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

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.
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.)