Vegan Pumpkin Pudding Recipe

Pumpkin pudding
Pumpkin pudding photo by Stouders Studio / Getty Images
    18 mins

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 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.

This easy vegan pumpkin dessert recipe is also low calorie.

See also: More vegan desserts to try

What You'll Need

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

How to Make It

First, using a blender or food processor, combine the pureed pumpkin, the soy milk or other non-dairy milk substitute, the corn starch and the molasses and process until smooth and creamy. Next, 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. 

Transfer the mixture to a medium-sized sauce pan 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. 

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

Enjoy your homemade vegan pumpkin pudding!

Makes about 6 servings.

Recipe tip: Pumpkin pie spice can be used as a replacement for either the cinnamon or the nutmeg or both if you prefer. 

Looking for vegetarian Thanksgiving menu ideas for dinner, including vegetarian and vegan sides, gravies, stuffing and dessert? Visit my complete guide to vegetarian Thanksgivings here.

Nutritional information:
Calories: 122; Calories from Fat: 13
Total Fat: 1.5g; % Daily Value: 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 236mg; 10%
Total Carbohydrates: 25.6g; 9%
Dietary Fiber: 2.6g; 10%
Sugars: 14.7g
Protein: 3.0g
Vitamin A 221%, Vitamin C 5%, Calcium 6%, Iron 10%

With just 122 calories per serving, this pumpkin pudding is a low-calorie dessert.