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 (but this chocolate pudding is a close second!). Not to mention, it's vegan!
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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.
Step by step instructions
- 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.
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!
Classic Vegan Pumpkin Pudding
- 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)
- 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.
Did you make this recipe?
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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.
Love it. I am all about making recipes easier! Glad it turned out well 🙂
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.
Cashew butter sounds like it would be delicious. Thanks for the review!
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.
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.
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.
Question ...is it possible to freeze this in custard dishes?
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.
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.
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!
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!
And it's (almost) the perfect time of year for pumpkin! 🙂 Thanks for the review.
I couldn't seem to get it to thicken enough. Any tips?
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!
Wonderful desert. Easy to make. And delicious.
Cassidy Reeser, RDN, LD
Thanks for commenting, Cara! Glad you enjoyed.
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.
Cassidy Reeser, RDN, LD
Hi Jamie, I think that regular milk will work just fine. Enjoy!
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.
Cassidy Reeser, RDN, LD
Great to hear, Jamie! Happy Thanksgiving.
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!
Cassidy Reeser, RDN, LD
Thank you! Love the idea of using almond nog.
This is so good! Made it tonight and Bob loves it!
Thanks, Genie! So glad you both liked it.