This pumpkin pudding recipe is far easier than pie, but it's just as delicious! I love to serve it with toasted pecans for extra richness and crunch.
This pumpkin pudding is my grown-up version of the pumpkin pie I adored as a kid. Back then, my favorite thing about Thanksgiving was hands down the pumpkin pie. Or, more accurately, the pumpkin pie filling. My sister and I (being the picky eaters that we were) would scoop out the creamy pumpkin middle and leave the shells of our crusts behind. The adults would shake their heads. Sometimes I’d eat the crispy edge piece, but the soggy bottom crust? No thank you.
Now that I’m an adult, I wouldn’t push my crust aside, but pumpkin pie’s creamy filling is still my favorite part. This pumpkin pudding recipe lets me enjoy the richly spiced pumpkin custard that I crave each fall, but I don’t have to bother with the trouble of making pie crust. How perfect is that?!
This pumpkin pudding recipe isn’t a conventional Thanksgiving dessert, but I hope you’ll try it nonetheless. It’s super rich and creamy, and maple, vanilla, and cinnamon fill it with warm autumn flavor. If you’re anything like me, you’ll have a hard time not devouring it all straight from the blender!
Pumpkin Pudding Recipe Ingredients
This pumpkin pudding recipe comes with two options – they both tasted so good that I couldn’t choose a winner! One pudding mixture gets its creamy texture from cashews and coconut milk, so you’ll need a high-speed blender to make it. The other uses coconut cream and almond butter, and it will work with any blender or food processor. In both versions, these key ingredients make the pumpkin pudding sweet, flavorful, and, well, pumpkin-y:
- Pumpkin puree – Use canned, or make your own.
- Maple syrup – For sweetness.
- Cinnamon – What’s a pumpkin dessert without cinnamon? A dash of my pumpkin pie spice would be great here too.
- Vanilla extract – It adds warm depth of flavor.
- And sea salt – Don’t skip it! It makes the warm, spiced flavors in this recipe pop.
Find the complete recipe with measurements below.
Blend up the ingredients for whichever option you choose – the cashew one or the almond butter one. Then, pour the pumpkin mixture into a large bowl and allow it to set in the fridge overnight, or for at least 4 hours. That’s it!
Pumpkin Pudding Serving Suggestions
You could easily enjoy this pumpkin pudding on its own, straight from the fridge, but I usually serve it in these cute little parfaits. I layer toasted pecans on the bottom for extra richness and crunch, dollop in the pudding, and top it off with a scoop of coconut whipped cream. Change them up by swapping homemade granola for the pecans or dusting a layer of cinnamon on top.
If you don’t have jars like these, serve the pumpkin pudding in parfait glasses or any small serving dishes you like.
More Favorite Fall Desserts
If you love this homemade pumpkin pudding recipe, try one of these fall treats next:
- Apple Crumble
- Pumpkin Bread
- Apple Crumble Pie
- Carrot Cake
- Pumpkin Muffins
- Perfect Oatmeal Cookies
- Homemade Cinnamon Rolls
Pumpkin Pudding
- 1 heaping cup pumpkin puree
- ½ cup raw cashews, soaked 4-6 hours, drained and rinsed
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- 1½ teaspoons cinnamon
- 1½ teaspoons pure vanilla extract
- heaping ¼ teaspoon sea salt
- 1 heaping cup pumpkin puree
- ½ cup thick coconut solids*
- ¼ cup maple syrup
- 2 tablespoons creamy/runny almond butter
- 1½ teaspoons cinnamon
- 1½ teaspoon pure vanilla extract
- heaping ¼ teaspoon sea salt
- heaping ½ cup pecans, toasted and crushed
- Coconut whip
- Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
- To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
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It looks great. I will try 🙂
This dessert is awesome for every time
That’s awesome. Dessert always be amazing !
I just made this. I used honey instead and tahini. I accidentally added too much but it tastes so yummy. Great pms cravings. Thank you
I’m so glad you loved them!
It looks gorgeous. Thanks!!!
These were a huge hit at a recent potluck. I’ve been asked to make them again for Christmas dinner.
Even with Thanksgiving being over, I still plan to make this for my vegan, food-loving roommate! It looks delicious.
Thanks for sharing! I made both versions tonight and they were great! I found the consistency of the first version to be really nice and smooth. I had to work the second one a bit longer to get the thicker coconut solids to come together in my Vitamix.
Do you know how long these keep? Enough to keep until Thanksgiving? 😉
Thank you!
Hi Meg – so glad you liked it (sounds like you had a really good thick can of coconut!). I kept mine for about 4 days in the fridge – they should last until Thanksgiving!
Love this..I made the one with the cashews. I will try the other version with coconut next
I’m so glad you enjoyed it!
that pumpkin mousse seem delicious i love it good work! 🙂 <3 ♥☻
It looks gorgeous.I will try this tomorrow using option 1 for the pumpkin mousse.
Thanks for sharing the recipe.
I made this tonight and it was amazing. Can’t wait to make it for Thanksgiving. Really amazed out how creamy the mousse was. I used aquafaba for the vegan whip topping instead of the coconut whip and it went well with this dessert. Thank you for the great recipe!
Hi Sarah, I’m so glad you liked it!
It looks so delicious
These look incredible! What a genius idea!
having trouble getting the coconut cream to whip up – any tips? can was chilled overnight, can it be whipped in a blender? otherwise – its delicious. we made the first version, would love to try it with the coconut whip!!!
thx
oh no! Sometimes there are (sadly) dud cans – if you have a few teaspoons of some kind of starch (tapioca, arrowroot, etc), you can whip that in and it’ll help it thicken. I also think some brands are better than others (I’ve been having good luck with the Whole Foods 365 brand coconut milk). When you open the can it should have a super thick layer of solids that easily separate from the watery part. Also, make sure it’s full fat (not light).
Oh, all my pumpkin dreams have come true with this recipe. It’s so easy and quick to make but looks absolutely delicious. x Kati
I hate when the bottom crust of pies are soggy too. No thank you! Haha! Pumpkin pie is one of my Thanksgiving faves too!
This looks awesome! I might want to try it in a trife dish- to feed a crowd!
So nice to see a recipe without crust. I can’t afford those extra calories. Would this work with regular whipping cream?
Hi Joanna, you can use regular whip cream on top for sure. I’m not sure if it would be as thick for the filling (something creamy like mascarpone would be delicious instead of the cashew or coconut solids)… but let me know if you give it a try!
I’ve saved it to my Pinterest board, plus printed out the recipe. I’ll add those changes on the side. I’ll definitely let you know how it turns out.
Great dessert idea for the Holidays 🙂
Are those the Weck tulip jars?
Thanks!!
yep, they are!