If you’re looking for a dessert that embodies the flavors of fall, this Pumpkin Spice Pudding is the perfect choice. Silky, smooth, and richly spiced, it’s a delightful way to enjoy the season’s favorite ingredient—pumpkin. Made with simple ingredients like pumpkin purée, milk, and a blend of warm spices, this pudding is a comforting treat that can be enjoyed on its own or as a topping for your favorite desserts.
What makes this Pumpkin Spice Pudding special is its creamy texture and the harmonious blend of pumpkin and spices. The combination of cinnamon, nutmeg, and ginger creates that signature autumn flavor that warms your heart. Plus, it’s incredibly easy to make, requiring just a few steps to whip up a batch that’s sure to impress family and friends.
The first time I made this Pumpkin Spice Pudding, I was amazed at how quickly it became a favorite. Each spoonful was a perfect balance of creamy and spiced, and it felt like a warm hug in a bowl. Now, I look forward to making it every fall, whether served as a dessert, a snack, or even a breakfast treat.
I love making this Pumpkin Spice Pudding for cozy nights in, holiday gatherings, or whenever I want to indulge in a little seasonal magic. It’s a dessert that brings joy and comfort, and it’s sure to become a staple in your fall repertoire. So, gather your ingredients and treat yourself to this delightful pudding that captures the essence of autumn!
Table of Contents
Why You’ll Love Pumpkin Spice Pudding
- Creamy and Decadent – The perfect texture that’s both rich and satisfying.
- Classic Fall Flavors – Pumpkin, cinnamon, nutmeg, and ginger create a warm, inviting taste.
- Quick and Easy – Simple to prepare, making it a great dessert for any occasion.
- Versatile – Enjoy it on its own, or use it as a filling for pies or parfaits.
- Make-Ahead Friendly – This pudding can be made in advance and stored in the fridge.
Health Benefits of Pumpkin Spice Pudding
This pudding offers more than just delicious flavor:
- Rich in Nutrients – Pumpkin is packed with vitamins A and C, supporting immune health.
- High in Fiber – Pumpkin purée provides a good source of dietary fiber for digestive health.
- Antioxidant-Rich – Spices like cinnamon and ginger are known for their antioxidant properties.
- Lower Sugar Option – Customize the sweetness to fit your dietary preferences.
- Comforting and Satisfying – A warm dessert that can help elevate your mood.
When to Make Pumpkin Spice Pudding
This pudding is perfect for a variety of occasions:
- Cozy Desserts – A comforting treat for chilly evenings at home.
- Holiday Gatherings – A festive addition to your Thanksgiving or fall celebrations.
- Family Dinners – Impress guests with a delicious and seasonal dessert option.
- Quick Weeknight Treat – Perfect for busy nights when you need something sweet and satisfying.
- Special Celebrations – Ideal for birthdays or any occasion that calls for a sweet finish.
Chef’s Notes: Pumpkin Spice Pudding
• Prep Ahead – For extra convenience, mix the dry ingredients ahead of time and store them in an airtight jar for quick assembly later.
• Flavor Boost – Swap half the almond milk for full-fat coconut milk to deepen the flavor and creaminess of the pudding.
• Perfect Pairings – Serve the pudding alongside ginger snap cookies or spiced granola for a delightful crunch that complements the creamy texture.
• Storage Tips – Leftovers will keep in the fridge for up to 3 days when covered, making it a great make-ahead dessert.
• Texture Variations – Try folding in mini vegan chocolate chips or a swirl of nut butter for added texture and flavor.
• Silky Smoothness – For an extra-silky pudding, run the mixture through a fine mesh sieve after cooking to eliminate any lumps.
• Adjust Sweetness – Feel free to adjust the sweetness by adding more coconut sugar or maple syrup to taste.
• Alternative Sweeteners – If you prefer, you can replace coconut sugar with brown sugar or maple syrup for a different flavor profile.
• Pumpkin Alternatives – You can substitute pumpkin puree with sweet potato mash or butternut squash purée for a unique twist.
• Garnish Creatively – Top the pudding with coconut whipped cream, a dusting of cinnamon, toasted pumpkin seeds, or a light drizzle of maple syrup for a beautiful presentation.
Pumpkin Spice Pudding
Get ready to scoop into autumn bliss with this silky pumpkin spice pudding! Creamy, dairy-free, and bursting with warming spices, it’s a game-changer for busy weeknights. Whip it up in under 15 minutes, then chill to let those flavors deepen. You’ll love the velvety texture and cozy aroma that rivals any café treat—no eggs or dairy needed. Celebrity chefs rave about its simplicity, and you will too!
4
servings10
minutes7
minutes130
kcal2
hours17
minutesKeep the screen of your device on
Ingredients
- Spice Blend
1 tsp pumpkin pie spice or ¾ tsp ground cinnamon + ¼ tsp ground nutmeg + pinch of ground ginger
6 tbsp coconut sugar about 3/8 cup
2½ tbsp cornstarch
- Liquid Components
1¼ cups unsweetened almond milk or your favorite plant milk
1 tsp pure vanilla extract
- Pumpkin Puree
1 cup canned pumpkin puree approx. 8 oz
- Alternative Ingredients
Coconut sugar: replace with brown sugar or maple syrup liquid sweetener.
