Vegan Pumpkin Pudding
This creamy pumpkin pudding recipe is healthy, vegan and dairy-free! It's made with pumpkin puree, coconut sugar, pumpkin spice and non-dairy milk. Our homemade pumpkin pudding comes together in only 10 minutes and makes a delicious dessert for fall and winter holidays or an after dinner treat.
Equipment
- 1 saucepan
- 1 whisk
Ingredients
- 4 tablespoon all-purpose flour
- ½ cup coconut sugar
- 1 tablespoon pumpkin pie spice
- 1 ¼ cup unsweetened almond milk
- 1 ¼ cup full fat coconut milk, usually in a can
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract, *see notes
- 2 teaspoon cinnamon extract, *see notes
- pinch of salt
Instructions
- In a medium saucepan, combine the all-purpose flour, coconut sugar and pumpkin spice seasoning. Slowly pour in 1 ¼ cups almond milk and the can of coconut milk and turn the burner on to medium heat. Constantly whisk until the milks begin to boil.
- Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken. Turn the burner off and stir in the pumpkin puree, cinnamon extract and vanilla extract. Add a pinch of salt and whisk until the pumpkin puree blends into the milk mixture and the mixture is smooth.
- Transfer the warm pudding to a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. Chill for 2-3 hours or overnight for best results.
- To serve, top with coconut whipped cream or pumpkin whipped cream and a dash of pumpkin spice seasoning.
Notes
Storing: keep homemade pudding in a covered container in the fridge for up to 5 days. It can be frozen for up to 3 months in freezer safe storage bags.
Nutrition
Serving: 4ozCalories: 161kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 57mgPotassium: 151mgFiber: 1gSugar: 12gVitamin A: 4768IUVitamin C: 2mgCalcium: 67mgIron: 2mg
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