The first step is to gather up your ingredients and then combine them into a medium saucepan.
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.
Divide the pudding between your serving glasses and place them in the refrigerator for at least 30 minutes to set.
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.