Vegan Pumpkin Pudding (Healthy & Delicious)
As an alternative to pumpkin pie, try this Vegan Pumpkin Pudding recipe that is made dairy-free, gluten-free, and egg-free. Everyone loves this plant-based pumpkin dessert that is thick and creamy.
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 or dairy.
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 easy recipe!
Vegan Pumpkin Pudding Benefits
- If you crave the flavor of pumpkin pie but don’t have time to make a crust, this pudding recipe is a great option. It uses non-dairy milk instead of dairy milk, and no eggs.
- Treat any Thanksgiving dinner guests who have dietary restrictions to this vegan pumpkin pie pudding this holiday season. It’s also great for “friends-giving” events!
- If you want to meal prep your holiday dinner, make it ahead of time, cover with plastic wrap, and then serve it chilled or at room temperature.
Ingredients
- Pure pumpkin puree make the base of this pumpkin pie pudding. I recommend using 100% pumpkin from a fine for the best consistency. Don’t use pumpkin pie filling as it will be too sweet.
- Plant milk is also key to creating the right consistency for the pudding and replaces the dairy that is used in most puddings. I used homemade unsweetened almond milk for this recipe, but you could use oat milk, cashew milk, soy milk, or even coconut milk.
- Coconut sugar or regular white sugar add sweetness.
- Vanilla extract adds depth of flavor to the pudding, and helps it taste like pumpkin pie, along with some pumpkin pie spice (unpictured).
- Arrowroot starch helps add thickness to the pudding without any eggs. You can also use corn starch.
See the recipe card below for the full pudding recipe.
Recipe Steps
Step One
The first step is to gather up your ingredients and then combine them into a medium saucepan.
Step Two
Whisk together the ingredients over medium heat for about 3 minutes, or until the pudding starts to thicken.
See the exact measurements and other details in the recipe card at the end of this post.
Step Three
Divide the pudding between your serving glasses and place them in the refrigerator for at least 30 minutes to set.
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 Thanksgiving vegan dessert recipe, and it tastes just like the inside of a pumpkin pie!
I hope your family loves this creamy vegan pumpkin pudding as much as mine does.
Recipe Tips
- Store any leftovers covered in the refrigerator for up to 5 days.
- The nutrition data for this recipe is an estimate and does not include any whipped cream topping.
- If you prefer to use arrowroot starch instead of cornstarch, then reduce the amount of arrowroot to 2 tablespoons.
Recipe FAQs
I found whipped cream made using rice milk in the refrigerator section of my local natural foods store.
Just use the same amount of ground cinnamon.
You can use 3 tablespoons of cornstarch instead.
Yes! You can use your own pumpkin puree, but you may need to add a bit more cornstarch to help thicken the pudding since canned pumpkin puree tends to have less liquid than homemade.
More Vegan Pumpkin Recipes You Might Like
- Pumpkin Spice Chia Pudding
- Vegan Pumpkin Fluff
- Pumpkin Seed Milk
- Pumpkin Spice Coffee
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Brownies
Don’t Miss These Plant-Based Holiday Recipes!
Vegan Pumpkin Pudding (Healthy & Delicious)
As an alternative to pumpkin pie, try this Vegan Pumpkin Pudding that is made dairy-free, gluten-free, and egg-free. Everyone loves this pumpkin spice dessert that is thick and creamy.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1/3 cup coconut sugar (or white sugar)
- 3 tablespoons cornstarch (see notes if you prefer to use arrowroot starch)
- 1/2 teaspoon pumpkin pie spice (or ground cinnamon)
- 1 cup unsweetened almond milk or your favorite plant-based milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- Dairy-free whipped topping (optional)
Instructions
- In a medium saucepan, combine the sugar, cornstarch or arrowroot starch, and pumpkin pie spice. Whisk to combine.
- Then, turn the heat to medium-high, and whisk in the milk, pumpkin puree, and vanilla extract.
- 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.
- Turn off the heat and stir the mixture one more time. Then, divide the pudding between your serving glasses.
- Refrigerate for at least 30 minutes, or until the pudding has set.
- Serve the pudding chilled, or at room temperature, with a dollop of dairy-free whipped cream, if desired.
Notes
- Store any leftovers covered in the refrigerator for up to 5 days.
- The nutrition data for this recipe is an estimate and does not include any whipped cream topping.
- If you prefer to use arrowroot starch instead of cornstarch, then reduce the amount to 2 tablespoons.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Holiday
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 18.1 g
- Sodium: 61.8 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 25.1 g
- Fiber: 1.9 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.
About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
I don’t use sugar, I only sweeten things with dates. It there a way to make this happen. Thanks!
Sure, use date sugar or date syrup.
Can date paste be used in place of sugar??
I would use date sugar as a replacement for the white sugar or coconut sugar.
Such a quick and easy dessert recipe if you need something last minute for your vegan friends or family.