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This vegan pumpkin pudding gives you a tasty twist on traditional fall treats, with its smooth, creamy feel and warm spices that perfectly capture autumn's essence.
This has become my go-to fall dinner party dessert. The first time I made it for my family, even my skeptical uncle who usually avoids vegan treats asked for seconds.
Ingredients
- Unsweetened pumpkin puree: brings natural sweetness and a silky texture that's perfect for the base
- Coconut milk: adds a richness that other plant milks just can't match
- Pure maple syrup: pairs with pumpkin to create those caramelized fall flavors we all crave
- Cornstarch: key for getting that perfect pudding thickness without eggs
- Pumpkin spices: a balanced mix of cinnamon, nutmeg and ginger that warms up the whole dessert
- Vanilla extract: adds flavor depth that balances out the spices
- Salt: brings out all the flavors and balances the sweetness
Step-by-Step Guide
- Making the base:
- In a medium pot, whisk the pumpkin puree and coconut milk together until smooth. Mix in the maple syrup, vanilla, spices, and a tiny pinch of salt. Stir for about two minutes to let the flavors blend together.
- Creating the thickener:
- In a small bowl, mix cornstarch with two tablespoons of cold water, stirring hard to get rid of any lumps. This step really matters since lumps now will be tough to fix later.
- Thickening your pudding:
- Slowly pour the cornstarch mix into your pot while whisking constantly. Put the pot on medium heat and keep stirring with a wooden spoon, making sure to scrape the bottom so nothing sticks. After about six minutes, you'll notice it starting to get thicker.
- Checking if it's done:
- The pudding is ready when it coats the back of a spoon and if you run your finger through it, the line stays clear. This usually takes between seven and eight minutes total. Take it off the heat right away to avoid overcooking.
- Cooling and serving:
- Gently pour the pudding into individual serving dishes. To prevent a skin from forming on top, place plastic wrap directly on the pudding surface. Chill for at least three hours to let the flavors fully develop.
Pumpkin is my favorite part of this treat, not just for how it tastes but also for its health benefits. Every fall, my mom and I used to make pumpkin desserts together, and this pudding is my modern, plant-based take on those special memories.
Storage
This pudding stays good in the fridge for about four days if you keep it in an airtight container. I've found the flavor actually gets better after a day or two in the cold. If you want to freeze it, use single-serving containers and let them thaw in the fridge overnight before eating. Just know that freezing might change the texture a bit, but it'll still taste great.
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Possible Swaps
No coconut milk? You can use creamy almond milk with a tablespoon of coconut oil to get that same richness. Agave syrup works just as well as maple syrup in the same amount. Can't find ready-made pumpkin puree? You can easily make your own by baking a pumpkin or butternut squash then blending it until it's smooth.
Serving Ideas
This pumpkin pudding really shines with a few well-chosen toppings. I love adding slightly toasted pecans for an irresistible crunch. A spoonful of plant-based whipped coconut cream on top adds freshness and lightness. For a festive brunch, set up a topping bar with granola, caramelized pumpkin seeds, and speculoos crumbs so everyone can customize their own pudding.
Frequently Asked Questions
- → What can I use instead of coconut milk?
Swap it with any plant milk, such as almond, soy, or oat milk.
- → Can I use a different sweetener?
Absolutely! Try agave syrup, vegan honey, or coconut sugar instead of maple syrup.
- → What’s an alternative thickener if I don’t have cornstarch?
Arrowroot or agar-agar work just as well for thickening.
- → How long will the pudding stay fresh?
Store it in an airtight container in the fridge for up to 3 days.
- → Can I make the pudding ahead of time?
Sure thing! Prepare it in advance and chill it until you’re ready to serve.