I love pumpkin puree and I’m trying out so many beautiful pumpkin recipes.
Last quarter, it was bananas.
Back then, I wrote this banana chocolate bread recipe (high protein) and it did so well, check it out!
I wanted to try something light and delicious to have after lunch.
Sometimes all you need is a cozy fall dessert that tastes indulgent but is actually good for you.
This pumpkin pudding is creamy, spiced just right, and feels like eating pumpkin pie filling with a spoon.
It’s thick and velvety smooth without chia seeds, so even the pickiest eaters will love it. It’s perfect as a healthier holiday treat or an everyday snack when you’re craving something sweet and seasonal.
This version is made with a few ingredients — no eggs, no added sugar, and no dairy.
It’s guilt-free and tastes like it came from grandma’s kitchen… if grandma was vegan and a minimalist, lol.
It’s the kind of recipe that feels fancy but takes five minutes to make.
I love this recipe and I feel it’s perfect for summer!
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
- For the smoothest texture, use this whisk and stir constantly.
- Add protein by swapping regular yogurt for high-protein Greek yogurt.
- Use maple syrup for a richer, fall-like sweetness.
- Chill overnight for maximum thickness and depth of flavor.
- Top with toasted pecans or crushed graham crackers for crunch.
Healthy Pumpkin Pudding
Course: DessertDifficulty: Easy2-3
10
minutes10
minutesIngredients
1 ½ cups pumpkin puree
1 ½ cups unsweetened almond milk (or any milk of choice)
½ cup plain Greek yogurt (replace with coconut yogurt to make it completely vegan)
¼ cup maple syrup or honey
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
Pinch of salt
Whipped cream for topping
Directions
- In a medium saucepan, whisk together the almond milk and cornstarch until smooth, making sure there are no lumps. This will be the base that thickens the pudding. Place over medium heat and whisk until it begins to warm up.
- Add the pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, salt, and vanilla extract. Continue whisking as the mixture heats, and within 5–7 minutes it will start to thicken into a pudding-like consistency. Keep whisking to prevent sticking at the bottom.
- Once thickened, remove from heat and let it cool for a few minutes. Stir in the Greek yogurt for creaminess and a boost of protein. The pudding should now be smooth, thick, and silky.
- Divide into 4 serving glasses or bowls, cover, and chill in the fridge for at least 2 hours. This helps the pudding firm up even more and gives the flavors time to meld.
- When ready to serve, top with whipped cream and a sprinkle of cinnamon or nutmeg.
- I personally love this when I’m craving something pumpkin and sweet!
Substitutions and Add-Ins:
Swap almond milk for oat milk or dairy milk depending on your taste preference. If you want it sweeter, add an extra tablespoon of maple syrup or honey. For a dairy-free version, replace Greek yogurt with coconut yogurt. You can also stir in a spoonful of peanut butter or almond butter for a nutty twist.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
This pumpkin pudding is proof that desserts can be both healthy and decadent.
With its silky-smooth texture, warming spices, and natural sweetness, it’s like fall in a bowl. Whether you’re meal prepping snacks for the week or serving it as a holiday dessert, this recipe is an easy winner.
I hope you love this pudding recipe as much as I did.
Let me know if you try it with other variants.
