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Ingredients
Scale
- ½ cup (100g) brown sugar or coconut sugar
- 3 tablespoons (24g) cornstarch
- 1 ½ cups unsweetened dairy-free milk
- 1 ¼ cup (300g) pumpkin puree (not pumpkin pie filling)
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Combine brown sugar and cornstarch in a medium saucepan and whisk until smooth.
- Slowly whisk in the dairy-free milk, scraping the sides of the saucepan.
- Add pumpkin puree and whisk until blended.
- Heat the mixture over medium-high heat, whisking continuously until thickened.
- Remove from heat and whisk in pumpkin pie spice and vanilla extract.
- Cool the pudding in a glass bowl, covering to prevent skin, then refrigerate for at least 2 hours.
- Serve plain or with coconut whipped cream.
Notes
Use pure pumpkin puree for the best flavor.
Blend the cold pudding for a creamier texture before serving.
Experiment with different dairy-free milks for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 16
- Sodium: 180
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0