As an alternative to pumpkin pie, try this Vegan Pumpkin Pudding that is made dairy-free, gluten-free, and egg-free. Everyone loves this pumpkin spice dessert that is thick and creamy.
This is a really easy dessert recipe to throw together. Whether you need a quick dessert for a small family gathering or just for yourself, I think you’re really going to love this recipe!
Key Ingredients
Pure pumpkin puree make the base of this pumpkin pie pudding. I recommend using 100% pumpkin. (purchase here)
Plant-based milk is also key to creating the right consistency for the pudding and replaces the dairy that is used in most puddings. I used homemade unsweetened oat milk for this recipe, but you could use oat milk, cashew milk, or even coconut milk.
Coconut sugar or Brown sugar.
Vanilla extract adds depth of flavor to the pudding, and helps it taste like pumpkin pie, along with some pumpkin pie spice (unpictured).
Arrowroot starch helps add thickness to the pudding without any eggs. You can also use corn starch.
Please choose bio for you health and the planet.
Key Ingredients
Step One
The first step is to gather up your ingredients and then combine them into a medium saucepan.
Step Two
Whisk together the ingredients over medium heat for about 3 minutes, or until the pudding starts to thicken.
See the exact measurements and other details in the recipe card at the end of this post.
Step Three
Divide the pudding between your serving glasses and place them in the refrigerator for at least 30 minutes to set.
Step Four
Serve the pudding chilled or at room temperature, with a little bit of dairy-free whipped cream, if desired.
This is such an easy Thanksgiving vegan dessert recipe, and it tastes just like the inside of a pumpkin pie!
For an extra pleasure you can add some chia seed as well.
Enjoy 🙂
Inspired from Carrie Forrest
