Amazing Classic Vegan Pumpkin Pudding Recipe

Oh, the magic of fall! And what screams “fall” more than pumpkin spice everything, right? I’m especially a sucker for a good pumpkin pudding. But, here’s the thing, finding a really *good* vegan version? Tricky! So many are… well, let’s just say they miss the mark. That’s why I got to work creating this Classic Vegan Pumpkin Pudding.

Now, I wasn’t always a vegan baking whiz. Nope! Growing up in Asheville, it was all about butter, cream, and sugar – the Southern way! But as I started experimenting with plant-based recipes, I realized you can totally get that same creamy, dreamy texture and deep flavor *without* any dairy. And trust me, this Classic Vegan Pumpkin Pudding does *not* disappoint. It’s seriously the perfect easy vegan pumpkin dessert.

I’ve spent years perfecting Southern desserts, and I’ve learned a thing or two about coaxing flavor from fall ingredients. This recipe? It’s a real winner. So get ready for a spoonful of autumn goodness that’s totally guilt-free (well, almost!).

Why You’ll Love This Classic Vegan Pumpkin Pudding

Benefits of This Vegan Pumpkin Dessert

Quick and Easy to Make

Seriously, this isn’t one of those recipes that takes all day. You just whisk a few things together, simmer, and chill! I’m talking minimal effort, maximum pumpkin-y reward.

Rich Pumpkin Spice Flavor

Oh, the spices! Cinnamon, ginger, nutmeg… it’s like a warm hug in a bowl. My favorite part is how the maple syrup complements the spices *perfectly*.

Creamy and Delicious Texture

Forget grainy, sad pudding. This is pure velvet! The coconut milk works absolute wonders, making it so rich you won’t believe it’s vegan.

Perfect for Fall

Whether it’s Thanksgiving, a cozy night in, or just because you’re craving pumpkin, this pudding is *the* quintessential fall treat. I swear, it just tastes like autumn!

Allergy-Friendly

No dairy? No problem! This recipe is completely vegan, and you can easily tweak it to be gluten-free. It’s a dessert everyone can enjoy, and that’s always a win in my book!

Ingredients for Your Classic Vegan Pumpkin Pudding

Essential Ingredients

Pumpkin Puree

You’ll want one 15-ounce can of pumpkin puree here, not pumpkin pie filling, okay? There’s a *big* difference! We want pure pumpkin goodness, nothing else added.

Full-Fat Coconut Milk

Grab one 13.5-ounce can of full-fat coconut milk. This is key for that super creamy texture! Pop it in the fridge overnight if you want an even thicker, creamier pudding. Trust me, it’s worth it!

Maple Syrup

Half a cup of pure maple syrup is what we’re after. None of that fake stuff! The real deal adds such a lovely, subtle sweetness that goes perfectly with the pumpkin spice.

Pumpkin Pie Spice

Two teaspoons of pumpkin pie spice – store-bought is totally fine, or if you’re feeling fancy, whip up your own! I usually just eyeball it with cinnamon, ginger, nutmeg, and cloves.

Vanilla Extract

Don’t skimp on the vanilla! A teaspoon of pure vanilla extract really enhances all the other flavors. It’s like a little hug for your taste buds.

Salt

Just a quarter teaspoon of fine sea salt. Sounds weird in a dessert, I know, but it balances the sweetness and brings out all those lovely pumpkin spice notes.

Cornstarch

Two tablespoons of cornstarch are what thickens everything up. Don’t worry, you won’t taste it! It just gives the pudding that perfect, spoonable consistency.

Optional Toppings

Vegan Whipped Cream

A dollop of vegan whipped cream? Yes, please! You can use store-bought or make your own. Coconut whipped cream is my go-to!

Graham Cracker Crumbs

A sprinkle of vegan graham cracker crumbs adds a nice little crunch. I love the contrast in textures!

Chopped Pecans

Toasted chopped pecans? Oh, they’re divine! The nutty flavor pairs so well with the pumpkin spice. Toasting them first really brings out their flavor, too.

