I’ve been wanting to try a vegan pudding recipe for ages, but replacing eggs is always challenging to say the least. Lately, I have been playing around with a variety of egg replacers and have had great success using a new flax mixture. I am really happy with how this Pumpkin Pie Pudding turned out! It has just the right amount of sweetness, that pumpkin-y flavor with the traditional mix of spices. This pudding should be made one day ahead for best results. Top with our recipe for Coconut Milk Whipped Cream and a sprinkle of ground cinnamon (candied pecans would be nice as well).
Pumpkin Pie Pudding
In my notes, you’ll see that I make a recommendation regarding the flax mixture. When refrigerated, the ground flax + water reached a very gelatinous consistency (which closely resembles what an egg would have provided to this recipe). It does set up slightly thicker, so you can always reduce the flax to 1 Tbl keeping the 3 Tbl of water the same. This will give a little looser consistency to the finished pudding. It really comes down to personal preference.
You’ll want to cover the warm pudding with plastic wrap as shown so that the pudding doesn’t form a skin. It removes very cleanly and easily.
Pumpkin Pie Pudding
We topped the pudding with our Coconut Milk Whipped Cream and ground cinnamon. You could get creative with your toppings.
Pumpkin Pie Pudding
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Pumpkin Pie Pudding {Vegan}
Ingredients
- FOR THE PUDDING:
- 3 Tbl Sugar
- 1 Tbl Cornstarch
- 3/4 C + 2 Tbl Almond Milk or Coconut
- 2 in Tbl Ground Flax + 3 Tbl Water allowed to sit the refrigerator for about 15 minutes. NOTE: If you like a looser pudding keep the water the same, but reduce the flax to 1 Tbl.
- 1/4 C Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
- 1/16 tsp Salt
- 1/16 tsp Ground Nutmeg
- 1/16 tsp Ground Allspice
- *
- FOR SERVING:
- Coconut Whipped Cream
- Sprinkle of Ground Cinnamon
Instructions
- Begin by preparing your flax mixture. NOTE: If you prefer a thicker, more gelatinous pudding, use the 2 Tbl of ground flax + 3 Tbl Water....for a looser pudding, use 1 Tbl of ground flax + 3 Tbl Water.
- In a small bowl, combine the pumpkin, vanilla, salt and spices. Set aside.
- In a medium saucepan over medium heat, add the sugar and cornstarch.
- Whisk together the almond milk and prepared flax mixture, adding to the pan. Stir constantly, bringing to a boil. Cook for 1 minute once boiling and remove from heat.
- Add pumpkin mixture to the pan and combine.
- Over low heat, whisking constantly, cook for 3 minutes.
- Divide amongst desired dishes.
- Cover with plastic wrap directly on the pudding while warm. This will prevent a "skin" from forming.
- Allow to chill for several hours, preferably overnight.
- Serve with our Coconut Whipped Cream and a sprinkle of cinnamon.
Rachelle says
Oh my, this looks delicious! My husband and I can’t wait to try it on Thanksgiving. Thanks! 🙂
Ariana says
This pudding looks great! What a perfect fall dessert! 🙂
Susan says
Does the flax give it a nutty flavor? Or does it get hidden with the pumpkin?
aimee says
Hi Susan, the flax really does get hidden in the pumpkin, but in retrospect, I might go with the lesser measurement (1 Tbl + 3 Tbl water) as it did set up just that way 🙂
Patricia @ Grab a Plate says
This sounds great! Could definitely replace pumpkin pie with this!
Debra Clark says
I bet the coconut milk gives a delicious flavor to the pudding. Your pictures are very appealing, I can’t wait to give this a try!
Charlene says
How many servings does this recipe make?
aimee says
Hi Charlene, it really depends on your serving dishes. These individual trifle bowls are 8 oz. capacity. So you would get two of these from the recipe. I think half cup servings would have been better in hindsight. I hooe that helps 🙂