, arrowroot starch, and pumpkin pie spice. Whisk to combine.
2. Then, turn the heat to medium-high, and whisk in the milk, pumpkin puree, and vanilla extract.
3. Keep whisking the mixture until it starts to simmer. Turn the heat down to medium, cover the pot, and let it simmer for 3 minutes.
4. Turn off the heat and stir the mixture one more time. Then, divide the pudding between your serving glasses.
5. Refrigerate for at least 30 minutes, or until the pudding has set.
6. Serve the pudding chilled, or at room temperature, with a dollop of dairy-free whipped cream, if desired.

Notes

1. Store any leftovers covered in the refrigerator for up to 5 days.
2. The nutrition data for this recipe is an estimate and does not include any whipped cream.
3. If you don’t have arrowroot starch, you can use 3 tablespoons of cornstarch instead.

• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: vegan pumpkin custard, vegan pumpkin dessert

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