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Pumpkin Pudding

The following article was written by peta2 youth marketing coordinator Helena Soh.

All right, fellow pumpkin-pie lovers. Let’s be honest and admit that the pumpkin filling is what has us hooked. Don’t get me wrong―I love a good pie crust just as much as the next dessert fiend, but when it comes to pumpkin pie, it’s the filling I want more of! Who’s with me?

The aforementioned pumpkin goodness is the reason I decided to whip up some vegan pumpkin pudding—aka a crust-less pumpkin pie—the other night. Not only was it bragworthy, it also only took me a total of 10 minutes to make. Without further ado, here’s the recipe to vegan pumpkin pudding bliss!

Pumpkin Pudding
1 can pumpkin purée
1 2/3 cups soy or almond milk
3 Tbsp. cornstarch
2 Tbsp. maple syrup
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Soy whipped cream

  • Whisk all the ingredients except the soy whipped cream and walnuts together in a bowl until creamy.
  • Pour into a saucepan and simmer over medium-low heat until thick, about 6 to 8 minutes.
  • Transfer into individual serving cups and chill in the fridge until firm, about 1 1/2 hours.
  • Top your cups o’ pudding with some soy whipped cream and a few walnuts … and enjoy!

Makes 4 servings

Commenting is closed.
  • shellbellcurleeq says:

    Yes, Melodie – use an equal amount of tapioca starch instead!

  • Really? says:

    @Axel – did you read love_vegan’s post correctly? They said “SAME milk, corn starch and brown sugar as recipe”. So they use what the recipe says not anything else … *sigh*

  • Axel says:

    You use the nick love_vegan and use MILK in your altered recipe? Really?
    Please tell me your are kidding.

  • Audrey in Belgium says:

    Thanks a million for the scrumptious sounding recipe ! In Belgium, pumpkin is only used as a vegetable in stews for the carnivorous.

  • love_vegan says:

    I altered this recipe and was thrilled w/the results!
    1 large can of pumpkin puree (29 oz)
    same milk, corn starch and brown sugar as recipe
    1 t pumpkin pie spice (instead of other spices)
    1 dash salt (for flavor complexity)
    apricot syrup in place of maple

  • melodie says:

    can I use soemthing insted of cornstarch? I try to avoid too much corn based products,
    thanks 🙂