This Easy Vegan Pumpkin Pudding Recipe is one of those delicious surprises that I love making whenever fall rolls around, but honestly, I enjoy it year-round too. It’s creamy, comforting, and just the right hint of spice that reminds me of cozy sweaters and crisp air. Plus, it’s totally plant-based, so it fits perfectly into vegan diets without any fuss.
What makes this pumpkin pudding really stand out is how simple it is to whip up. You don’t have to mess around with gelatin or complicated techniques—just a blender, a saucepan, and a little patience while it chills. Whether you want a quick snack, a holiday dessert, or something special for guests, this Easy Vegan Pumpkin Pudding Recipe never fails to impress!
Why You’ll Love This Recipe
- Simple Ingredients: You can find everything easily at your local store, which makes this a fuss-free dessert.
- Totally Vegan & Dairy-Free: It’s perfect for anyone avoiding animal products without sacrificing flavor or texture.
- Versatile & Customizable: Whether you want it richer or lighter, sweeter or more spiced, this pudding adapts to your taste.
- Great Make-Ahead Dessert: Chill it overnight and the flavors develop beautifully, making entertaining stress-free.
Ingredients You’ll Need
The ingredients for this Easy Vegan Pumpkin Pudding Recipe come together to create that luxuriously smooth texture and perfectly spiced pumpkin flavor. I always recommend using pure pumpkin puree and silken tofu for the creamiest results!
- Plant-based milk: I use almond milk most often, but oat or soy milk work great too.
- Silken tofu: This is key for a creamy, silky base without dairy. Make sure you grab silken, not firm!
- Pumpkin puree: Always plain pumpkin puree, not pumpkin pie filling—you want to control your spices and sweetness.
- Brown sugar: Adds natural sweetness and a slight molasses flavor.
- Vanilla extract: Just a touch brings out all the pumpkin’s natural richness.
- Ground cinnamon: This warm spice is a must in pumpkin dishes.
- Nutmeg (optional): I love adding a pinch for extra depth, but it’s totally up to you.
- Cornstarch: This thickens the pudding beautifully without any clumps when whisked properly.
- Vegan whipped cream (optional): Perfect for topping to add a fluffy, dreamy finish.
Variations
I love encouraging you to make this Easy Vegan Pumpkin Pudding Recipe truly your own! Experimenting with spices or toppings can transform it from simple to spectacular, based on what you’re craving.
- Spiced Up: Try adding ground ginger or cloves for a more festive flavor — my family goes crazy for that twist around the holidays.
- Sweetener Swap: You can substitute maple syrup or coconut sugar instead of brown sugar if you prefer a different sweetness profile.
- Creamy Boost: Blend in a few tablespoons of canned coconut cream to make it extra rich and indulgent.
- Nuts & Seeds: Sprinkle toasted pecans or pumpkin seeds on top for texture and a nutty contrast.
How to Make Easy Vegan Pumpkin Pudding Recipe
Step 1: Blend the Base Ingredients
Start by adding your plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract to a blender. Blend for 10 to 15 seconds until you get a smooth, creamy mixture with no tofu chunks left. I’ve found that short blending preserves the silky texture without overdoing it, so don’t blend too long!
Step 2: Cook and Thicken the Pudding
Pour the blended mixture into a medium saucepan over medium heat. Warm it until it just starts to boil, then whisk in your cinnamon and cornstarch. It’s important to whisk continuously at this point so the cornstarch dissolves fully without clumping. Once it thickens, reduce to a simmer and keep whisking for a few more minutes until it reaches a pudding-like consistency. You want it thick enough to coat your spoon nicely.
Step 3: Chill for Perfect Texture
Transfer your pudding into individual serving bowls or a large airtight container. Let it cool at room temperature, then pop it into the fridge for at least 3 hours. Honestly, I prefer chilling it overnight because that’s when the flavors meld and the texture becomes delightfully creamy. You’ll notice it firms up a bit, making it perfect for spooning out.
Pro Tips for Making Easy Vegan Pumpkin Pudding Recipe
- Use Silken Tofu Right: Make sure it’s fresh and well-drained before blending for the smoothest pudding.
- Whisk Constantly: Stirring constantly when adding cornstarch prevents lumps and ensures even thickening.
- Don’t Rush Cooling: Let pudding cool before refrigerating to avoid condensation and watery texture.
- Test Thickness: The pudding thickens more as it cools, so don’t overcook it on the stove to avoid it turning rubbery.
