I absolutely love sharing this Easy Vegan Pumpkin Pudding Recipe because it nails that creamy, cozy pumpkin flavor without any fuss. Whenever the weather cools down, this pudding is my go-to dessert that feels indulgent yet light, and the best part — it’s entirely plant-based and incredibly simple to whip up.
When I first tried this recipe, I was amazed by how smooth and luscious the pudding turned out just using silken tofu and pumpkin puree. You’ll find that it’s a lovely treat for fall gatherings, weeknight desserts, or even a healthy snack that satisfies your sweet tooth without weighing you down.
Why You’ll Love This Recipe
- Effortless: Just a handful of simple ingredients and minimal steps for a delicious pudding.
- Vegan-friendly: Perfect for anyone avoiding dairy or looking for a plant-based dessert option.
- Rich and creamy texture: Thanks to silken tofu, it’s silky smooth without any added cream.
- Customizable sweetness and spices: You control how sweet or spiced it gets, so it’s just right for your tastes.
Ingredients You’ll Need
The ingredients in this Easy Vegan Pumpkin Pudding Recipe come together wonderfully—each adds its own magic without overpowering the pumpkin’s natural sweetness. When shopping, grab silken tofu from the refrigerated section, and be sure to pick up pure pumpkin puree, not pie filling, for the best results.
- Plant-based milk: I usually use almond or oat milk because they’re mild and creamy.
- Silken tofu: This is the key to that dreamy pudding texture—don’t skip it!
- Pumpkin puree: Look for 100% pumpkin puree to control seasoning and sweetness yourself.
- Brown sugar: Adds a rich caramel-like sweetness that pairs perfectly with pumpkin.
- Vanilla extract: Just a splash brightens and deepens the flavor.
- Ground cinnamon: Nothing says fall quite like cinnamon in pumpkin pudding.
- Nutmeg (optional): I like a pinch here for a warm, cozy aroma.
- Cornstarch: This thickens the pudding nicely without lumps when whisked well.
- Vegan whipped cream (optional): Great for topping if you want an extra creamy touch.
Variations
I love that this Easy Vegan Pumpkin Pudding Recipe is such a great canvas for personalization. I’ve played around with a few flavor twists and you might enjoy making it your own by adjusting sweetness or spices based on the season or mood.
- Maple syrup substitution: I often swap the brown sugar for maple syrup for a more natural sweetness and extra depth.
- Spicy pumpkin pudding: When I want a little kick, I add a pinch of ginger or a dash of cayenne pepper — it wakes up the flavors!
- Chunky texture: My family loves texture, so sometimes I fold in chopped toasted pecans or vegan chocolate chips after cooking.
- Low sugar: You can easily reduce or omit the sugar if you prefer a less sweet pudding, especially if you use sweetened plant milk.
How to Make Easy Vegan Pumpkin Pudding Recipe
Step 1: Blend the Base Until Smooth
Start by adding your plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract into a blender. Blend on high for about 10 to 15 seconds until the tofu is completely creamed and the mixture is silky smooth. This step ensures you don’t end up with lumps and that the pudding has a luscious texture from the get-go.
Step 2: Cook and Thicken on the Stove
Pour the blended mixture into a medium saucepan over medium heat. Bring it just to a light boil, then add your cinnamon and cornstarch while whisking continuously. Lower the heat to a simmer and keep whisking until the pudding thickens beautifully—this usually takes a few minutes. Don’t rush this part or the pudding might be uneven in texture.
Step 3: Chill and Let Flavors Develop
Once thickened, transfer your pudding to individual bowls or a large air-tight container. Let it cool down at room temperature first, then pop it in the fridge for at least 3 hours or overnight if you can wait that long! I discovered that chilling overnight really improves the pudding’s flavor and texture—it turns even creamier and the spices really settle in.
Pro Tips for Making Easy Vegan Pumpkin Pudding Recipe
- Blend Until No Lumps: Always blend silken tofu well with other liquids first to avoid any graininess in the pudding.
- Whisk Constantly: When adding cornstarch, whisk vigorously to prevent it from clumping or sticking to the pan.
- Don’t Skip Chilling: This pudding tastes best after resting in the fridge—it thickens and flavors deepen wonderfully.
- Use Pure Pumpkin: Using canned pumpkin puree (not pie filling) means you control the spices and sugar, so the pudding never gets too sweet or artificial.
