Print
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!
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 181 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
- 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%