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
Walnuts

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

Recent Comments

shellbellcurleeq commented:

Nov 24, 2011 3:45 PM

Yes, Melodie - use an equal amount of tapioca starch instead!
Really? commented:

Oct 27, 2011 1:58 AM

@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 commented:

Oct 26, 2011 12:36 PM

@love_vegan: You use the nick love_vegan and use MILK in your altered recipe? Really? Please tell me your are kidding.
Audrey in Belgium commented:

Oct 24, 2011 3:44 PM

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

Oct 21, 2011 3:51 PM

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

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