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.
This delicious vegan pumpkin pudding recipe is a great alternative to vanilla pudding and chocolate pudding during the fall and winter months when, quite frankly, we're obsessed with everything pumpkin!
After 10 minutes on the stove and a chill overnight in the fridge to set it, you can enjoy pumpkin pudding with your favorite toppings, like whipped cream, pecans, syrup- whatever you love mixed in your pumpkin desserts!
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, or with plain old white sugar. It's delicious with whatever ingredient swaps you choose to make (I would know- I've made them all!).
Our pumpkin pudding is also egg-free. 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. They are both equally delicious, but can be used in different ways.
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 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 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.
STEP 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.
STEP 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.
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 or 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.
Gluten-free: use cornstarch instead of flour. Use 1 tablespoon of cornstarch for every 2 tablespoons of flour.
With dairy: use cow's milk if you're not concerned about preventing dairy intake.
Non-vegan: pumpkin pudding is just as delicious when made non-vegan. Use white sugar and dairy milk instead.
To prevent "skin", or a thin coating on top of your pudding, place a piece of plastic wrap or parchment paper on top. Gently press down so it touches the pudding. This easy trick prevents the skin!
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.
Yes. Freeze pumpkin pudding for up to 3 months for optimal quality. Defrost in the fridge overnight.
Vegan Pumpkin Pudding
- 1 saucepan
- 1 whisk
- 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.