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Description
Enjoy this creamy and delicious Classic Vegan Pumpkin Pudding, perfect for a fall treat. It’s easy to make and full of pumpkin spice flavor.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- Optional: Vegan whipped cream, graham cracker crumbs, or chopped pecans for topping
Instructions
- In a medium saucepan, whisk together pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, vanilla extract, and salt.
- In a small bowl, whisk together cornstarch with 2 tablespoons of cold water until smooth.
- Add the cornstarch slurry to the saucepan and whisk to combine.
- Bring the mixture to a simmer over medium heat, stirring constantly.
- Continue to simmer for 2-3 minutes, or until the pudding has thickened.
- Remove from heat and let cool slightly.
- Pour the pudding into individual serving dishes or one large bowl.
- Cover and refrigerate for at least 2 hours to chill completely.
- Serve chilled, topped with vegan whipped cream, graham cracker crumbs, or chopped pecans, if desired.
Notes
- For a richer flavor, use homemade pumpkin puree.
- Adjust the amount of maple syrup to your desired sweetness.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, nutmeg, and cloves.
- This pudding can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg