The flavors of the season are in this Vegan Pumpkin Pudding! It’s a creamy and indulgent dessert that’s perfect for fall. It’s made with wholesome ingredients like pumpkin puree, coconut milk, and a blend of aromatic spices. This dairy-free delight captures the essence of autumn in every spoonful and is creamy and rich. Whether you’re following a vegan lifestyle or simply seeking a delectable treat, our pumpkin pudding is a satisfying and guilt-free option. Top it with coconut whipped cream, nuts, and a dash of spice for the ultimate dessert experience. Embrace the warmth of the season and elevate your dessert table with this easy-to-make, plant-based pumpkin pudding.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes, you can certainly use homemade pumpkin puree. Make sure it’s well-drained to achieve the right consistency in the pudding.
Is there a substitute for coconut milk?
You can use other plant-based milk alternatives like almond milk, soy milk, or oat milk. Just keep in mind that the flavor and creaminess may vary slightly.
How can I adjust the sweetness level?
Feel free to adjust the sweetener to your taste. You can add more or less sugar, maple syrup, or agave nectar to suit your preference.
Can I make this pudding in advance?
Yes, you can prepare the pudding in advance. Cover it and store it in the refrigerator for up to a couple of days. The flavors may even intensify over time.
How can I avoid lumps when adding the cornstarch or arrowroot powder?
To prevent lumps, make sure to mix the cornstarch or arrowroot powder with the plant-based milk. Add a little of the vegan milk at a time to ensure all the lumps are gone.
Can I use fresh pumpkin instead of canned?
Absolutely, you can use freshly cooked and mashed pumpkin in place of canned pumpkin puree. It may provide a slightly different flavor profile but can be equally delicious.
Can I make this pudding gluten-free?
Yes, you can use a gluten-free thickening agent like arrowroot powder or a certified gluten-free cornstarch to make this pudding gluten-free.
More Delicious Vegan Desserts
Vegan Pumpkin Pudding
- 1 15 oz can pumpkin puree (not pie filling)
- ½ cup coconut milk (full-fat for creaminess)
- 1 ½ cup plant-based milk
- ⅓ cup brown sugar
- ¼ cup cornstarch or arrowroot
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- 1 ½ teaspoon pumpkin pie spice
- pinch of salt
- (optional toppings) coconut whipped cream, pecans or walnuts, pinch of cinnamon for garnish
- In a saucepan, whisk together the pumpkin puree, coconut milk, and brown sugar over medium heat. Stir until well combined.
- In a separate bowl, mix the cornstarch or arrowroot powder with the plant based milk to create a smooth blend. Add this to the saucepan and stir it into the pumpkin mixture.
- Continue to cook the mixture over medium heat, stirring constantly to prevent lumps, until it thickens. This should take about 5-7 minutes.
- Once the mixture has thickened, remove it from the heat. Stir in the vanilla extract, pumpkin pie spice, and a pinch of salt. Combine until the spices are evenly distributed.
- Allow the pumpkin pudding to cool slightly before transferring it to serving dishes or jars.
- Cover the dishes or jars and refrigerate for at least 2 hours, or until the pudding is chilled and has set.
- When ready to serve, you can top the pumpkin pudding with coconut whipped cream, chopped nuts, and a sprinkle of cinnamon or nutmeg for extra flavor and presentation.