Dairy Free Pumpkin Pudding

This Dairy Free Pumpkin Pudding is a healthy pumpkin dessert recipe that is warm and cozy and perfect for the holidays. It’s one of my favorite easy Thanksgiving desserts and I make it every year for Thanksgiving!  It’s always popular!

This vegan Pumpkin Pudding is a little like pumpkin pie without the crust.  It’s deliciously spiced and baked to perfection.   The crispy candied pecan topping really makes this dessert special.

This pumpkin pudding recipe is easy enough to make for a weekend dessert, but it’s also festive enough to serve for your holiday Thanksgiving feast.  

Pumpkin Pudding Recipe

This is one of those quick and easy dessert recipes that you’ll want to make time and time again.  And clean up is a breeze.

For the Candied Pecan Topping

• Raw pecans
• Pure maple syrup
• Coconut sugar
• Sea salt

For the Pudding

• Eggs
• Ground cinnamon, nutmeg, cloves and ginger
• Canned organic pumpkin (not pumpkin pie filling)
• Canned coconut milk (full fat)

How To Make Pumpkin Pudding

For the Candied Pecan Topping

1. Mix all of the ingredients in a small bowl.

For the Pudding

1. Preheat oven to 375 degrees
2. Grease an 8 x 8 baking pan with coconut oil
3. In a mixing bowl, whisk the eggs and spices together.
4. Add the pumpkin and coconut milk to the bowl and mix until well blended.
5. Pour the mixture into the prepared pan and top with sugared pecans.
6. Bake for 45 minutes .
7. Serve warm (though it is delicious chilled as well).

After this pumpkin pudding comes out of the oven, you’ll want to let it set for about 20-30 minutes before serving.  The consistency is light and creamy, and each bite of the candied pecan topping is pure bliss. Likely to become one of your favorite easy desserts!

Every year for Thanksgiving I used to make the usual pumpkin pudding dump cake.  It was an easy pumpkin dessert to make using boxed cake mix.  My family loved it.  It was gooey and warm and pure decadence served with ice cream.  Nothing better.  But… we just don’t eat that way anymore.  So this is my new go-to healthy pumpkin dessert for the holiday. And as far as easy desserts go, they don’t come much easier than this one!

Health Benefits of Pumpkin

Not only is pumpkin fall’s signature squash, it also packs some powerful healthy perks.  Pumpkin is rich in vitamin C, riboflavin, potassium, copper, and manganese.  Pumpkin is a rich source of phytonutrients, such as carotene which converts to vitamin A in the body.  Vitamin A is important for good vision, as are the flavonoids lutein, and zeaxanthin found in pumpkin which destroy harmful free radicals, and helps to  protect the retina of the eye from macular degeneration.

More Healthy Dessert Recipes

• Gluten Free Pumpkin Bread 
• Gluten Free Magic Cookie Bars
• Healthy Caramel Apples
• Honey Roasted Pumpkin Seeds
• Gluten Free Boozy Pumpkin Bars
• Roasted Pumpkin Seeds

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Yield: 6 servings

Dairy Free Pumpkin Pudding

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

This Dairy Free Pumpkin Pudding is a healthy pumpkin dessert recipe that is warm and cozy and perfect for the holidays. It's one of my favorite easy Thanksgiving desserts and I make it every year for Thanksgiving!  It's always popular!

Ingredients

For the Candied Pecan Topping

• • 1 cup pecans, chopped
• • 2 tablespoons pure maple syrup
• • 2 tablespoons coconut sugar
• • 1/4 teaspoon sea salt

For the Pudding

• • 2 large cage-free eggs
• • 1 teaspoon ground cinnamon
• • 1/2 teaspoon ground nutmeg
• • 1/2 teaspoon ground cloves
• • 1/2 teaspoon ground ginger
• • 1 15-ounce can organic pumpkin (not pumpkin pie filling)
• • 1 14-ounce can full fat coconut milk

Instructions

For the Candied Pecan Topping

1. Mix all of the ingredients in a small bowl.

For the Pudding

1. Preheat oven to 375 degrees
2. Grease an 8 x 8 baking pan with coconut oil
3. In a mixing bowl, whisk the eggs and spices together.
4. Add the pumpkin and coconut milk to the bowl and mix until well blended.
5. Pour the mixture into the prepared pan and top with sugared pecans.
6. Bake for 45 minutes .
7. Serve warm (though it is delicious chilled as well).

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 323Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 123mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.