Easy Vegan Pumpkin Pudding

No Eggs and No Dairy!

Scribbled Underline

Creamy vegan pumpkin pudding that will become a new favourite! It's the  the perfect fall or holiday dessert and all you need to make it is need six ingredients and 10 minutes.

Gather the Ingredients

sugar – cornstarch – unsweetened non-dairy milk – pumpkin puree – pumpkin pie spice – vanilla extract

– Add the sugar, and cornstarch, to a medium pot. Whisk until combined and no lumps remain. – Slowly whisk in milk until combined with dry mixture.

– Place pot on medium-high heat and continuously whisk until mixture has thickened. – Remove pot from the heat and whisk in spices and vanilla.

– Pour pudding into a glass bowl or individual serving bowls. – Place plastic wrap on the surface of the pudding and refrigerate.

– Refrigerate pudding for at least 2 hours so it can set.

– Serve cold, either plain or with dairy-free whipped cream and fresh berries or fruit.

– The texture is just like classic pudding, smooth & creamy!