Equipment You’ll Need

Must-Have Equipment

Medium Saucepan

You’ll need a good ol’ medium saucepan for simmering all that pumpkin goodness. Nothing fancy, just something reliable!

Whisk

A whisk is *essential* for getting everything smooth and lump-free. Trust me, you don’t want any weird clumps in your pudding!

Small Bowl

A small bowl is needed for mixing the cornstarch slurry. Any small bowl will do, really!

Measuring Cups and Spoons

Gotta measure those ingredients! Grab your measuring cups and spoons to make sure everything’s just right. Baking is a science, after all (sort of!).

Serving Dishes or Bowl

And last but not least, you’ll need some cute serving dishes or one big bowl for your finished pudding. I love using little ramekins, but anything works!

How to Make Classic Vegan Pumpkin Pudding

Step-by-Step Instructions

Combine Ingredients

Alright, let’s get started! Grab that medium saucepan and dump in the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, vanilla extract, and salt. Now, get your whisk and whisk, whisk, whisk until everything’s nicely combined. No big lumps allowed!

Prepare Cornstarch Slurry

In that small bowl, whisk together the cornstarch with 2 tablespoons of cold water. Make sure it’s *completely* smooth – no little clumps of cornstarch hanging out. This is what’s gonna thicken our pudding, so it’s gotta be perfect!

Cook the Pudding

Pour that cornstarch slurry into the saucepan with the pumpkin mixture. Whisk it all together again to make sure everything’s happy. Pop the saucepan over medium heat and bring it to a simmer, stirring *constantly*. Don’t walk away! Keep stirring for 2-3 minutes, or until the pudding has thickened up nicely. You’ll notice it coating the back of your spoon. That’s how you know it’s ready!

Cool and Chill

Take the saucepan off the heat and let the pudding cool down a bit. Then, pour it into your cute little serving dishes (or one big bowl, if you’re feeling casual!). Cover ’em up with some plastic wrap – press it right onto the surface of the pudding to prevent a skin from forming. Now, pop ’em in the fridge for at least 2 hours. This chilling time is *crucial*! It lets the pudding set up properly.

Serve

Finally! The best part. Once the pudding’s nice and chilled, take it out of the fridge and add your favorite toppings. Vegan whipped cream? Graham cracker crumbs? Toasted pecans? Go wild! And then… dig in! You deserve it.

Tips for the Best Classic Vegan Pumpkin Pudding

Pro Tips for Pudding Perfection

Use Full-Fat Coconut Milk

Seriously, don’t even *think* about using the “lite” stuff! Full-fat coconut milk is where all the magic happens. It’s what gives you that unbelievably creamy, decadent texture we’re after. Trust me on this one!

Don’t Overcook

Keep a close eye on your pudding while it’s simmering! Overcooking can make it *way* too thick, and nobody wants a gluey pudding, right? Take it off the heat as soon as it coats the back of a spoon.

Chill Thoroughly

Patience, my friend! I know it’s tempting to dig in right away, but chilling is *essential* for this Classic Vegan Pumpkin Pudding. It needs at least two hours in the fridge to set properly. I usually make it the night before – that way, it’s perfect and ready to go!

Adjust Sweetness to Taste

Everyone’s got a different sweet tooth, so don’t be afraid to tweak the maple syrup to your liking. Start with the half cup, give it a taste, and add a little more if you need it. It’s *your* pudding, after all!

Make it Ahead

This pudding is *perfect* for making ahead of time. In fact, I think it tastes even better the next day! Just whip it up, chill it overnight, and you’ve got a delicious dessert ready whenever you need it. Easy peasy!

Ingredient Notes and Substitutions for Your Vegan Pumpkin Dessert

Ingredient Swaps and Notes

Coconut Milk Alternatives

Okay, so if you’re *really* not a coconut fan (I get it, it’s not for everyone!), you *can* use other plant-based milks. Almond milk or oat milk will work, but be warned: it won’t be nearly as creamy! The full-fat coconut milk is what gives this Classic Vegan Pumpkin Pudding its dreamy texture, so just keep that in mind.

