Dairy-free Pumpkin Pudding
We are in the height of pumpkin season, and there’s no better time to embrace this versatile ingredient! As the air turns crisp and the leaves begin to fall, the flavors of pumpkin and warm spices seem to make their way into everything, from our lattes to our desserts. For those who love to savor the taste of fall, pumpkin is the ultimate ingredient, adding not just flavor but also nutrition to every bite.
Pumpkin season isn’t just about pies, though. It’s a time to explore new, exciting ways to incorporate this autumn staple into your favorite dishes—whether you’re making something sweet, savory, or in-between. This particular pumpkin pudding, for example, delivers all the cozy, spiced goodness of pumpkin pie but with a light, dairy-free twist. It’s a perfect option for those who are avoiding gluten, dairy, or refined sugars while still craving a satisfying seasonal dessert.
With pumpkin, you’re not just indulging in a nostalgic fall flavor—you’re also fueling your body with a rich source of vitamins and fiber. Pumpkin is packed with vitamin A, which supports healthy skin and vision, and is naturally low in calories, making it an excellent choice for anyone looking to balance health with holiday indulgence. So there you go – should we call this a healthy dessert?
Whether you’re enjoying a pumpkin-spiced drink or trying out a new dessert like this creamy, dairy-free pumpkin pudding, it’s the perfect time to celebrate all things pumpkin. This season, experiment with new recipes, treat your taste buds to warm fall flavors, and indulge in the joy of pumpkin!
For more pumpkin recipes, go HERE.
Dairy-free Pumpkin Pudding
Ingredients
- ½ cup raw cashews
- 1 cup pumpkin puree
- ½ cup full-fat coconut milk from a can , shake before measuring
- ¼ cup maple syrup
- 2 teaspoons Singing Dog Vanilla Bean Paste
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher or fine sea salt
For serving:
- Coconut or other dairy-free whipped topping
- ½ cup finely chopped toasted pecan
Instructions
- Place cashews in a small saucepan and cover with water. Bring to a boil over high heat. Remove from the heat and let sit for 15 minutes. Drain.
- Put the drained cashews in a blender with the pumpkin puree, coconut milk, maple syrup, vanilla bean paste, pumpkin pie spice, and salt. Bend on high until smooth and creamy. Pour into a bowl, cover, and refrigerate for at least 6 hours or overnight. The pudding will thicken as it sits. Can be made a day ahead.
- To serve, divide the mixture between 4 dessert bowls or glasses, top with whipped topping, and sprinkle on some extra pumpkin pie spice and chopped pecans.
Nutrition
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