This classic vegan pumpkin pudding tastes like pumpkin pie filling and takes under 10 minutes to make! Top with chocolate chips and coconut cream for a sweet fall treat.
You’ll love this vegan pumpkin pudding because it uses only classic pudding ingredients. No tofu, nuts, or fruit here; just pumpkin puree and a little bit of stove top baking.
Please tell me that I’m not the only person who loves pudding. I used to make so much pudding as a kid- always from premade mixes. I would satisfy my pudding craving with one serving, then forget about it in the fridge until it turned into a science experiment, much to my parents chagrin.
I still get that pudding craving as an adult. And this warmly spiced pumpkin pudding is seriously the best form of pudding. Not to mention, it’s vegan!
How do you making pudding vegan?
Vegan pudding uses similar ingredients to regular pudding; it just need a bit more thickener, such as corn starch. The texture of regular pudding can be attributed to the fat content and gelling from cream or cow’s milk, eggs, and corn starch.
You can get the same thick, creamy texture in vegan pudding by upping the corn starch a bit and swapping for non-dairy milk, like soy milk. I did a lot of corn starch ratio testing to make sure that this pudding is just right. No gloppy mess here, just smooth, creamy vegan pumpkin pudding.
How to make vegan pumpkin pudding
- Mix together the dry ingredients (corn starch, brown sugar) in a medium sauce pan. Add a tablespoon of non-dairy milk, mixing to form a paste (also known as a slurry).
- Put the saucepan on the stove over medium heat. Slowly add in the milk while whisking. Whisk in the pumpkin puree. It should be slightly thick but still runny.
- Bring the mixture to a boil, stirring all the while. Bring it back to a simmer (still whisking!) and let simmer until thickened. It will be thick enough when it can coat the black of a spoon without running off.
- Mix in the seasonings (nutmeg, cinnamon, allspice) and maple syrup. Let cool in the fridge.
This vegan pumpkin pudding tastes just like pumpkin pie filling! Serve in individual jars at Thanksgiving as an alternate to pumpkin pie, topped with extra cinnamon, a dollop of coconut cream, and some mini chocolate chips. Check out my recipe for coconut cream here.
Classic Vegan Pumpkin Pudding
- 2 cups soy milk or non-dairy milk of choice
- 1 and 1/2 cups pumpkin puree (from one 15 oz can of 100% pure pumpkin)
- 1/2 cup organic brown sugar
- 4 tablespoons corn starch
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- In a small saucepan, stir together corn starch and brown sugar. Add 1 tablespoon of soy milk, stirring until a paste is formed.
- Place the saucepan over medium heat. Slowly add the milk, stirring constantly with a whisk to prevent clumping. Mix in the pumpkin puree. Bring the mixture to a boil, then reduce back to a low simmer, continuing to stir.
- Once thickened to pudding consistency (it should coat the back of a spoon without falling off) remove from heat. Add vanilla extract, cinnamon, nutmeg, and allspice.
- Serve cold from the fridge. Makes about 6-7 half cup servings. Serve in small ramekins or jars and top with coconut creme and vegan mini chocolate chips.