Classic Vegan Pumpkin Pudding
This classic vegan pumpkin pudding tastes like pumpkin pie filling and takes under 10 minutes to make!
Servings: 6 servings
Calories: 158kcal
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.
Nutrition
Serving: 0.5cup | Calories: 158kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 269mg | Fiber: 2g | Sugar: 24g | Vitamin A: 9840IU | Vitamin C: 8.3mg | Calcium: 150mg | Iron: 1.4mg
