Dessertscleaneatingkitchen5.0
Dairy-Free Pumpkin Pudding Recipe
As an alternative to pumpkin pie, try this Vegan Pumpkin Pudding that is made dairy-free, gluten-free, and egg-free. Everyone loves this pumpkin spice dessert that is thick and creamy.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- pot
📝 Preparation Steps
1
In a medium saucepan, combine the sugar, cornstarch or arrowroot starch, and pumpkin pie spice. Whisk to combine.
cornstarch (see notes if you prefer to use arrowroot starch)3 tablespoons
2
Then, turn the heat to medium-high, and whisk in the milk, pumpkin puree, and vanilla extract.
pumpkin puree (not pumpkin pie filling)1 cup
3
Keep whisking the mixture until it starts to simmer. Turn the heat down to medium, cover the pot, and let it simmer for ⏱️ 3 minutes.
4
Turn off the heat and stir the mixture one more time. Then, divide the pudding between your serving glasses.
5
Refrigerate for at least ⏱️ 30 minutes, or until the pudding has set.
6
Serve the pudding chilled, or at room temperature, with a dollop of dairy-free whipped cream, if desired.
Nutrition Facts
calories
111 calories
fat Content
0.9 g
serving Size
1/4 of recipe
fiber Content
1.9 g
sugar Content
18.1 g
sodium Content
61.8 mg
protein Content
1.1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
25.1 g
saturated Fat Content
0.1 g
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