Vegan Pumpkin Pudding




  • 1 (15 oz.) can pureed pumpkin
  • 1 2/3 c. soy milk (or other non-dairy milk substitute; such as coconut milk)
  • 3 Tbsp. cornstarch
  • 2 Tbsp. molasses
  • 1/4 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt



  1. Gather the ingredients.
  2. Using a blender or food processor, combine the pumpkin, soy milk (or another non-dairy milk substitute), cornstarch and molasses and process until smooth and creamy.
  3. Transfer the mixture to a medium-sized saucepan and place over medium to low heat. Allow the mixture to simmer over medium-low heat until thickened, which will be about 6-8 minutes. You’ll want to keep an eye on it and stir it occasionally to make sure it doesn’t burn.
  4. Add the brown sugar, cinnamon, nutmeg, and salt, and process again until well combined. If you don’t have a blender or food processor, you can use a whisk or a manual egg beater for this.
  5. After 6 to 8 minutes, transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.
  6. Serve and enjoy!


Recipe shared by Melissa Boyle from Catering