Vegan Pumpkin Pudding

5 from 9 votes

This easy vegan pumpkin pudding comes together in 10 minutes with a handful of simple ingredients. Topped with vegan whipped cream, it tastes like pumpkin pie in a cup!

Prep Time5

Cook Time7

Chill2

Total Time2 10

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 203kcal

Author: Alison Corey

Equipment

Ingredients

½ cup brown sugar
3 tablespoon cornstarch
1 ½ cups dairy-free milk
1 ½ cups pumpkin puree
1 ¼ teaspoon pumpkin pie spice see notes for substitute
1 tsp vanilla extract

Topping

coconut whipped cream
cinnamon

Instructions

In a medium saucepan, whisk together the brown sugar and the cornstarch. You may need to use the back of a spoon to break up any clumps.
Slowly whisk in the dairy-free milk until the sugar and the cornstarch have dissolved.
Add the pumpkin puree, whisking until combined.
Transfer the saucepan to the stovetop, and heat over medium-high whisking continuously until the liquid thickens (5-7 minutes). The pudding is done when it coats a spoon.
Remove from the heat. Add the pumpkin pie spice and vanilla extract. Whisk together until combined.
Spoon the pudding into 4 small ramekins or jars. Cover with plastic wrap and chill in the refrigerator to cool for 1-2 hours.
Top with your favorite vegan whipped cream, and dust with ground cinnamon.

Video

Notes

Tips for Making Vegan Pumpkin Pudding

The creamier the milk the richer the consistency of the pudding. I recommend soy milk or coconut milk.
If you'd like to take the pudding one step further, allow the pudding to cool to room temperature, then pass the pudding through a sieve. This will separate the creamy pudding from the top layer of film that forms when the pudding cools.
If you don't have pumpkin pie spice blend together 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of ginger.

Nutrition