As the fall weather rolls in and the leaves start to change, there’s nothing like digging into all of your favorite seasonal flavors. What better way to do so than with this dairy free pumpkin pudding?! This treat has a velvety smooth texture and is reminiscent of a crustless pumpkin pie, filled with aromatic spices and creamy pumpkin puree. Who’s ready to dig in?!
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Almond milk – Vanilla almond milk works well for this recipe, but you can also substitute with vanilla oat milk or plain oat milk too. If you only have plain almond milk, you can use that, but add ½ teaspoon vanilla extract and an extra 1 tbsp of brown sugar to the recipe.
- Pumpkin pie spice – This is a blend of several aromatic spices. If you don’t have this on hand, you can substitute the 1 teaspoon of pumpkin spice for the following: ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves, allspice, or ginger. (You can play around with the proportions here a bit; there’s no “official” substitution amounts).
- Cornstarch – This is essential for thickening this pudding. If you don’t add the cornstarch, this will not have the right texture.
While not pictured, you may also choose to use optional garnishes for your pudding like a sprinkle of cinnamon, dairy free whipped topping, or crushed dairy free graham crackers.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together ½ cup of the almond milk along with the cornstarch in a bowl.
Next, whisk in the egg. Place that aside for now.
Add the rest of the almond milk (not the mixture in the bowl yet!) to a pot, along with the brown sugar, pumpkin pie spice, and salt. Heat it over medium heat and bring to a simmer.
Now go ahead and whisk in the almond milk/cornstarch/egg mixture that you made in the bowl. Slowly add this, whisking frequently. Bring it to a boil, still whisking frequently, then reduce the heat to low.
Add the pumpkin puree. Cook that for about 3-4 minutes while continuing to whisk frequently (have I said that enough in these instructions? Hehe! It’s essential for the right texture).
Pour the mixture into individual serving containers (like mini mason jars or small bowls) and pop it in the fridge. For best results, refrigerate overnight, but you can get by with about 2 hours if you’re in a rush, as long as you pour into individual containers. (If you pour into one large container, it’ll take longer to chill and reach the right texture).
After it’s fully chilled, you’re ready to dig in! You can optionally top it with dairy-free whipped cream, a sprinkle of cinnamon, and a crushed dairy-free graham cracker (but it also tastes delightful plain).
Here are some common questions that may come up as you’re preparing this recipe:
Yes, but keep in mind that homemade purees sometimes have a higher water content. If that applies, try straining through cheesecloth overnight before using the puree in this recipe.
Store the pudding in the refrigerator for up to 4 days. Enjoy cold.
While it is possible to freeze pudding, the taste and texture can change upon thawing (it may become a bit grainy and lose its velvety smooth texture). For this reason, this recipe is best prepared fresh.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, soy free, and wheat/gluten free without garnishes. The garnishes may contain these allergens. If you choose to garnish with graham cracker, for example, you will be adding wheat/gluten and possibly soy.
This recipe does contain egg and tree nuts. To make this tree nut free, simply use vanilla oat milk instead of almond milk. I do not recommend substituting the egg in this recipe.
More Dairy Free Pumpkin Treats
If you’re looking for more pumpkin desserts and snacks that fit your dairy free diet, be sure to give one of these a try:
- Gluten free dairy free pumpkin bread
- Old fashioned pumpkin donuts
- Dairy free pumpkin pie
- Pumpkin cookies with dairy free cream cheese frosting
- Fudgy vegan pumpkin brownies
I hope you enjoy this recipe as much as my family does. If you get a chance to try it, feel free to leave a recipe rating and comments below.
Dairy Free Pumpkin Pudding
This dairy free pumpkin pudding is like pumpkin pie without the crust! Perfect when you want a taste of fall with less fuss and no dairy!
- 1 ½ cups vanilla almond milk, divided
- 1 large egg
- 2 tbsp cornstarch
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup pumpkin puree
- Optional for garnish: dairy-free whipped cream, sprinkle of cinnamon, and/or some crushed dairy-free graham crackers
In a medium mixing bowl, whisk together ½ cup of the almond milk and the cornstarch until well-combined, then whisk in the egg. Set aside for now.
To a medium pot, add the remaining 1 cup of almond milk, brown sugar, pumpkin pie spice, and salt. Heat over medium heat and bring to a simmer.
Slowly whisk in the almond milk/cornstarch/egg mixture. Bring to a boil while whisking frequently, then reduce heat to low.
Add the pumpkin puree and continue cooking, whisking consistently, for about 3-4 minutes until the mixture is thickened.
Remove from heat. Pour into individual serving containers and place in the refrigerator for at least 2 hours, until chilled.
Serve chilled with optional dairy-free whipped cream, a sprinkle of cinnamon, and a crushed dairy-free graham cracker.
- If you chill this in one large container instead of individual serving containers, it will need more time to chill.
- If adding any optional garnishes, be sure they meet your allergen needs.
Nutrition analysis (approximate per serving, does not include garnish): 181 calories, 2.5 g fat, 0 g saturated fat, 220 mg sodium, 39 g carbohydrate, 1 g fiber, 33 g sugar, 2.5 g protein, Vitamin D: 6%, Calcium: 16%, Iron: 6%, Potassium: 4%
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