Creamy vegan butternut squash pudding is better than pumpkin pie and is 10 times easier! Just roast, blend & chill to make this wonderful pudding.
Skip pumpkin pie this Thanksgiving, and make butternut squash pudding instead! This yummy pudding is creamy and oh so pumpkin-like, but it’s made with fresh roasted squash. It’s super easy to make – just roast butternut squash, blend, and chill.
Here’s how this one came about. A few weeks ago, I made these butternut sandwiches, and multiple tests of this butternut curry. By the end of that week, I had lots of squash parts leftover (particularly because those sandwiches required just the long plank pieces). My first thought, of course, was to make soup. My second thought was to ask Jack if he had any ideas. Very often, he likes to shy away from these type of (forced) brainstorming sessions, but he surprised me when he said Butternut Squash Pudding! And I think I surprised him with a “YES! I love that idea!”
This recipe requires just a few ingredients (see above), but it’s intensely flavorful because the butternut squash itself is naturally creamy and sweet to begin with.
Look at all that squash! This is dessert, yet it’s almost as healthy as eating soup!
You could top these however you like, as they’re a bit of a blank canvas. At home, we eat it plain… for you, my guest, I topped them with coconut cream and chocolate shavings. I also think toasted pecans or granola would be a delicious touch.
Creamy Vegan Butternut Squash Pudding
- 1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
- Extra-virgin olive oil, for drizzling
- ½ cup coconut cream* (see note)
- ¼ cup maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon sea salt
- 2 to 6 tablespoons almond milk, if necessary, to blend
- Optional toppings: coconut cream, chocolate shavings, toasted pecans
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).
- Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
- Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.
Would it be possible to cook the squash in the instant pot?
Hi Linda, I’ve never cooked squash in the Instant Pot, but if that’s your preferred method, you could certainly try it!
Can you use frozen butternut squash cubes instead of fresh butternut squash?
The fresh squash will have a stronger, sweeter flavor, so I’d recommend sticking with that here.
This has become my go to Thanksgiving recipe! After trying several vegan pumpkin pie recipes that were just too disappointing I always come back to this. The texture and flavor really reminds me of pumpkin pie, I haven’t gotten around to it yet, but I think it would be great poured into a prebaked pie crust. I always use just the cinnamon since that’s my preference.
Hi Leia, I’m so glad you loved it!
Super delicious and creamy. I am going to have fun with my non vegan friends with this recipe. A couple of changes that I think helped put a little more zing… I roasted the squash without the oil and added 2 tbsp of maple syrup and juice of half a lemon. This gave a nice background of flavor without being overwhelming. I omitted the coconut oil because there is enough fat into coconut cream. Lastly, I put other ingredients in my vitamix first. Gave it a minute on high, and voila! Awesome pudding Thank you for your recipes. I go to them for inspiration often!
Hi Katrina, I’m so glad you loved it!
I just made this super delicious pudding. I try to cut down on the amount of fats in my cooking
This pudding sounds delicious. Do you think I could use coconut milk vs cream? Thank you for sharing this.
Hi Diane, you could, but I would put the regular coconut milk cans in the fridge and just use the solid parts that separate. That way your pudding won’t be too watery. You can add some of that coconut water liquid, as necessary to blend if it starts out too thick.
hope that helps!
Would this recipe be stable enough for a butternut squash pie fill in in a pre-baked ginger snap cookie crust?
Yes! I’ve made this many times and the consistency is similar to a pumpkin pie filling. It will be delicious!
Hi! Instead of using maple syrup can we put some dates or coconut syrup?
Thanks!!
Hi Veronica, yep, either of those would be great. With dates, you’ll probably have to add more almond milk if it’s too thick.
Jeanine, seriously. This is like pumpkin pie without the crust! It’s so good as is, and I have also swirled in peanut butter which I have to say is amazing.
I found this recipe while trying to find something with butternut squash that could play on a Butterfingers candy bar direction. I will definitely try it with a PB swirl!
I want to make this… struggling to find the right coconut cream. Is this unsweetended coconut cream or the sticky/sweet kind?
Hi Carol, it’s unsweetened. It comes in a can – the Thai Kitchen brand is available at most grocery stores, I also like the Trader Joe’s brand.
Hello,
I only have 100% pumpkin puree can with me. How much can I use that’s equal to 5-6 cups of cubed pumpkin?
Hi Tans, I’d make this recipe that calls for canned pumpkin: https://www.loveandlemons.com/vegan-pumpkin-pie-parfaits/
Thank you! Will try parfaits. Hmm but just wondering, so I can’t use canned pumpkin for this recipe?
Hi Tans, it’s possible, but I haven’t tested it with canned pumpkin so I don’t know what the exact measurements or result would be.
I’ve already reviewed this (5 stars) but I’ve made it so many times now, I’ve noticed a couple things that make a difference in the texture so I thought I’d share. The most important one is the coconut oil must be melted before adding, otherwise the texture can become grainy. Keep in mind if you pour melted coconut oil over cold squash or cold coconut cream, it’s going to solidify and get grainy, so try to work with all your main ingredients warm or hot. Also, if your coconut cream is split into hard cream and watery milk, an effective solution is to gently heat it (microwave or stovetop) which blends it back together quickly. When the fats are liquid and warm, you get a smoother, creamier pudding.
Thanks Jeanine for all your recipes, I love your blog and cookbook and have made many more of your dishes than I’ve reviewed. I can always count on your recipes, they’re awesome and you’ve got a great sense of balance and taste!! Thank you!
I forgot to mention – this is recommended to be served chilled but I love it warm even more, it’s lighter with a softer mouth feel. Both ways work!
Hi Mary, thank you for your helpful tips! I’m so glad you’ve enjoyed the recipe over and over again 🙂
Hi,
Could you clarify what coconut cream is?
Hi Dee, I use this product, I’ve seen it at most grocery stores in the asian aisle: https://www.mccormick.com/thai-kitchen/products/coconut-milk/coconut-cream
Now I don’t know whether to make these or your vegan pumpkin pie parfaits for Thanksgiving! Do you have a favorite between the two– just between us? 🙂
Ha, I really love this one, the fresh squash vs. the canned puree has a wonderful flavor :). You could add toasted pecans here and it would be quite similar!
Thanks, Jeanine– decision made and one more thing to check off the list! Also, this is my very favorite site and go-to for food– I tell everyone about it. Consistently delicious and has changed the way we eat. So thanks so much for that as well.
Aww, thanks, you’re the best! I hope you love the recipe, Happy Thanksgiving 🙂
I did indeed make these for Thanksgiving and they are absolutely delicious! I planned on making a whipped coconut cream to top but when I sampled the filling it was so good on its own I didn’t bother. I did top with toasted pecans and just yum. Will be making this all winter– it is that good.
I’m so glad you loved these!!
I made this tonight! Was too impatient to wait for the pudding to chill, so I brûléed one serving with marshmallows on top!
Love this! It’s yummy and satisfying. If you’re wondering what it taste like, it’s similar to a pumpkin pie filling. I might try folding in some whipped coconut cream to see If I can get a lighter texture but as it is it’s delicious and I will make this again and again. Thank you!
I’m so glad you loved this one too :).
This is such a creative idea! I may try making something based of your recipe which uses cream and different binding ingredients. I wish I could get on the coconut bandwagon!! I just can’t seem to like coconut unless it is in Thai food such as curry. Maybe I just haven’t tasted enough coconut before…
wow, love how creative this is, great dish, thank you!
This pudding sounds absolutely wonderful, especially to those of us who long ago decided that they could live without pumpkin pie. Kudos to Jack for a great idea and you for coming up with the final product.