Pumpkin Pie Pudding

Pumpkin Pie Pudding {Vegan}

Author Veg Life Staff


  • 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
  • *
  • Coconut Whipped Cream
  • Sprinkle of Ground Cinnamon


  • 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.