This recipe tastes just like pumpkin pie but is so much easier to make! Plus, it’s 7-ingredients, vegan and gluten-free, and doesn’t require any nuts or tofu! Serve it with some coconut whipped cream and your favorite crunchy vegan granola for the perfect fall treat.
The only thing that we don’t love about holiday desserts is the extra fuss of putting them together. Making and rolling out crusts, watching things meticulously so that they don’t burn in the oven, or just being worried that we somehow messed up and all of the effort will be for nothing!
We aimed to create a vegan dessert to fix just that! All you need for this pumpkin pie pudding is one pot, a whisk, and just about 20 minutes of cook time. The “hardest” part is waiting for the dish to cool and thicken up in the fridge, so we just recommend prepping this the night before. Plus, you’ll have one less dish to worry about during the actual holiday celebration!
This recipe requires just 7 simple ingredients and uses no nuts, soy or gluten!
Pumpkin Pie Spice
Oat Milk (or Non-Dairy Milk of choice)
That’s it! We wanted to make this recipe as easy and approachable as possible, and we hope that you feel the same way about it too.
This recipe tastes just like pumpkin pie but is so much easier to make! It’s 7-ingredients, vegan and gluten-free, and doesn’t require any nuts or tofu!
2/3 cup organic brown sugar
¼ cup cornstarch
2 ¼ teaspoons pumpkin pie spice
1/4 teaspoon salt
3 cups unsweetened oat milk (or non-dairy milk of choice)
1 (15 oz.) can pumpkin puree
1 teaspoon vanilla extract
Vegan whipped cream, to serve
In a large pot over medium heat, add in all of the brown sugar, cornstarch, pumpkin pie spice, and salt. Whisk until smooth. Add in 1/4 cup of the non-dairy milk and whisk until smooth.
Add in the remaining non-dairy milk along with the pumpkin puree and whisk to combine. Bring the mixture to a boil, mixing often, and then lower the heat to a simmer.
Simmer until the pudding has thickened, about 15 minutes, mixing often.
Remove from heat and mix in the vanilla extract. Set aside to cool. You can serve slightly warm but we recommend setting it into the refrigerator to set for at least 1 hour, but overnight is preferred for optimal thickness!
Serve with a dallop of vegan whipped cream. Enjoy!
This recipe is also great with a sprinkle of granola. It adds the perfect crunch to compliment the smooth texture of the pudding and whipped cream.
Store in an airtight container in the fridge for 1 week.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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