This vegan pumpkin pudding has become my go-to when I want something cozy and autumn-ish, but also when I don’t want to spend a whole day in the kitchen.
If I had to describe it, it tastes like a cross between pumpkin pie filling and a super silky mousse, rich, spiced, velvety!
The best part is that it comes together in literally 15 minutes, and you can chill it or eat it instantly because the texture is already thick and dreamy.
If you love pumpkin spice season as much as I do, this one is going straight into your favorites folder.
And you don’t need milk or any dairy to make it creamy.
I also have a beautiful vegan version of chocolate mousse here.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
- Use a good high-speed blender to get the pudding extra smooth and airy.
- For the thickest consistency, chill your coconut cream overnight
- A stainless steel measuring spoon set (affiliate link) helps you get the spice balance perfect every time.
- If you want more lift, whip the coconut cream separately with a hand mixer (affiliate link) before folding it in.
- Chill your serving glasses in advance to keep the pudding cold and mousse-like for longer.
15-Min Vegan Pumpkin Pudding
Course: DessertDifficulty: Easy2
servings5
minutes10
minutesIngredients
1 cup canned pumpkin purée
1 cup chilled full-fat coconut cream
3–4 tbsp maple syrup (adjust to taste)
1 tsp vanilla extract
1 tsp pumpkin pie spice
A pinch of salt
Dairy-free whipped cream for topping (optional)
Directions
- Step 1: Add pumpkin purée, coconut cream, maple syrup, vanilla extract, pumpkin spice, and a pinch of salt into a blender. Blend on medium speed until the mixture becomes silky smooth and slightly fluffy. The thickness of the coconut cream helps this pudding come together instantly without needing any stovetop cooking.
- Step 2: Taste the mixture and adjust the sweetness or spices however you like. Then scoop the pudding into small serving glasses or bowls. If you want it extra thick, refrigerate it for 30 minutes, but it’s delicious straight away too. Finish by adding a dollop of dairy-free whipped cream and a sprinkle of cinnamon before serving.
Notes
- This is one of my favorite desserts for when I want something quick but don’t have time to make something too grand.
Variations and Substitutes
- Chocolate Pumpkin Pudding: Add 1–2 tbsp cocoa powder to the blender.
- Protein Boost: Blend in 1 scoop of vanilla or pumpkin spice vegan protein powder (choose one that blends creamy, not gritty).
- No Coconut Option: Substitute coconut cream with extra-thick oat cream or cashew cream.
- Maple-Free Version: Use agave syrup or coconut sugar instead.
- Extra Spicy: Add fresh grated nutmeg or a pinch of ginger powder.
Conclusion
This 15 Minute Vegan Pumpkin Pudding is the cozy, creamy dessert you’ll keep making over and over, especially on days when you want pumpkin pie flavor without turning on the oven.
It’s rich, fluffy, spiced perfectly, and tastes like autumn in a cup.
Whether you serve it for guests or spoon it straight from the fridge as a personal treat, it’s one of those recipes that feels effortless and luxurious at the same time.
