Vegan pumpkin pudding with coconut cream

I totally just ate one of these puddings for breakfast! 😉 This photographer was hungry……lol. These little gems are super healthy, so you don’t even need to feel guilty if you have one for breakfast. 🙂  If you are not vegan or not avoiding dairy, you could just use regular milk and regular whip cream, but they taste delicious dairy free. This dessert would make a great addition to any dinner party or christmas dinner……! I am a little obsessed with pumpkin these days, but its just so darn tasty. A tip to anyone who has not made coconut whip cream before, make sure you buy full fat coconut milk and leave the can in the fridge for 24 hours so that the thick cream separates from the thinner watery part. You can find my coconut whip recipe here. I hope you enjoy this recipe and please leave a comment on how they turned out. 😉

Pumkin pudding with coconut cream

Vegan Pumpkin Pudding with Coconut Whip Cream
Recipe type: Dessert
Cuisine: Vegan, Dairy-free
Serves: 5
  • 3 tbsp maple syrup
  • ¾ cup of pumpkin puree
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger a
  • 3 tbsp cornstarch
  • 1½ cups Almond Milk
  • Coconut Whipped Cream (recipe in link)
  1. In a pot add the maple syrup, pumpkin, and spices.
  2. Bring it to a boil and then lower heat to medium and cook for 5 minutes.
  3. Whisk in the cornstarch, then add the almond milk and whisk it all together, make sure there are no cornstarch lumps!
  4. Return to a boil and allow to cook until it gets thick and creamy, about 3 minutes.
  5. Pour the pudding into glass cups and refrigerate for at least 2 hours.
  6. Add the coconut whip, sprinkle with cinnamon and enjoy!

Vegan Pumkin Pudding