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Home » Desserts and Sweets

Pumpkin Pudding

Published: Oct 1, 2022 · Modified: Nov 14, 2024 by Maddy · This post may contain affiliate links for which I may earn a small commission.

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creamy vegan healthy pumpkin pudding in a white bowl topped with whipped cream and a sprinkling or nutmeg

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.

vegan pumpkin pudding in a white bowl topped with whipped cream and nutmeg
Jump to:
  • Ingredients
  • Step-By-Step Instructions
  • Mix-In and Topping Ideas
  • Recipe Tips and Tricks
  • Variations
  • Recipe FAQs
  • Recipe
  • Recipe Reviews

This delicious vegan pumpkin pudding recipe is a great alternative to vanilla pudding and chocolate pudding during the fall and winter months when we're obsessed with everything pumpkin! From pumpkin spice muffins to pumpkin cookies to pumpkin chili, there is a pumpkin-inspired recipe for everyone!

After 10 minutes on the stove and a chill overnight, you can enjoy creamy pumpkin pudding with your favorite toppings, like whipped cream, pecans, syrup- whatever you love mixed into your pumpkin desserts. Or add some chocolate chips like we do in our chocolate chip pumpkin cookies.

While this pudding is vegan and dairy-free, it doesn't have to be. This easy recipe can be made with dairy milk if that's your preference. It an also easily be made gluten-free, and I've included instructions for making it so below. It's delicious with whatever ingredient swaps you choose to make.

Our pumpkin pudding is also eggless. Puddings made with egg are technically custards, so true pudding will never call for egg. If you come across a recipe for pudding that has egg as an ingredient, you are making a custard (both equally as delicious!). So our pumpkin pudding recipe satisfies many dietary restrictions and is a great snack, dessert or even breakfast during the autumn months.

MORE HEALTHY SNACKS TO TRY

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  • Crispy Roasted Chickpeas
healthy pumpkin pudding in a white bowl with cinnamon sticks

Ingredients

  • Almond milk: plain unsweetened almond milk is my preference but other non-dairy milks oat milk or soy milk work fine.
  • Coconut milk: always use full fat coconut milk so the pudding becomes creamy. Don't use coconut milks that are reduced or low fat.
  • Pumpkin puree: canned pumpkin or homemade pumpkin puree. Just make sure not to use pumpkin pie filling!
  • Pumpkin pie spice: this is my favorite brand of pumpkin pie spice. I think it has the strongest flavor.
  • Vanilla extract or cinnamon extract: opt for pure vanilla extract and avoid extract brands labeled "imitation". Cinnamon extract also makes a delicious alternative to the vanilla extract. I use a combination of both for the best of both worlds! Or if you can find it, pumpkin pie spice extract would make this recipe extra fantastic.
  • Coconut sugar: unrefined coconut sugar keeps this pumpkin pudding vegan and on the healthier side than when using refined white sugar.
  • All-purpose flour: acts as a thickener for the pudding. If you'd like a gluten-free version, you can use cornstarch instead.

Step-By-Step Instructions

  1.  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.
  2. 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.
  3. 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.

vegan pumpkin pudding in a white bowl topped with whipped cream and nutmeg

Mix-In and Topping Ideas

Our favorite add-ins for homemade pumpkin pudding are:

  • Whipped cream: to keep it vegan or dairy-free, use coconut whipped cream. Pumpkin whipped cream makes this an extra special pumpkin treat!
  • Nuts: almonds, pecans, walnuts and hazelnuts all taste delicious atop pumpkin pudding.
  • Shredded coconut: add sweetened shredded coconut to give it a coconut flair.
  • Dried fruits: dried cranberries, raisins, currants, or a granola mix are good fruit options.
  • Maple syrup: drizzle with a bit of maple syrup (or chocolate or caramel sauce).
  • Spices: a sprinkling of pumpkin pie spice, nutmeg or cinnamon top off pumpkin pudding nicely.

