Vegan Pumpkin Pudding Recipe: Creamy, Delicious, and Dairy-Free!

If you’re looking for a creamy, comforting dessert that’s perfect for fall, this Vegan Pumpkin Pudding is the answer! Made with wholesome ingredients like pumpkin puree, coconut or brown sugar, and dairy-free milk, this pudding brings together the best of autumn flavors in a rich, indulgent, yet healthy treat.

Whether you’re vegan or just want a lighter, dairy-free option for dessert, this easy-to-make pudding will satisfy your pumpkin spice cravings. Plus, it’s quick to whip up and can be served plain or dressed up with coconut whipped cream for a decadent finish.

Ingredients:

• ½ cup (100g) brown sugar or coconut sugar
• 3 tablespoons (24g) cornstarch
• 1 ½ cups unsweetened dairy-free milk
• 1 ¼ cup (300g) pumpkin puree (not pumpkin pie filling)
• 1 ½ teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Directions:

1. Combine the dry ingredients: In a medium saucepan, whisk together the brown sugar and cornstarch until no lumps remain. If needed, use the back of a spoon to break up any stubborn lumps.
2. Add dairy-free milk: Gradually whisk in the unsweetened dairy-free milk until the mixture is smooth. Be sure to scrape the edges of the pan to incorporate all the dry ingredients.
3. Add the pumpkin: Once the milk is fully incorporated, add the pumpkin puree and whisk until well combined.
4. Cook and thicken: Place the saucepan over medium-high heat. Continue whisking the mixture until it thickens enough to coat the back of a spoon, about 5-7 minutes. Keep a close eye on it to avoid scorching.
5. Finish with spices and vanilla: Once the pudding has thickened, remove the saucepan from heat and whisk in the pumpkin pie spice and vanilla extract.
6. Cool and chill: Pour the pudding into a glass bowl and allow it to cool slightly until warm. To prevent a skin from forming, cover the surface of the pudding with plastic wrap. For an extra smooth texture, you can strain it through a sieve before chilling.
7. Refrigerate: Place the pudding in the fridge for at least 2 hours to fully set. Serve chilled, either plain or topped with a dollop of coconut whipped cream for added indulgence.

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 7 minutes
• Total Time: 2 hours 20 minutes (including refrigeration time)
• Servings: 4 servings
• Calories per Serving: 150 kcal

Tips for Success:

• Make sure to whisk the pudding continuously while it cooks to prevent lumps from forming and to ensure an even texture.
• For added flavor, you can sprinkle some extra pumpkin pie spice or cinnamon on top before serving.
• This pudding pairs perfectly with a spoonful of coconut whipped cream or a sprinkle of crushed nuts for added texture.

Why You’ll Love This Vegan Pumpkin Pudding:

• Dairy-Free and Vegan: This pudding is entirely plant-based and free of dairy, making it suitable for vegans and those with dairy sensitivities.
• Naturally Sweetened: You can choose between brown sugar or coconut sugar, both of which add a natural sweetness and depth of flavor.
• Perfect for Fall: With the warm spices and pumpkin puree, this dessert is a true fall classic, reminiscent of pumpkin pie, but easier to prepare!
• Make-Ahead Friendly: You can prepare this pudding ahead of time and let it chill in the fridge until you’re ready to serve, making it ideal for meal prep or holiday gatherings.

Enjoy this delicious and creamy Vegan Pumpkin Pudding that combines the cozy flavors of fall with a light and healthy twist!

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