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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 who loves the filling but leaves the pastry, this pumpkin pudding could be just the thing. For anyone who loves a little crust, my mini pumpkin pies are just right for a smaller portion.
Pumpkin spice pudding tastes like a lighter, fresher version of the classic pie filling, with a creamy, custardy pudding texture and sweet, perfectly spiced 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). Have leftover pumpkin puree? Use it in my pumpkin breakfast bites.
Best of all, unlike some recipes, this version is 100% egg, dairy, and gluten-free without sacrificing texture or flavor. It’s a great make-ahead dessert for special occasions alongside more vegan pumpkin desserts like soft pumpkin molasses cookies, pumpkin bread pudding, pumpkin spice cake, easy pumpkin brownies, and pumpkin choc chip muffins.
The Ingredients
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Sugar-free: I recommend using a brown sugar alternative for the best flavor.
- Espresso: Add 1-3 teaspoons (depending on your preferred strength level) of espresso powder for a ‘pumpkin spice latte’ pudding.
- Orange zest: Just a little adds a fresh citrus note to contrast the creaminess.
- Heat: Bump up the spice with a dash of black pepper OR cayenne pepper.
- Cocoa powder: Add 1-2 tbsp for a vegan chocolate 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 hours (overnight for the best flavor, though). Serve chilled.
FAQs
I 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-fat canned coconut milk) instead and increase the amount of cornstarch slightly. If you love what silken tofu does here, try it in my creamy berry tofu ice cream.
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, though.
That should work, though homemade 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 spiced. This way, you can control those levels yourself.
- Make in advance when possible: This is because it requires a few hours 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.
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Easy Pumpkin Pudding
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Ingredients
- 1 cup (240 ml) plant-based milk
- 1 (12-ounce / 340 g) block silken tofu
- 1 (15-ounce / 425 g) can pumpkin puree
- ⅓ cup (73 g) brown sugar
- ½ teaspoon (2.5 ml) vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- 5 Tablespoons (40 g) cornstarch
- Vegan whipped cream for garnish (optional)
Instructions
- Add the plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract to a blender. Blend for 10 to 15 seconds, until the tofu is completely smooth.
- Pour the mixture into a medium saucepan over medium heat and bring it to a light boil.
- Add the cinnamon, nutmeg (if using), and cornstarch and mix well.
- Lower the heat to a simmer and whisk until it thickens.
- Transfer the pudding to individual bowls or a large airtight container with a lid.
- Let it cool to room temperature.
- Refrigerate for at least 3 hours, or overnight for a richer flavor.
- Serve cold, topped with vegan whipped cream, if desired.
Notes
- Adjust the amount of sugar to your taste.
- Use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. That way you control the sweetness and spice.
- Make it ahead when you can. It needs a few hours to chill, and an overnight chill gives the best texture and flavor.
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How many servings is this? Also how long does it last in the refrigerator (I live alone and will be eating this by myself)?
6-8 servings. Once prepared and cooled, it’ll last in the refrigerator for 4-5 days. Hope you enjoy it! 🙂
Is there a reason why you don’t add the cinnamon and cornstarch to the blender? It seems like most recipes using cornstarch have you dissolve it in a little water before mixing in, so I was just wondering if it would be lumpy just adding it in later.
Thanks for your help!
It won’t be lumpy 🙂 Hope you enjoy it if you end up giving it a go!
Should I drain the tofu before adding to the recipe?
You can just empty the silken tofu into the blender 🙂
Can you use something other than corn starch?
We haven’t tried a sub yet so can’t guarantee the results. Although, arrowroot starch is usually a good sub for cornstarch. Let us know how it turns out if you give it a try! 🙂
So easy and delicious!