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.

jar of vegan pumpkin pudding

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!

Key Ingredients

labeled photo with ingredients for vegan pumpkin pudding

Pure pumpkin puree make the base of this pumpkin pie pudding. I recommend using 100% pumpkin from a fine for the best consistency.

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, 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.

Recipe Steps

Step One

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

pumpkin pudding in a bowl

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!

pumpkin pudding in jars on a tabletop

Recipe FAQs

Where can you find dairy-free whipped cream?

I found whipped cream made using rice milk in the refrigerator section of my local natural foods store.

What if I don’t have pumpkin pie spice?

Just use the same amount of ground cinnamon.

What if I don’t have arrowroot starch?

You can use 3 tablespoons of cornstarch instead.

jar of pudding with whipped cream

More Vegan Pumpkin Recipes You Might Like

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 on tabletop

Vegan Pumpkin Pudding

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

Units Scale
  • 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

  1. In a medium saucepan, combine the sugar, cornstarch or 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 topping.
  3. If you prefer to use arrowroot starch instead of cornstarch, then reduce the amount to 2 tablespoons.

Keywords: vegan pumpkin custard, vegan pumpkin dessert

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