How to Serve Easy Vegan Pumpkin Pudding Recipe
Garnishes
I usually finish mine with a dollop of vegan whipped cream and a light sprinkle of cinnamon or nutmeg. Sometimes, toasted pumpkin seeds or crushed pecans add a nice crunch contrast that I love. These little touches make it feel like a dessert you’d happily serve to guests.
Side Dishes
This pudding pairs wonderfully with a cup of spiced tea or a warm latte. If you’re serving it as part of a meal, I find it complements a light salad or roasted vegetables beautifully as a seasonal finish.
Creative Ways to Present
For a party, I like to layer the pudding in glass jars with crushed vegan graham crackers and a drizzle of maple syrup for an easy pumpkin parfait. You can also pipe it into tart shells for individual servings that look pretty on any dessert table.
Make Ahead and Storage
Storing Leftovers
I store leftover pudding in airtight containers in the fridge, where it keeps beautifully for up to 4 days. Just give it a stir before serving again because it can thicken slightly with refrigeration.
Freezing
While I haven’t had to freeze much of this pudding, I did try once to freeze it in small portions. The texture changed a bit, becoming grainier after thawing, so I recommend enjoying it fresh or stored in the fridge whenever possible.
Reheating
If you prefer your pumpkin pudding slightly warm, gently reheat it in a saucepan over low heat, stirring constantly. Be cautious — overheating can break the smooth texture, so warm it just enough to take the chill off.
FAQs
-
Can I use a different milk for this pudding?
Absolutely! This Easy Vegan Pumpkin Pudding Recipe works well with most plant-based milks like almond, oat, soy, or coconut. Just choose unsweetened versions to control the pudding’s sweetness better.
-
Is silken tofu necessary?
Silken tofu is key to achieving the creamy, smooth texture that makes this pumpkin pudding so special. It provides richness without dairy, but if you really can’t find it, you could try blending soaked cashews as an alternative, though the texture will vary.
-
Can I make this pudding gluten-free?
Yes! The recipe is naturally gluten-free as long as you check that your plant-based milk and vanilla extract don’t contain gluten additives. Cornstarch is also a safe thickener for gluten-free cooking.
-
How long does the pudding last in the fridge?
Stored in an airtight container, this Easy Vegan Pumpkin Pudding will stay fresh for about 3-4 days in the refrigerator. Be sure to keep it chilled until serving for the best texture.
Final Thoughts
This Easy Vegan Pumpkin Pudding Recipe has become one of my favorite ways to celebrate pumpkin season without the heaviness of traditional desserts. It’s so quick to make, and every time I serve it, friends ask for the recipe! I really encourage you to try it out yourself—it’s one of those simple pleasures that feels like a hug in a bowl.
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 plant-based milk, silken tofu, and pumpkin puree. Naturally sweetened with brown sugar and infused with warm spices like cinnamon and nutmeg, it’s a perfect autumn treat that’s simple to prepare and requires no baking. Chill it for a few hours to set and serve cold, optionally topped with vegan whipped cream for extra indulgence.
Ingredients
Main Ingredients
- 1 cup of plant-based milk
- 1 (12-ounce) block of silken tofu
- 1 (15-ounce) can of pumpkin puree
- ⅓ cup of brown sugar
- ½ teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of nutmeg (optional)
- 5 tablespoons of cornstarch
- Vegan whipped cream as garnish (optional)
Instructions
- Blend Ingredients: To a blender, add 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.
- Cook the Mixture: Transfer the blended mixture to a medium saucepan over medium heat. Bring it to a light boil, then add the ground cinnamon and cornstarch, stirring well to combine.
- Simmer and Thicken: Reduce the heat to a simmer and whisk continuously until the pudding thickens to a creamy consistency, which should take a few minutes.
- Cool the Pudding: Pour the thickened pudding into individual bowls or a large airtight container. Let it cool at room temperature before chilling.
- Chill: Refrigerate the pudding for at least 3 hours, preferably overnight, to allow the flavors to meld and the texture to set firmly.
- Serve: Serve the pudding cold, optionally topped with vegan whipped cream for added richness and presentation.
Notes
- Adjust the sweetness to your preference by increasing or reducing the amount of brown sugar.
- Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels accurately.
- Make this pudding ahead of time since it requires chilling to set the best texture and deepen flavor, ideally overnight.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
