Dairy-Free Pumpkin Pudding

This Dairy-Free Pumpkin Pie Pudding is so simple to make, but is decadent enough to serve on your holiday table!

–  pumpkin puree – 4 egg yolks – 1 cup full-fat canned coconut milk – 1/2 teaspoon vanilla extract – 1/2 teaspoon pumpkin pie spice – 1/2 cup maple syrup


Combine ingredients into a medium saucepan.


Whisk together ingredients over medium heat until pudding starts to thicken.


Divide pudding between serving glasses & refrigerate to set.


Serve pudding chilled or at room temperature.  Add dairy-free whipped cream, if desired.


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Carrie Forrest is the creator of Clean Eating Kitchen, a healthy recipe website. She holds a master's degree in public health.