This dairy free pumpkin pudding recipe is going to quickly become a new fall favourite! Top it with coconut whipped cream or serve it on its own. It's a simple egg free pumpkin dessert that takes a short amount of time to prepare and will make everyone happy.
Add brown sugar and cornstarch to a medium saucepan. Whisk until combined and no lumps remain. You may need to break up any lumps with the back of a spoon.
Slowly whisk in milk until combined with dry mixture. Scrape around the corners of the pot with a spoon to be sure no dry ingredients remain. Add pumpkin puree and whisk again until combined.
Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes. (See images above)
Remove pot from the heat and whisk in spices and vanilla.
Pour pudding into a glass bowl and set aside until it's no longer hot but still warm.
Place plastic wrap on surface of pudding or cool and pass through a sieve to avoid a skin. See info above for more details on this step.
Refrigerate pudding for at least 2 hours so it can set. Serve cold, either plain or with coconut whipped cream.
Notes
Please read all of the FAQ info above before making this recipe.
Recipe makes 2 ½ cups of pudding in total.
If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger in its place.
Nutrition info listed below is for 1 of 5 servings (each serving is ½ cup each) made with brown sugar, almond milk, and pumpkin pie spice, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.