Cornstarch: swap with arrowroot powder or tapioca starch.
Almond milk: use oat milk soy milk, or any unsweetened plant-based milk.
Pumpkin puree: substitute with sweet potato mash or butternut squash purée.
Pumpkin pie spice: combine ¾ tsp cinnamon + ¼ tsp nutmeg + dash of ginger.
Vanilla extract: use vanilla bean paste or vanilla powder.
Directions
- Dry Mix – Begin by whisking the coconut sugar, cornstarch, and pumpkin pie spice in a medium bowl until the mixture is uniform and free of lumps. This step (about 2 minutes) ensures consistent sweetness and spice throughout. Properly mixing dry ingredients first is a classic technique that prevents clumps during cooking.
- Wet Mix – In another bowl, stir together the almond milk and vanilla extract for about 1 minute, then pour slowly into the dry blend while whisking continuously. This gradual addition allows the cornstarch to hydrate evenly, yielding a smoother texture. Starting with this slurry helps avoid graininess when heat is applied.
- Cook Thicken – Transfer the slurry to a nonstick pan over medium-high heat. Whisk constantly for 5–7 minutes, scraping the bottom and sides until the mixture thickly coats a spoon. You’ll notice steam rising and slight jiggle when it’s ready—those are visual cues that the pudding has set properly.
- Initial Cool – Remove the pan from heat and stir in the pumpkin puree until fully incorporated (about 1 minute). Let it rest at room temperature for 5 minutes, then press plastic wrap directly onto the surface to prevent a skin. Optional: run through a fine mesh sieve for extra-silky results.
- Chill Serve – Refrigerate for at least 2 hours so the pudding firms up and flavors deepen. Serve cold on its own or top with coconut whipped cream and a dusting of cinnamon for a polished presentation. Optional garnishes include toasted pumpkin seeds or a light drizzle of maple syrup.
Equipment
- measuring cups and spoons
- mixing bowls
- Nonstick Pan
Notes
- For extra convenience, mix the dry ingredients ahead and store in an airtight jar. Swap half the almond milk for full-fat coconut milk to deepen the flavor. Serve alongside ginger snap cookies or spiced granola for crunch. Leftovers will keep for up to 3 days when covered. Try folding in mini vegan chocolate chips or a swirl of nut butter for added texture.
Nutrition Facts
- Calories: 130kcal
- Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 55mg
- Potassium: 200mg
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 20g
- Protein: 1g
- Vitamin A: 5150IU
- Vitamin C: 1mg
- Calcium: 150mg
- Iron: 1mg
FAQs: Pumpkin Spice Pudding
Can I use a different type of milk?
Yes, you can substitute almond milk with oat milk, soy milk, or any unsweetened plant-based milk of your choice.
What can I use instead of coconut sugar?
You can replace coconut sugar with brown sugar or maple syrup for a different sweetness.
Is there a non-vegan alternative to this pudding?
This recipe is vegan, but if you’re not following a vegan diet, you can use regular milk and cream.
How long does this pudding need to chill?
The pudding should be refrigerated for at least 2 hours to firm up and allow the flavors to deepen.
Can I make this pudding sugar-free?
Yes, you can use a sugar substitute like stevia or erythritol to make it sugar-free.
What can I use instead of cornstarch?
You can swap cornstarch with arrowroot powder or tapioca starch for thickening.
How do I know when the pudding is ready?
The pudding is ready when it thickly coats the back of a spoon and has a slight jiggle when shaken.
Can I add other flavors to the pudding?
Absolutely! You can add a dash of vanilla extract or a pinch of nutmeg for additional flavor.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I serve this pudding warm?
While it’s best served chilled, you can enjoy it warm if you prefer; just be sure to let it cool slightly before serving.
More Pumpkin Recipes
Creamy Pumpkin Spice Latte
Cooks in 15 minutesDifficulty: EasyFall in love with a luscious, plant-based pumpkin spice latte that’s bursting with cozy autumn flavors! Channeling a playful, celebrity-chef energy, this dairy-free delight blends pure maple sweetness with warm pumpkin spices and a velvety non-dairy milk base. Whip it up in minutes, top with pillowy vegan cream, and transform your kitchen into a home café. Get ready to sip your way through sweater weather—better than any chain coffeehouse!
Creamy Pumpkin Soup
Cooks in 30 minutesDifficulty: EasyImagine a velvety pumpkin soup that dances on your taste buds with warm ginger, garlic, and a whisper of cayenne—all in under 30 minutes! This easy vegan starter, enriched with creamy coconut milk, is perfect for cozy family dinners or elegant dinner parties. Get ready to wow your guests with a dish that’s budget-friendly, gluten-free, and bursting with autumnal flavor. Let’s dive in!
Plant-Based Pumpkin Cheesecake
Cooks in 680 minutesDifficulty: EasyGet ready to dazzle your guests with this luscious plant-based pumpkin cheesecake! Think ultra-smooth vegan cream cheese meets spiced autumnal pumpkin in one show-stopping dessert. Perfect for a cozy Thanksgiving table or any fall gathering, this recipe comes together easily and sets overnight for a foolproof finish. Whip it up, chill, and watch everyone swoon—no dairy, no eggs, just pure seasonal deliciousness!