Recipe Tips and Tricks

  • To set, place a piece of plastic wrap over the pudding and gently press down on it so it touches the top. This will prevent a "skin" from forming.
  • If the pudding appears lumpy, warm it up slightly and then use a whisk to break up the clumps. If that doesn't work, run it through a food processor in very short increments until it's smooth.
  • This pudding becomes a shade of brown rather than orange. This is totally normal! The coconut sugar and milk take away a lot of the orange hue from the pumpkin puree. If you'd like a festive looking pumpkin pudding, add a few drops of orange food coloring.

Variations

  • Gluten-free: use cornstarch instead of flour. Use 1 tablespoon of cornstarch for every 2 tablespoons of flour.
  • Non-vegan: pumpkin pudding is just as delicious when made non-vegan. Use white sugar and dairy milk instead.
vegan pumpkin pudding in a white bowl topped with whipped cream and nutmeg

Recipe FAQs

How To Prevent "Skin" On Pudding

To prevent "skin", or a thin coating on top of your pudding, place a piece of plastic wrap or parchment paper on top when storing. Gently press down so it touches the pudding. This easy trick prevents the skin!

How To Store Pumpkin Pudding

Store pumpkin pudding in the fridge in a covered container (as suggested above) for up to 5 days or in the freezer for up to 3 months in freezer-safe storage containers.

Can Pumpkin Pudding Be Frozen

Yes. Freeze pumpkin pudding for up to 3 months for optimal quality. Defrost in the fridge overnight.

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Recipe

vegan pumpkin pudding in a white bowl topped with whipped cream and nutmeg

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.
4.98 from 40 votes
Pin Share Tweet SaveSaved! Print
Prep Time 10 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Dessert, Snack
Cuisine American
Servings 8
Calories 161 kcal

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
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs!

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Comments

    4.98 from 40 votes (30 ratings without comment)

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    Recipe Rating




  1. Kate says

    November 03, 2022 at 3:01 pm

    5 stars
    I love how easy this is to make with only 4 steps. I'm always looking for easy dessert recipes for my kids that don't have a ton of sugar so I'm hanging on to this recipe!!

    Reply
  2. Kathryn says

    November 04, 2022 at 10:55 am

    5 stars
    This pumpkin pudding is just perfect and everything I was craving. Easy to make and so satisfying. Thanks for the delicious recipe!

    Reply
  3. Maggie says

    November 05, 2022 at 1:24 am

    5 stars
    I had never made my own pudding before. I always bought the little pudding boxes. This was easy and so yummy. Can't wait to make it again.

    Reply
  4. Amanda says

    November 05, 2022 at 10:51 pm

    5 stars
    So yummy! We loved every bite! So easy to make and I think this will be a great after Thanksgiving light dessert! Can't wait to make this for my extended family!

    Reply
  5. Erin says

    November 06, 2022 at 8:07 am

    5 stars
    This looks so tasty! I love the ingredients and have some pumpkin puree sitting around. I need to try it soon!

    Reply
  6. Laura says

    November 06, 2022 at 4:01 pm

    5 stars
    We had everything we needed for this recipe so we made it. It was so delicious and easy to follow we will be making this again !

    Reply
  7. Dennis says

    November 06, 2022 at 4:32 pm

    5 stars
    I wasn't sure how this was going to be but wow what a delicious pudding! WE love everything pumpkin in this house and your pudding didn't dissapoint

    Reply
  8. Amy says

    November 06, 2022 at 7:14 pm

    5 stars
    So so good! I love anything made with coconut milk as it so rich and delicious. The addition of the pumpkin and spices was perfect.

    Reply
  9. Jenny says

    November 07, 2022 at 2:13 am

    5 stars
    Wow! I love this from scratch pumpkin pudding recipe. It’s easy and satisfying. Everyone in my home will love it. Cheers!

    Reply
  10. Hayley says

    November 07, 2022 at 4:58 am

    5 stars
    Wow, I am obsessed with this! I am so glad I found this pumpkin pudding recipe, thank you for sharing 🙂

    Reply

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