How to Serve Easy Vegan Pumpkin Pudding Recipe
Garnishes
I usually top my pumpkin pudding with a generous swirl of vegan whipped cream—adds lovely creaminess and a snowy look. Sometimes, I sprinkle a dash of cinnamon or a few toasted pumpkin seeds on top for a bit of texture and color contrast. It’s simple but makes a big impact on presentation and taste!
Side Dishes
This pudding pairs beautifully with light snacks or drinks. I like serving it after a spiced lentil soup or alongside gingerbread cookies for a full-on fall feast. A hot cup of chai or herbal tea rounds out the experience perfectly.
Creative Ways to Present
For special occasions, I’ve layered this pudding in parfait glasses with crushed vegan ginger snaps and a drizzle of maple syrup. It instantly feels festive and luxurious. Using small mason jars also works wonderfully if you want an easy-to-serve grab-and-go dessert at parties!
Make Ahead and Storage
Storing Leftovers
I keep leftover pumpkin pudding covered tightly in the fridge for up to 4 days. Keeping it well sealed prevents it from absorbing any fridge smells and maintains that silky smooth texture I love. Just give it a gentle stir before serving again.
Freezing
Freezing pumpkin pudding isn’t my first choice because the texture changes a bit after thawing. But if you want to freeze it, I recommend dividing it into single servings and thawing overnight in the fridge. It turns out fine for smoothies or layered desserts after thawing!
Reheating
I usually enjoy this pudding cold, but if you want it warm, gently heat it in a saucepan on low while stirring constantly. Avoid microwave heating as it can cause uneven warming and affect the texture negatively.
FAQs
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Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling is pre-sweetened and spiced, which can throw off the flavor and sweetness balance in the pudding. Using pure pumpkin puree lets you control those elements to your liking.
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What if I don’t have silken tofu?
Silken tofu is key for the texture, but if you can’t find it, you can substitute with full-fat coconut milk thickened with a bit more cornstarch. However, the flavor and creaminess may differ slightly.
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How long does this pudding keep in the fridge?
Stored in an airtight container, it stays good for up to 4 days. Beyond that, the texture and flavor might start to change, so it’s best enjoyed fresh within that timeframe.
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Can I make this pudding oil-free?
Absolutely! This recipe is naturally oil-free since it relies on tofu and plant milk for creaminess. No added fats are necessary to get a smooth, rich pudding.
Final Thoughts
I absolutely love how this Easy Vegan Pumpkin Pudding Recipe turns out every single time—it’s like the cozy hug of a dessert. When I first tried making vegan pumpkin pudding, I struggled with texture until I discovered the magic of silken tofu and cornstarch. Now it’s become a go-to that impresses friends and family alike with minimal effort. Give it a try—you might just find your new favorite fall treat (or year-round indulgence) that you’ll keep coming back to.
Print
Easy Vegan Pumpkin Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Easy Pumpkin Pudding is a creamy, dairy-free dessert made with silken tofu, pumpkin puree, and warm spices. Perfect for fall, it’s lightly sweetened and simmered to thicken on the stovetop, then chilled for a luscious, velvety texture. A versatile vegan treat that can be garnished with whipped cream for added indulgence.
Ingredients
Main Ingredients
- 1 cup plant-based milk
- 1 (12-ounce) block silken tofu
- 1 (15-ounce) can pumpkin puree (100% plain pumpkin puree)
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- 5 tablespoons cornstarch
Optional Garnish
- Vegan whipped cream
Instructions
- Blend Ingredients: In a blender cup, combine the plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract. Blend for 10 to 15 seconds until the tofu is completely creamed and the mixture is smooth.
- Heat Mixture: Pour the blended mixture into a medium saucepan and heat over medium heat. Bring the mixture to a light boil while stirring gently to avoid sticking.
- Add Spices and Cornstarch: Once boiling, add the ground cinnamon, optional nutmeg, and cornstarch. Stir thoroughly to incorporate these ingredients evenly.
- Simmer and Thicken: Reduce the heat to a simmer and whisk continuously until the pudding thickens to your desired consistency, approximately 5-10 minutes.
- Cool and Chill: Pour the hot pudding into individual bowls or a large airtight container. Let it cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set and develop flavor.
- Serve: Serve the chilled pudding cold, optionally garnished with vegan whipped cream for a richer indulgence.
Notes
- Adjust the sweetness to preference by increasing or decreasing the brown sugar.
- Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Make the pudding in advance and chill overnight for the best texture and flavor melding.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
