Description
Indulge in the cozy, spiced flavors of autumn with this silky, rich, and wholesome vegan pumpkin pudding. Perfectly creamy and effortless to make, this dairy-free treat is a fantastic choice for busy weeknights or festive holiday gatherings. Packed with warm pumpkin pie spices and natural sweetness, it offers a guilt-free dessert experience that the whole family will love. Enjoy it chilled for a decadent, smooth finish that truly celebrates the best of seasonal comfort food.
Ingredients
1 can (15 oz) pure pumpkin puree
1 can (13.5 oz) full-fat coconut milk
1/2 cup maple syrup
1/4 cup cornstarch
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
Instructions
In a medium saucepan, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, and salt.
Whisk the mixture thoroughly until no lumps remain and the texture is uniform.
Place the pan over medium heat and cook for about 8–10 minutes, whisking constantly to prevent burning.
The pudding is ready once it thickens and becomes glossy, coating the back of your spoon.
Remove from heat, stir in the vanilla extract, and divide into serving bowls.
Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours to fully set.
Notes
Storage: Keep in airtight containers in the refrigerator for up to 4 days.
Texture Check: For a mousse-like texture, blend the final mixture before chilling.
Serving Suggestion: Top with coconut whipped cream or toasted pecans for crunch.
Protein Boost: Stir in a scoop of vanilla plant-based protein powder after cooking.
Chocolaty Twist: Add two tablespoons of raw cacao powder for a mocha-pumpkin variation.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg