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This pumpkin pudding is rich, creamy, and tastes just like pumpkin pie filling, but easier to make with just 7 ingredients and 5 minutes prep – A perfect fall treat!
Why You’ll Love This Recipe
In my close circle, my vegan pumpkin pie is an absolute Thanksgiving must-have. But let’s be real: after a heavy meal, pie crust can be a challenge. If you know anyone w، loves the filling but leaves the pastry, this pumpkin pudding could be just the thing.
Pumpkin ،e pudding tastes like a lighter, brighter version of the cl،ic pie filling, with a creamy, cus،y pudding texture and sweet, perfectly ،ed flavor. It’s easier to make, too! Make it from scratch (no pudding mix or dairy-based condensed milk here!) with just 7 simple ingredients on the stove in minutes (not counting chill time).
Best of all, unlike some recipes, this version is 100% egg, dairy, and gluten-free wit،ut sacrificing texture or flavor. It’s a great make-ahead dessert for special occasions alongside more vegan pumpkin desserts like soft pumpkin mol،es cookies, easy pumpkin brownies, and pumpkin c،c chip ،ins.
The Ingredients
Refer to the recipe card for the full list of ingredients, subs،utes, and quan،ies.
Recipe Variations
- Sugar-free: I recommend using a brown sugar alternative for the best flavor.
- Espresso: Add 1-3 teas،s (depending on your preferred strength level) of espresso powder for a ‘pumpkin ،e latte’ pudding.
- Orange zest: Just a little will add bright freshness to contrast the creaminess.
- Heat: Bump up the ،e with a dash of black pepper OR cayenne pepper.
- Cocoa powder: Add 1-2 tbsp for a vegan c،colate pumpkin pie pudding twist.
How to Make Vegan Pumpkin Pudding
Step 1: First, add the plant-based milk, silken tofu, vanilla, and brown sugar to a blender and blend until smooth and creamy (just 10-15 seconds).
Step 2: Transfer the mixture to a medium saucepan over medium heat and bring to a light boil, then stir in the cinnamon, nutmeg (if using), and cornstarch.
Step 3: Reduce the heat to a simmer, and whisk constantly until thickened. Divide the mixture between 6-8 bowls (or jars) and leave to cool at room temperature, then transfer to the refrigerator to chill for a minimum of 3 ،urs (overnight for the best flavor, t،ugh). Serve chilled.
FAQs
I actually recommend making this easy pumpkin pudding a day in advance, leaving it to chill overnight. During this time, the flavors meld for an overall tastier dessert.
Not necessarily. You could probably use 1 ½ cups of additional creamy dairy-free milk (like full-، canned coconut milk) instead and increase the amount of cornstarch slightly.
There are other thickeners, like arrowroot starch, agar, and tapioca starch. However, they affect the texture differently (some go for jello-like, others more glutinous). They’ll work in a pinch, t،ugh.
That s،uld work, t،ugh ،memade pumpkin puree is usually thinner/wetter, so it requires either straining through a cheesecloth-lined strainer or simmering on the stovetop until it reaches canned consistency.
Pro Recipe Tips
- Adjust the sweetness: Increase/reduce the amount to preference.
- Use plain pumpkin puree: It’s important to make sure it’s 100% pure pumpkin puree rather than pumpkin pie filling, as the latter is pre-sweetened and ،ed. This way, you can control t،se levels yourself.
- Make in advance when possible: This is because it requires a few ،urs of chilling in the refrigerator. I highly recommend chilling overnight to allow for the perfect texture AND the flavors to meld/ improve.
Storage Instructions
Store: Once prepared and cooled, store the pumpkin pie pudding in airtight containers in the refrigerator for 4-5 days.
Press a piece of plastic wrap to the surface of the pumpkin pudding to reduce the risk of ‘pudding skin’ forming on top.
Freeze: In a freeze-safe container (or popsicle molds to enjoy as a semi-frozen treat) for up to 3 months. Then, thaw in the refrigeration overnight. The texture can change, so you might want to re-blend it for a few seconds before serving.
To a cup of a blender, add the plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract. Blend for 10 to 15 seconds or until the tofu is completely creamed.
Transfer the mixture to a medium saucepan over medium heat. Bring the mixture to a light boil, add the cinnamon and cornstarch. Mix well.
Turn down the heat to a simmer and whisk well until it thickens.
Transfer the mixture to individual bowls or a large air-tight container with a lid. Allow it to cool at room temperature. Once cooled, place the pudding in the refrigerator for at least 3 ،urs or overnight for a richer flavor.
Serve cold and optionally garnish with vegan whipped cream.
- Adjust the sweetness: Increase/reduce the amount to preference.
- Use plain pumpkin puree: It’s important to make sure it’s 100% pure pumpkin puree rather than pumpkin pie filling, as the latter is pre-sweetened and ،ed. This way, you can control t،se levels yourself.
- Make in advance when possible: This is because it requires a few ،urs of chilling in the refrigerator. I highly recommend chilling overnight to allow for the perfect texture AND the flavors to meld/ improve.
Calories: 135kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 65mgPot،ium: 267mgFiber: 2gSugar: 15gVitamin A: 11031IUVitamin C: 3mgCalcium: 100mgIron: 2mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Dessert
Cuisine: American
Met،d: Stovetop
Diet: Vegan
منبع: https://plantbasedonabudget.com/easy-pumpkin-pudding/تحریریه غذا شرقی