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Description
Enjoy this Classic Vegan Pumpkin Pudding, perfect for a simple, seasonal dessert. It’s easy to make and family-friendly.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1/2 cup plant-based milk
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Optional toppings: vegan whipped cream, chopped nuts
Instructions
- In a saucepan, whisk together pumpkin puree, plant-based milk, maple syrup, cornstarch, pumpkin pie spice, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and let cool slightly.
- Pour into individual serving dishes.
- Refrigerate for at least 2 hours to chill completely.
- Top with vegan whipped cream and chopped nuts before serving, if desired.
Notes
- Adjust maple syrup to your desired sweetness.
- For a smoother pudding, use an immersion blender after cooking.
- Store leftover pudding in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 15g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg