This easy and healthy Pumpkin Pudding makes the perfect Fall dessert! Perfect for a family gathering, Halloween, or even Thanksgiving dinner. A pumpkin pie pudding recipe that is made with real, simple ingredients and the most amazing creamy texture!
The Best Pumpkin Pudding
It’s that time of year, pumpkin season is officially upon us and with Thanksgiving looming I HAD to get this delicious dairy-free pumpkin pudding up on the blog for you guys! A simple recipe made extra creamy with Califia Farms Unsweetened BetterHalf Creamer and coconut milk. Then thickened overnight in the fridge along with the help of a few chia seeds. Perfect as a fun Halloween Treat or an easy Thanksgiving dessert (it tastes just like pumpkin pie!). This homemade pudding is going to quickly become the new family favorite!
Looking for another quick and easy way to enjoy those pumpkin pie flavors!? Try our Pumpkin Smoothie! So easy and tastes like a classic pumpkin pie, but in a glass.
What You Will Need
- pure pumpkin puree – if you are buying a can of pumpkin puree, make sure it is 100% pumpkin puree and not a canned pumpkin pie mix. Otherwise, make a homemade pumpkin puree, it’s easier than you might think!
- coconut cream & Califia Farms unsweetened BetterHalf creamer – these keep it a creamy pudding while still being dairy-free.
- pumpkin pie spice blend & ground nutmeg – warm spices that have all the Fall flavors!
- vanilla extract – just a splash for some added flavor.
- maple syrup – a little bit for a touch of sweetness, feel free to adjust to your preference.
- kosher salt – always good for some added seasoning.
- chia seeds – great for keeping the pudding nice and thick, plus some added nutrition!
How To Make Pumpkin Pudding
The first step to making this easy recipe is to place all of the pudding ingredients (except the chia seeds) in a food processor or blender. Mix for about 1-2 minutes. For best results, make sure you scrap down the sides with a rubber spatula to fully incorporate everything.
Next, put the pumpkin mixture in a large bowl and gently mix in the chia seeds. Then cover the bowl with plastic wrap and place in the fridge overnight. Before serving whisk together the whipped coconut cream topping in a mixing bowl. Serve on top of a bowl of pudding with a sprinkle of cinnamon on top! If you aren’t concerned about it being dairy-free you could also use regular whipped cream.
Recipe FAQ
- Canned Pumpkin vs. Pumpkin Purée: canned pumpkin and pumpkin puree are the same thing – just pumpkin. Pumpkin pie filling, on the other hand, is pumpkin along with other spices and ingredients. It is a short-cut for making pumpkin pie. Just check the ingredients!
- Storage: store in the refrigerator in an airtight container for up to 5-7 days. We just recommend waiting to mix the whipped coconut cream until shortly before serving.
- Prep Ahead: the fact that this homemade pumpkin pudding recipe can be kept in the fridge for 5-7 days makes this a delicious dessert for prepping ahead of time! Such an easy dessert for your next Thanksgiving!
- More Pumpkin Options: If you are a pumpkin lover, like us, here is a fun resource showing 10 ways to use leftover canned pumpkin! Might come in handy this holiday season!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Pumpkin Recipes You Might Like
Pumpkin Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3–4 servings 1x
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Description
Pumpkin Pudding – An easy and delicious pumpkin pudding dessert that is perfect for Halloween or Thanksgiving!
Ingredients
- Pumpkin Pudding Recipe:
- 15oz canned pumpkin puree (or homemade)
- 1/2 cup coconut cream
- 1 tablespoon Califia Farms Unsweetened BetterHalf
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 1/4 teaspoon ground nutmeg
- pinch of kosher salt
- 1 tablespoon chia seeds
- Whipped Coconut Cream:
- 1/4 cup coconut cream
- 1/3 teaspoon vanilla extract
- 1 tablespoon Califia Farms Unsweetened BetterHalf Creamer
Instructions
Pumpkin Pudding
- Combine pumpkin purée, coconut cream, Califia Farms BetterHalf Creamer, pumpkin spice, nutmeg, vanilla extract, maple syrup and salt in food processor or blender.
- Blend on high for 1-2 minutes, scraping down sides as needed, until fully combined and smooth.
- Taste and add additional maple syrup or pumpkin pie spice, as desired.
- Pour into medium bowl, add chia seeds, and stir to combine.
- Cover and place in refrigerator overnight.
Whipped Coconut Cream
- Combine ingredients in a small bowl and whisk together.
- Scoop a serving of the pudding mixture in to a small bowl and top with whipped coconut cream and a sprinkle of cinnamon.
Notes
- Unsweetened BetterHalf Creamer: option to sub with almond milk or another plant milk, if you prefer.
- Pumpkin Puree: a high quality pumpkin puree is recommended! You can make your own pumpkin puree recipe or buy organic canned pumpkin from the grocery store.
- Consistency: If you want it extra thick, add an extra tablespoon of chia seeds. If you don’t like it very thick, feel free to omit the chia seeds. It will thicken as it cools in the fridge.
Nutrition
- Serving Size: 6oz
- Calories: 258
- Sugar: 18.1 g
- Sodium: 135.9 mg
- Fat: 2.2 g
- Carbohydrates: 28.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg
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