I love pumpkin puree and I’m trying out so many beautiful pumpkin recipes.
Last quarter, it was bananas. I have phases, I guess.
Sometimes all you need is a cozy fall dessert that tastes indulgent but doesn’t have dairy.
This vegan pumpkin pudding tastes like fall in a cup.
It’s creamy, silky, and perfectly spiced, the kind of dessert you can whip up in no time when you’re craving something cozy but don’t want to bake.
It’s the perfect balance between rich and light, thanks to coconut milk and pumpkin purée. And the best part? You only need 15 minutes to make it.
I love this recipe and I feel it’s perfect for fall or winter! Let’s get into it.
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
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!
- Use organic pumpkin purée for the best flavor — homemade or canned both work great.
- If you want extra richness, go for full-fat coconut milk instead of light versions; it gives the pudding a luscious texture.
- Whisk constantly while cooking to avoid clumps and make sure the pudding stays silky smooth.
- Adjust sweetness to taste — add a touch more maple syrup if you like it sweeter.
- Chill it in small glass jars for a café-style dessert look (perfect for Pinterest photos!).
Vegan Pumpkin Pudding
Course: DessertDifficulty: Easy4
45
minutes10
minutesIngredients
1 cup canned pumpkin purée
1 ½ cups full-fat coconut milk
¼ cup pure maple syrup
2 tablespoons cornstarch (or arrowroot powder)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
- For topping (optional):
Coconut whipped cream
Sprinkle of cinnamon
Directions
- In a saucepan, whisk together pumpkin purée, coconut milk, maple syrup, cornstarch, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. Place the pan over medium heat and stir continuously with a whisk to prevent lumps. As it heats, you’ll notice the mixture start to thicken after about 5–7 minutes. Keep whisking until it reaches a pudding-like consistency that coats the back of a spoon. Remove from heat, pour into small glass jars or bowls, and let them cool slightly. You can serve it warm for a cozy dessert or refrigerate for 1–2 hours if you prefer it chilled.
- When ready to serve, top with a swirl of coconut whipped cream and a light dusting of cinnamon. It’s so simple but feels like a special treat, especially when paired with hot tea.
- I personally love this when I’m craving something pumpkin and sweet!
Substitutions and Add-Ins:
Low-fat version: Use almond milk instead of coconut milk and increase the cornstarch by ½ tablespoon.
Chocolate pumpkin pudding: Add 2 tablespoons of cocoa powder to the mix before heating.
Spiced chai twist: Stir in ¼ teaspoon cardamom and a pinch of nutmeg for an extra cozy flavor.
Protein boost: Blend in 1 scoop of unflavored or vanilla vegan protein powder before heating.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
This vegan pumpkin pudding is one of those desserts that feels indulgent but is actually good for you because it’s dairy-free, naturally sweetened, and packed with fall flavor.
It’s the perfect quick fix when you’re craving pumpkin pie but don’t want the hassle of baking. Whether you serve it warm, chilled, or topped with extra whipped cream, it’s pure comfort in a cup.
For flawless results every time, I love using a stainless steel whisk set and mini glass jars for serving, they make it look as good as it tastes.
