Jump to Recipe Print RecipeAs I stood in my kitchen, the crisp autumn air wafted through the window, carrying the warm, inviting scents of cinnamon and nutmeg—a perfect backdrop for a rich, creamy pumpkin pudding. This delightful, no-bake treat beautifully merges the essence of fall with the excitement of easy preparation, making it a standout dessert not just for gatherings, but also for those cozy nights at home. With variations that offer both nut and nut-free options, this vegan and dairy-free pumpkin pudding is sure to be a crowd-pleaser for everyone, from kids to adults. Whether you’re craving a quick indulgence or a healthier alternative to traditional pumpkin pie, this dish fits the bill. Ready to dive into this comforting culinary experience? Let’s explore the creamy goodness together! Why is Pumpkin Pudding Perfect This Season? Irresistible Flavor: Each spoonful bursts with warm spices and creamy pumpkin goodness. No-Bake Convenience: This recipe requires minimal time and effort, perfect for busy schedules. Vegan-Friendly: Enjoy a dessert that’s not only delicious but also caters to dietary needs. Versatile Variations: Choose between rich cashew cream or nut-free almond butter options for great flexibility! Crowd Favorite: Delight family and friends with a treat that appeals to both kids and adults alike. Make Ahead: Prep a day ahead for enhanced flavors, allowing you to relax before serving. Indulge even further by checking out our delightful Banana Pudding Parfait for diverse dessert options! Pumpkin Pudding Ingredients • Gather your essentials for this creamy pumpkin pudding! For the Base Pumpkin Puree – The heart of this dessert, providing that signature autumn flavor—use canned or homemade for best results. Raw Cashews – Adds a luscious creaminess to the first variation; soak for 4-6 hours for optimum blending. Full-Fat Coconut Milk – Contributes rich texture to the cashew version; a lighter plant-based milk can be substituted if desired. Thick Coconut Solids – Essential for the second variation; refrigerate a can of coconut milk overnight for the perfect creaminess. For Sweetness & Flavor Maple Syrup – A natural sweetener that enhances the dish; feel free to swap with agave syrup for a different kick. Almond Butter – Provides a creamy texture in the second variation; any nut or seed butter can make a suitable substitute if needed. Cinnamon – Infuses warmth and that classic fall essence; pumpkin pie spice works if you want to switch things up. Pure Vanilla Extract – Elevates overall flavor; consider using vanilla bean for an even richer experience. Sea Salt – A pinch helps to balance the flavors beautifully—a small but essential touch! This pumpkin pudding not only celebrates the delightful flavors of fall, but it’s also a vegan treat the whole family will love! Step‑by‑Step Instructions for Creamy Pumpkin Pudding Step 1: Blend Creamy Base Begin by deciding whether you’d like the cashew or almond butter variation for your pumpkin pudding. If using cashews, make sure they’ve soaked for 4-6 hours for optimal creaminess. In a high-speed blender, combine the soaked cashews (or almond butter), pumpkin puree, coconut milk, maple syrup, cinnamon, vanilla extract, and a pinch of sea salt. Blend on high for about 1-2 minutes until the mixture is completely smooth and creamy. Step 2: Chill the Mixture Once your pumpkin pudding is blissfully blended, transfer it into a large bowl or individual serving dishes. To enhance the flavors and achieve a perfect texture, cover the bowl tightly with plastic wrap or lids. Place it in the refrigerator and allow it to chill for at least 4 hours, though refrigerating overnight is ideal for further thickening and deepening the delicious flavors. Step 3: Prepare the Parfaits As the pumpkin pudding chills, it’s time to get your serving ensemble ready. Toast some pecans in a dry skillet over medium heat for 3-5 minutes until they are fragrant and lightly golden. In your chosen serving dishes, layer a scoop of toasted pecans at the bottom, then spoon a generous amount of chilled pumpkin pudding over them. This creates delightful texture and flavor contrasts. Step 4: Top and Serve After layering the pudding, finish off your creamy pumpkin pudding with a dollop of coconut whipped cream or your favorite topping. For added flair, sprinkle extra cinnamon or even a layer of granola on top for crunch. Serve immediately to enjoy the delightful flavors or keep them chilled until ready to impress your family and friends! Variations & Substitutions for Pumpkin Pudding Feel free to get creative with your pumpkin pudding by exploring these delightful variations