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    Home » Recipes » Desserts

    Classic Vegan Pumpkin Pudding

    Published: Sep 13, 2018 · Modified: Oct 15, 2021 by Cassidy Reeser · This post may contain affiliate links.

    7.5K shares
    • 35
    jump to recipe

    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.

    Close up of serving of pumpkin pudding in glass jar.

    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 (but this chocolate pudding is a close second!). Not to mention, it's vegan!

    Spoon lifting pudding out of jar.

    This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases; read my disclaimer policy for more information.

    How do you make 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.

    Pumpkin pudding being whisked.

    Step by step instructions

    1. 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).
    2. 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.
    3. 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.
    4. Mix in the seasonings (nutmeg, cinnamon, allspice) and maple syrup. Let cool in the fridge.
    Small jar filled with pumpkin pudding.

    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.

    P.S. this vegan pumpkin pudding actually doubles as a Vegan Pumpkin Pie filling.  And it uses this easy oil crust!

    Looking for more vegan desserts?

    • Southern Style Vegan Banana Pudding
    • Vegan Zucchini Bread
    • Vegan Gingerbread Loaf
    • Vegan Pumpkin Muffins
    • Vegan Chocolate Peanut Butter Brownies

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Spoon lifting pudding out of jar
    Print Recipe
    5 from 13 votes

    Classic Vegan Pumpkin Pudding

    This classic vegan pumpkin pudding tastes like pumpkin pie filling and takes under 10 minutes to make!
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Servings: 6 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 2 cups soy milk or non-dairy milk of choice
    • 1 and ½ cups pumpkin puree (from one 15 oz can of 100% pure pumpkin)
    • ½ cup organic brown sugar
    • 4 tablespoons corn starch
    • ½ teaspoon vanilla extract
    • 1 tablespoon maple syrup
    • 1 and ½ teaspoons ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon allspice (optional)

    Instructions

    • 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, maple syrup, 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.

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    Serving: 0.5cupCalories: 158kcalCarbohydrates: 33gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 48mgPotassium: 269mgFiber: 2gSugar: 24gVitamin A: 9840IUVitamin C: 8.3mgCalcium: 150mgIron: 1.4mg

    More Vegetarian Dessert Recipes

    • Vegan Gingerbread Loaf with Cranberry Glaze
    • Vegan Pumpkin Chocolate Chip Cookies
    • Blueberry Peach Puff Pastry Tart
    • Mixed Berry Galette
    7.5K shares
    • 35

    Reader Interactions

    Comments

    1. Bethany

      January 08, 2023 at 8:11 pm

      So being a bit lazy, I threw everything in the blender, and I mean everything and all at once. Blended it up really good, poured in a saucepan, thickened it up as directed and ta da . . . pudding, minus all those extra steps. Yummy and easy! I think next time I will use arrowroot starch because it thickens more decisively during heating vs cornstarch which thickens as it cools.

      Reply
      • Cassidy Reeser

        January 09, 2023 at 8:59 am

        Love it. I am all about making recipes easier! Glad it turned out well 🙂

        Reply
    2. Laura

      December 02, 2021 at 11:28 am

      Made this for thanksgiving instead of a pumpkin custard pie, since several of my guests were vegan. Served it with cocowhip topping and Biscoff and Lorna Doone cookies. This recipe is wonderful as-is, but next time I will add 2-3T cashew butter for more richness and body.

      Reply
      • Cassidy Reeser

        December 02, 2021 at 6:09 pm

        Cashew butter sounds like it would be delicious. Thanks for the review!

        Reply
      • Lisa

        October 15, 2022 at 3:22 pm

        Added ginger and used sugar free sugars. Poured in custard pans placed in baking dish with boiling water and baked u til pumpkin pie color to give it more of a real custard pie texture.

        Reply
    3. Michelle

      October 27, 2021 at 10:11 am

      This is a great simple recipe! I used almond milk and only had cinnamon on hand but it still worked. I'm adding this to my dessert repertoire- wondering about subbing the brown sugar with maple syrup and what alterations I would have to make.

