Baked Pumpkin Pudding Recipe Vegan and Deliciously Easy

As the crisp autumn air settles in, nothing beats the comforting aroma of pumpkin filling your kitchen. If you’re looking for a delicious, plant-based dessert that’s both wholesome and indulgent, this baked pumpkin pudding recipe vegan is your new go-to.

Creamy, spiced, and perfectly sweetened, this pudding captures the essence of fall in every bite without any dairy or eggs. Whether you’re vegan, lactose-intolerant, or just curious about plant-based desserts, this pudding is easy to make and sure to impress both family and friends.

Plus, it’s packed with nutritious ingredients like pumpkin puree, warm spices, and natural sweeteners that make it a guilt-free treat.

Ready to dive into a bowl of silky, cozy pumpkin pudding that’s baked to perfection? Let’s get started!

Why You’ll Love This Recipe

This baked pumpkin pudding is a delightful twist on traditional pumpkin desserts, offering a creamy and luscious texture without any dairy products. It’s:

• Vegan-friendly: uses plant-based milk and no eggs, perfect for all dietary needs.
• Rich in flavor: warm spices like cinnamon and nutmeg create that classic pumpkin pie taste.
• Nutritious: pumpkin is loaded with vitamins A and C, plus fiber and antioxidants.
• Easy to make: minimal prep time and simple ingredients you likely have on hand.
• Versatile: serve warm or chilled, plain or topped with your favorite vegan whipped cream or nuts.

Ingredients

• 1 ¾ cups canned pumpkin puree (or fresh roasted pumpkin, mashed)
• 1 cup unsweetened almond milk (or any plant-based milk)
• ¾ cup coconut cream
• ½ cup maple syrup or agave nectar
• 3 tablespoons cornstarch or arrowroot powder
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Equipment

• Medium mixing bowl
• Whisk or electric mixer
• Oven-safe baking dish (8×8 inch recommended)
• Measuring cups and spoons
• Spatula
• Aluminum foil or baking sheet
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with coconut oil or line it with parchment paper for easy removal.
2. In a medium bowl, combine the pumpkin puree, plant-based milk, and coconut cream. Whisk until smooth and creamy.
3. Add the maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk thoroughly to incorporate all the spices evenly.
4. Next, gradually whisk in the cornstarch until the mixture thickens slightly and is completely smooth. This will help your pudding set beautifully.
5. Pour the mixture into your prepared baking dish. Tap gently to release any air bubbles and smooth the surface with a spatula.
6. Cover the dish tightly with aluminum foil to prevent a crust from forming on top during baking.
7. Bake for 50-60 minutes. The pudding should be set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean.
8. Remove from the oven and let it cool on a rack for at least 30 minutes. It will continue to firm up as it cools.
9. Serve warm or chilled. Refrigerate leftovers in an airtight container for up to 4 days.

Tips & Variations

“For an extra depth of flavor, try adding a splash of bourbon or rum to the pudding mixture before baking.”

• Make it gluten-free: This recipe is naturally gluten-free, but always check your cornstarch or arrowroot powder labels.
• Swap the sweetener: Use coconut sugar or date syrup for a different sweetness profile.
• Add texture: Stir in chopped pecans or walnuts for a delightful crunch either before baking or as a topping.
• Spice it up: Adjust spices to your taste or add a pinch of cardamom for an exotic twist.
• Make mini puddings: Use ramekins or muffin tins for individual servings, adjusting baking time to about 30-40 minutes.

Nutrition Facts

Serving Suggestions

This baked pumpkin pudding is a perfect centerpiece for your fall dessert table. Serve it warm with a generous dollop of vegan whipped cream and a sprinkle of cinnamon or crushed pecans for extra texture.

If you prefer a chilled dessert, refrigerate and top with fresh berries or a drizzle of dark chocolate sauce.

For a comforting breakfast twist, try it alongside a slice of warm pumpkin bread or your favorite vegan muffin. Speaking of baked goods, if you love pumpkin treats, you might also enjoy our Kodiak Banana Muffins Recipe or our classic Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe, which can be veganized with simple swaps.

Conclusion

This baked pumpkin pudding recipe vegan is a celebration of autumn flavors and wholesome ingredients all baked into a creamy, spiced delight. It’s an ideal dessert for anyone seeking a dairy-free, egg-free alternative without sacrificing taste or texture.

The ease of preparation and the rich nutritional benefits make it a fantastic addition to your seasonal recipe collection. Whether you’re hosting a holiday gathering or simply craving a cozy treat after a chilly day, this pudding is sure to satisfy and impress.

Don’t forget to experiment with toppings and spices to make it your own. And while you’re here, check out some of our other tasty recipes like the Glazed Twist Donut Recipe or the hearty Green Chile Cheese Bread Recipe to keep your kitchen buzzing with deliciousness all season long.

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