and substitutions that cater to your taste! Nut-Free Swap: Replace cashews with silken tofu for a creamy, nut-free version that still delights taste buds. Lighter Option: Use almond milk instead of full-fat coconut milk for a lighter texture while keeping it deliciously vegan and dairy-free. Pumpkin Pie Spice: Switch cinnamon for pumpkin pie spice for an extra warm, autumnal flavor that enhances the pudding’s richness. Sweetness Adjustments: Substitute maple syrup with agave syrup for a different kind of sweet that’s equally satisfying. Creamier Texture: If you’re after more creaminess, mix in a spoonful of coconut cream into the cashew-based version for a divine experience! Ultimate Flavor Boost: Add a hint of nutmeg or ginger to elevate the flavors even more, creating an aromatic experience you won’t forget. Tasty Toppings: Instead of coconut whipped cream, switch it up with a layer of granola or crushed cookie crumbs on top for an irresistible crunch. Fruit Twist: Include a layer of fresh sliced bananas or pears beneath the pumpkin pudding for extra natural sweetness and delightful flavor contrast. And for another delectable treat, don’t forget to check out our luscious Banana Pudding Parfait for more tempting dessert inspiration! With these variations, your creamy pumpkin pudding will be as unique as it is delicious! Make Ahead Options Creamy Pumpkin Pudding is perfect for busy home cooks looking to save time while still serving up a delicious dessert! You can prepare the pudding base up to 24 hours in advance by blending all ingredients and refrigerating them in an airtight container. This not only allows the flavors to meld beautifully but also ensures a luxuriously creamy texture. Once you’re ready to serve, simply layer toasted pecans and the chilled pumpkin pudding into serving dishes, then top with coconut whipped cream. Store any leftovers in the fridge for up to 3 days; just remember that the pudding will be just as delicious, making your meal prep a breeze! How to Store and Freeze Pumpkin Pudding Fridge: Store your creamy pumpkin pudding in an airtight container for up to 3 days. This keeps it fresh and allows the flavors to develop further! Freezer: If you’d like to save some for later, pumpkin pudding can be frozen for up to 2 months. Transfer it to a freezer-safe container, leaving space for expansion, and thaw it in the fridge before serving. Reheating: For best results, let it sit at room temperature for about 30 minutes before enjoying. If it appears too thick after thawing, gently stir in a little plant-based milk to achieve your desired consistency. Layering: If you’ve prepared parfaits, store them without toppings in the fridge, and add your toppings just before serving for the freshest texture! What to Serve with Creamy Pumpkin Pudding As the enticing notes of pumpkin spice fill your kitchen, it’s the perfect moment to consider delightful accompaniments that elevate this comforting dessert. Crispy Ginger Snap Cookies: The spicy crunch of these cookies beautifully contrasts the smoothness of pumpkin pudding, adding a satisfying texture. They’re a nostalgic pairing, adding warmth to any autumn gathering. Coconut Whipped Cream: A light, fluffy topping that enhances the pudding’s rich flavors while providing a refreshing, creamy dimension—perfect for those looking to add a dreamy finish! Toasted Pecans: These crunchy nuts offer a delightful nuttiness that complements the pumpkin’s flavor. Adding them atop each serving creates a fun textural contrast. Spiced Apple Cider: Warm spiced apple cider embodies the essence of autumn and pairs wonderfully with the creamy pumpkin pudding, creating a cozy, inviting treat that warms your heart. Maple Cinnamon Granola: This crunchy and sweet topping can add a delightful crunch and a hint of sweetness, harmonizing beautifully with the creamy texture of the pudding. Dark Chocolate Shavings: Add an indulgent touch with dark chocolate shavings, balancing the sweetness of the pudding and offering a rich, luxurious finish. Chai Latte: A creamy chai latte filled with warm spices makes for a delightful drink pairing, ensuring every spoonful of pumpkin pudding is accented by cozy sips filled with aromatic flavors. Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings undeniable comfort and contrast to the pumpkin pudding, creating a delicious play on temperatures and textures. Each of these delightful accompaniments can create a memorable dessert experience that spreads joy and warmth throughout your home! Expert Tips for Pumpkin Pudding Soak Cashews Properly: Ensure cashews are soaked for 4-6 hours to achieve a creamy consistency; this prevents a grainy texture in your pumpkin pudding. Use a High-Speed Blender: A high-speed blender is essential for achieving that luxuriously smooth finish; less powerful blenders may leave lumps. Chill Overnight: For the best flavor and texture, refrigerate your pumpkin pudding overnight; this allows it to thicken beautifully. Texture with Coconut Solids: Refrigerate a can of coconut milk overnight and use the thick solids for a richer creamy texture in the pudding. Taste as You Go: Adjust sweetness to your preference using maple syrup; you can always add more if needed, but start with less to avoid over-sweetening. Explore Variations: Don’t hesitate to try different nut or seed butters for incredible flavor twists, ensuring everyone can enjoy this creamy pumpkin pudding! Creamy Pumpkin Pudding Recipe FAQs How do I choose the right pumpkin puree? Absolutely! You can use either canned pumpkin puree or make your own by cooking fresh pumpkins until tender and blending them until smooth. When buying canned pumpkin, check for pure pumpkin without additives. Look for a deep, vibrant orange color, which indicates ripeness and flavor. How should I store leftovers of the pumpkin pudding? Store your creamy pumpkin pudding in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and allows the flavors to become more harmonious! I often make a batch and savor it over a few days for a delightful treat. Can I freeze the pumpkin pudding? Yes, you can freeze pumpkin pudding! Pour the pudding into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight. If the texture is too thick after thawing, stir in a little plant-based milk until creamy again. What should I do if my pudding turns out grainy? Very good question! If your pumpkin pudding is grainy, it’s likely due to insufficiently soaked cashews. Ensure you’re soaking them for at least 4-6 hours. If you still encounter graininess, blend the pudding longer in a high-speed blender to reach that silky smooth texture. If using almond butter, make sure it’s creamy and not too thick for a smoother result. Is this pumpkin pudding suitable for people with allergies? Yes! This recipe can be easily adjusted for various dietary needs. For a nut-free version, simply swap out the cashews with silken tofu and replace almond butter with sun butter. Always double-check ingredient labels to ensure that they are free from allergens, especially if serving to others. How can I enhance the flavor of my pumpkin pudding? You can elevate the flavor by incorporating additional spices like ginger or nutmeg, or using fresh vanilla bean instead of extract. Taste as you mix, and feel free to modify the sweetness to suit your palate—don’t hesitate to go a little heavier on the maple syrup if you prefer a sweeter treat! Creamy Pumpkin Pudding – Your Fall Dessert Delight No ratings yet A delightful no-bake pumpkin pudding that merges the essence of fall with easy preparation, perfect for gatherings or cozy nights at home. Print Recipe Pin Recipe Prep Time 10 minutes minsChilling Time 4 hours hrsTotal Time 4 hours hrs 10 minutes mins Servings: 4 servingsCourse: DessertCuisine: VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base1 can Pumpkin Puree Canned or homemade for best results.1 cup Raw Cashews Soak for 4-6 hours for optimum blending.1 can Full-Fat Coconut Milk A lighter plant-based milk can be substituted.½ cup Thick Coconut Solids Refrigerate a can of coconut milk overnight.For Sweetness & Flavor⅓ cup Maple Syrup Can be swapped with agave syrup.¼ cup Almond Butter Can use any nut or seed butter.1 tsp Cinnamon Pumpkin pie spice can be used as an alternative.1 tsp Pure Vanilla Extract Vanilla bean may be used for richer flavor.1 pinch Sea Salt Helps to balance the flavors. Equipment High-speed blenderBowlsServing dishes Method Step-by-Step InstructionsBlend the soaked cashews or almond butter with pumpkin puree, coconut milk, maple syrup, cinnamon, vanilla extract, and a pinch of sea salt until smooth and creamy.Transfer the mixture into a bowl or serving dishes, cover tightly, and chill in the refrigerator for at least 4 hours.Toast pecans in a dry skillet for 3-5 minutes, then layer them at the bottom of serving dishes followed by the chilled pumpkin pudding.Top with coconut whipped cream or your favorite topping and serve immediately. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 800IUVitamin C: 2mgCalcium: 45mgIron: 1mg NotesPumpkin pudding can be stored in an airtight container for up to 3 days. It can also be frozen for up to 2 months. Allow it to sit at room temperature for 30 minutes before serving if frozen. Tried this recipe?Let us know how it was!
