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pumpkin pudding in a pretty crystal glass ready to be eaten

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.



  • 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


  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.


  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