Maple Syrup Substitutions

Don’t have maple syrup on hand? No problem! Agave nectar is a great substitute. You could also use another liquid sweetener, like brown rice syrup, but it will change the flavor a bit. Just adjust the amount to your liking!

Pumpkin Pie Spice Variations

Out of pumpkin pie spice? Don’t panic! You can totally make your own. Just mix together 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves. Boom! Homemade pumpkin pie spice. I usually just eyeball it, honestly!

Cornstarch Alternatives

If you’re avoiding cornstarch, arrowroot powder is a fine substitute. Use the same amount – 2 tablespoons – and you’re good to go! It works pretty much the same way, thickening up the pudding like a charm.

Serving Suggestions for Your Classic Vegan Pumpkin Pudding

Complementary Flavors and Textures

With Vegan Graham Crackers

Crumbled vegan graham crackers? Oh, YES! That little bit of crunch is just *perfect* with the creamy pudding. It’s like a mini vegan pumpkin pie!

Topped with Coconut Whipped Cream

A dollop of coconut whipped cream is a MUST, in my book. It makes this Classic Vegan Pumpkin Pudding extra decadent and dreamy. It’s like a cloud of coconutty goodness!

Sprinkled with Toasted Pecans

Toasted pecans? Absolutely! That nutty crunch and warm, toasty flavor just screams “fall.” Plus, they look so pretty sprinkled on top!

Drizzled with Caramel Sauce

Okay, this might be a *little* over the top, but a drizzle of vegan caramel sauce? Heaven! It adds another layer of sweetness that’s just irresistible. Treat yourself!

Frequently Asked Questions About Classic Vegan Pumpkin Pudding

Common Questions About Vegan Pumpkin Pudding

Can I use a different sweetener?

Sure thing! If you’re not a maple syrup fan, or just don’t have any on hand, you can swap it out. Agave works great, and brown rice syrup is another option. Just keep in mind that different sweeteners will affect the overall flavor a bit, so play around and see what you like best!

Can I use lite coconut milk?

Okay, so you *can* use lite coconut milk, but I wouldn’t recommend it. The full-fat version is really what makes this Classic Vegan Pumpkin Pudding so creamy and decadent. If you use lite, it’ll still taste good, but the texture just won’t be the same. You’ve been warned!

How long does this pudding last?

This Classic Vegan Pumpkin Pudding will keep in the fridge for about 3 days. Just make sure it’s covered tightly, and it’ll be ready and waiting for you whenever you need a little pumpkin-y pick-me-up!

Can I freeze this pudding?

Freezing this pudding isn’t really the best idea. The texture can get a little weird after it thaws, so I’d recommend just making a fresh batch. It’s so easy to whip up anyway, so it’s really no big deal!

Is this recipe gluten-free?

Yep! This recipe is inherently gluten-free, which is awesome! But, *always* double-check the labels of your individual ingredients, just to be extra safe. You never know what sneaky gluten might be hiding!

Estimated Nutritional Information for Classic Vegan Pumpkin Pudding

Okay, so here’s the deal: I’m not a nutritionist, so this is just a rough estimate! But, each serving of this Classic Vegan Pumpkin Pudding (about 1/4 of the recipe) clocks in around 250 calories. You’re also looking at roughly 15 grams of fat, 2 grams of protein, and 30 grams of carbs. Oh, and about 25 grams of sugar too! Just remember, these are estimates, and it can vary a bit depending on the exact brands you use. But hey, it’s a treat, so enjoy!

Enjoy Your Classic Vegan Pumpkin Pudding!

Alright, my friend, it’s your turn! Go whip up this Classic Vegan Pumpkin Pudding and tell me what you think! Seriously, leave a comment below – I wanna hear all about your pumpkin-y creations! And hey, if you loved it, give it a rating and share it with your friends! Let’s spread the vegan pumpkin love!

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