Homemade Pumpkin Pudding Recipe
The moment the first crisp, fall breeze arrives, we're all about autumnal desserts: apple pie, pear crumble, and, of course, pumpkin spiced everything. From the traditional pie to the oh-so popular pumpkin spice latte, pumpkin spiced sips and treats are synonymous with the season. Gear up, because wellness coach and recipe developer Miriam Hahn of YouCare-SelfCare is about to add another fall fave to your repertoire: a homemade pumpkin pudding as delicious as it is beautiful.
"My inspiration for making this wanted a pretty alternative to pumpkin pie for Thanksgiving and any fall entertaining," she explains. Not only is it pretty, but it's also gluten-free and vegan. "I eat primarily vegan, and as a wellness coach, I come across many people that are sensitive to dairy so using almond milk is a win-win solution," Hahn says.
A combo of nutty almond milk and rich, creamy coconut milk makes this pudding an absolute must-try. You can replace the whipped cream topping with coconut whipped cream to make it fully plant-based. Keep in mind that this recipe has an overall prep time of 2 hours and 5 minutes, but 2 hours of that time is the pudding chilling in the refrigerator, so there really isn't a ton of hands-on time. Now, let's get into how you can whip up this sweet delight in your own kitchen.
Gather the ingredients to prepare homemade pumpkin pudding
To prepare this homemade pumpkin pudding, you will, of course, need pumpkin purée — a bit less than a full can will do the trick, but you can also always make your own from scratch, if you'd prefer. The pumpkin will be sweetened with coconut or brown sugar, either of which will add that molasses-y richness you know and love from pumpkin pie. This recipe also calls for coconut sugar, which obtains some nutrients from the coconut palm, such as iron and potassium (via WebMD).
Almond milk and coconut milk add creaminess to this delightful pudding, which is thickened with cornstarch. Flavored with pumpkin pie spice and vanilla, and topped off with whipped cream and graham crackers, this pudding is comfort food to the max. Could there be a better fall recipe to prepare for dessert? We don't think so.
Cook the mixture
To make this pumpkin pudding, you'll first want to combine the sugar and cornstarch in a medium pot, whisking well to get rid of any lumps. This will ensure you have a nice, smooth pudding. Add the almond milk and coconut milk, and, still wielding your essential tool — the whisk — stir until combined.
Next, add the pumpkin. Set the pot over a medium heat, and whisk for 5-10 minutes, until thick. "Using a whisk is key to getting rid of any clumping," says Hahn. "But other than that, it is easy!"
Season the pumpkin pudding
Once the homemade pumpkin pudding is smooth, thick, and creamy, it's time to season it with pumpkin spice and vanilla. But first, take it off the flame. Vanilla, especially, is delicate, and its flavor is best preserved when it's added off the heat (via Cooks Illustrated). Stir well to combine and ensure that those rich, aromatic flavors fully permeate the creamy pudding.
Next, simply transfer the pudding into either one large serving bowl or individual jars. Hahn prefers 4-ounce jars for a pretty, single-serving presentation, but a large crystal serving bowl is also a beautiful way to show off the warm orange hue of this pudding.
Chill the pumpkin pudding, then serve and enjoy
Before you serve this homemade pumpkin pudding, you'll need to chill it. Cover it and refrigerate for 2 hours so that it can set. You can also prepare the pudding up to this stage several days in advance, so that all you need to do when it comes time to serve is garnish!
Speaking of which, Hahn suggests topping these puddings with crushed graham crackers and whipped cream. Both ingredients add textural and flavor elements reminiscent of the pumpkin pie that inspired this recipe in the first place. But, you could also put your own creative spin on it. Top your pudding with crunchy granola or even toasted pumpkin seeds for ultimate crunch.
- ½ cup coconut sugar (or brown sugar)
- 3 tablespoons cornstarch
- 1 cup unsweetened almond milk (or any milk type)
- ½ cup full-fat coconut milk, canned
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- graham crackers, for serving
- whipped cream, for serving
- Combine the coconut sugar and cornstarch in a medium pot. Stir to get rid of any lumps. Whisk in the almond milk and coconut milk until combined.
- Add the pumpkin puree, and, over medium heat, whisk for about 5 to 10 minutes until thick.
- Remove from heat, and add the pumpkin pie spice and vanilla extract. Stir to blend.
- Pour into either one large serving bowl or individual 4-ounce jars.
- Cover and refrigerate for 2 hours so the pudding can set.
- Top with whipped cream and crushed graham crackers before serving.
| Calories per Serving | 128 |
| Total Fat | 4.5 g |
| Saturated Fat | 3.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 2.2 mg |
| Total Carbohydrates | 22.1 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 14.5 g |
| Sodium | 49.0 mg |
| Protein | 1.3 g |
