Vegan Pumpkin Pudding

Pumpkin pudding
Pumpkin pudding photo by Stouders Studio / Getty Images
Ratings (16)
  • Total: 18 mins
  • Prep: 10 mins
  • Cook: 8 mins
  • Chill time: 90 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
119 Calories
1g Fat
27g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 119
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 226mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Protein 2g
Calcium 94mg 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.


  • 1 (15-ounce) can pureed pumpkin
  • 1 2/3 cup soy milk (or other non-dairy milk substitute; coconut milk would work well)
  • 3 tablespoons cornstarch
  • 2 tablespoons molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Using a blender or food processor, combine the pumpkin, soy milk (or another non-dairy milk substitute), cornstarch and molasses and process until smooth and creamy.

  3. 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 6-8 minutes. You'll want to keep an eye on it and stir it occasionally to make sure it doesn't burn. 

  4. 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. 

  5. After 6 to 8 minutes, transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

  6. Serve and enjoy!