      Reply
      • Cassidy Reeser

        October 27, 2021 at 10:37 am

        Thanks for the review! I think it would work to use maple syrup in place of brown sugar. If anything the pudding may be a little thinner, which you can always fix by simmering for longer or adding a little extra cornstarch.

        Reply
    4. Kathleen

      September 18, 2021 at 1:53 pm

      Question ...is it possible to freeze this in custard dishes?

      Reply
      • Cassidy Reeser

        September 18, 2021 at 3:59 pm

        I think that should work. The only worry is a film might form on top, but you should be able to prevent that by making sure the custard dish is air tight.

        Reply
    5. Dana

      October 22, 2020 at 7:35 pm

      Very tasty pudding. Simple to make. Is the maple syrup for drizzling when it's cool? It's in the ingredients but never mentioned again. Thanks.

      Reply
      • Cassidy Reeser

        October 24, 2020 at 8:22 am

        Hi Dana, thanks for making the recipe! The maple syrup actually goes in the pudding but as you can tell it doesn't make or break the recipe. I'll update the original recipe now since I seem to have left it out!

        Reply
      • Ileana

        August 24, 2022 at 11:33 am

        Amazing. I followed recipe pretty closely. Had to add 4Tablespoons of my soy milk to create the initial paste. Everything else was exact for me. I put in fridge right now but had a good taste and it was very good! Pumpkin is so good for you that I plan to make this often. Thank you so much for a great recipe!

        Reply
        • Cassidy Reeser

          August 25, 2022 at 9:08 am

          And it's (almost) the perfect time of year for pumpkin! 🙂 Thanks for the review.

          Reply
    6. Beth

      September 30, 2020 at 11:30 am

      I couldn't seem to get it to thicken enough. Any tips?

      Reply
      • Cassidy Reeser

        September 30, 2020 at 3:02 pm

        Did it thicken when chilled completely? If not, one option is to return to stove and simmer until thickened (you will basically just be evaporating off extra liquid until it's thicker). Another option is stir together 1 tablespoon cornstarch and 1 tablespoon cold water and add to the pudding. Put on the stove and bring to a simmer again, then let simmer until thickened. Hope this helps!

        Reply
    7. Cara Ghidotti

      December 24, 2019 at 3:41 pm

      Wonderful desert. Easy to make. And delicious.

      Reply
      • Cassidy Reeser, RDN, LD

        December 24, 2019 at 5:32 pm

        Thanks for commenting, Cara! Glad you enjoyed.

        Reply
    8. Jamie

      November 22, 2019 at 1:21 pm

      Hi, I'm wondering if regular dairy milk would work, too! I am excited about this being a gluten free option for my Thanksgiving celebration. Thank you so much. I look forward to your feedback & trying the recipe.

      Reply
      • Cassidy Reeser, RDN, LD

        November 22, 2019 at 5:11 pm

        Hi Jamie, I think that regular milk will work just fine. Enjoy!

        Reply
        • Jamie Wheeler

          November 28, 2019 at 9:12 am

          Hi Cassidy, Made this recipe this a.m. with great success!!! I had part almond milk and part 1%. Looks like it will be a huge hit this afternoon! I appreciate you responding to my question! Happy Thanksgiving.

          Reply
          • Cassidy Reeser, RDN, LD

            November 28, 2019 at 10:51 am

            Great to hear, Jamie! Happy Thanksgiving.

            Reply
    9. Gwen

      November 06, 2019 at 5:47 pm

      This is pumpkin pie goodness!!!! I love it. Instead of the regular milk, I happened to have some almond milk nog, which made it even cozier! Thanks for this recipe!

      Reply
      • Cassidy Reeser, RDN, LD

        November 07, 2019 at 5:27 pm

        Thank you! Love the idea of using almond nog.

        Reply
    10. Genie

      September 14, 2018 at 7:29 pm

      This is so good! Made it tonight and Bob loves it!

      Reply
      • Cassidy

        September 15, 2018 at 11:34 am

        Thanks, Genie! So glad you both liked it.

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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