Vegan Pumpkin Pudding

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 01/20/23
Vegan pumpkin pudding recipe

The Spruce

Prep: 10 mins
Cook: 8 mins
Chill time: 90 mins
Total: 108 mins
Servings: 6 servings
Nutrition Facts (per serving)
118 Calories
1g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 118
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 218mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 9%
Total Sugars 17g
Protein 3g
Vitamin C 3mg 15%
Calcium 125mg 10%
Iron 2mg 10%
Potassium 344mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for the perfect vegan pumpkin pudding recipe? Try this one. It's a simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin—either canned or fresh—on hand. 

This is a simple and basic recipe, but you'll find that even with just a few easy ingredients, including pumpkin, soy milk, molasses, cinnamon and nutmeg, and a touch of salt to bring out all the other flavors, you can prepare a comforting low-fat, low-calorie dessert for Thanksgiving or any fall or winter holiday. Top it all off with a bit of dairy-free whipped cream if you have some on hand and maybe a dash of extra cinnamon or nutmeg, or even a whole cinnamon stick, for a lovely presentation.

Ingredients

  • 1 (15-ounce) can pureed pumpkin

  • 1 2/3 cups soy milk

  • 3 tablespoons cornstarch

  • 2 tablespoons molasses

  • 1/4 cup brown sugar, packed

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pumpkin pudding
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  2. Using a blender or food processor, combine the pumpkin, soy milk, cornstarch, and molasses and process until smooth and creamy.

    Puree mixture
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  3. Add the brown sugar, cinnamon, nutmeg, and salt, and process again until well combined. If you don't have a blender or food processor, you can use a whisk or a manual egg beater for this. 

    Add brown sugar, cinnamon, and nutmeg
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  4. Transfer the mixture to a medium-sized saucepan and place over medium to low heat. Allow the mixture to simmer over medium-low heat until thickened, which will be about 6 to 8 minutes. You'll want to keep an eye on it and stir it occasionally to make sure it doesn't burn. 

    Transfer mixture to saucepan
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  5. Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

    Transfer to individual serving cups
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  6. Serve and enjoy!

Recipe Variation

  • Substitute the soy milk with another type of non-dairy milk; coconut milk would work well.