- Dessert
- Fall
- Gluten Free
- Holiday
- Prep In Advance
- Quick and Easy
- Recipes
- Side Dish
- Vegan
- Vegetables
- Vegetarian
- Winter
Pumpkin Pie Pudding
- Servings: 6
- Calories: 146 kcal
This pudding recipe serves up the taste of pumpkin pie with less than half the calories and is gluten-free and vegan. Check it out now.
Ingredients
- 2 cups soy milk or non-dairy milk of choice
- 1 and 1/2 cups pumpkin puree (from one 15-ounce can of 100% pure pumpkin)
- 1/2 cup brown sugar
- 4 tablespoons corn starch
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice (optional)
- Whipped cream (optional)
Instructions
- In a small saucepan, stir together corn starch and brown sugar. Add 1 tablespoon of soy milk, stirring until a paste is formed.
- Place the saucepan over medium heat. Slowly add the milk, stirring constantly with a whisk to prevent clumping. Mix in the pumpkin puree. Bring the mixture to a boil, then reduce to a low simmer, continuing to stir.
- Once thickened to pudding consistency (it should coat the back of a spoon without falling off), remove from heat. Add vanilla extract, maple syrup, cinnamon, nutmeg, and allspice.
- Serve cold from the fridge. Makes about 6 to 7 half-cup servings. Serve in small ramekins or jars and top with coconut creme and vegan mini chocolate chips. Garnish with a dollop of whipped cream (optional, calories not included in nutrition facts).