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vegan pumpkin pudding on tabletop

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


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)


  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.


  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.


  • 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

Keywords: vegan pumpkin custard, vegan pumpkin dessert