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.
Other Pumpkin Recipes You Might Like
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Ingredients
Pumpkin Pudding Recipe:
- 15 ounces canned pumpkin puree, or homemade pumpkin puree
- ½ cup coconut cream
- 3 tablespoons pure maple syrup
- 1 tablespoon dairy free unsweetened heavy cream
- 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- pinch kosher salt
- 1 tablespoon chia seeds
Whipped Coconut Cream:
- ¼ cup coconut cream
- 1 tablespoon dairy free unsweetened heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Blend: Combine 15 ounces canned pumpkin puree, ½ cup coconut cream, 3 tablespoons pure maple syrup, 1 tablespoon dairy free unsweetened heavy cream, 3 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, ¼ teaspoon ground nutmeg and a pinch kosher salt in food processor or blender. Blend on high for 1-2 minutes, scraping down sides as needed, until fully combined and smooth.
- Chia Seeds + Chill: Taste and add additional maple syrup or pumpkin pie spice, as desired. Pour into medium bowl, add 1 tablespoon chia seeds, and stir to combine. Cover and place in refrigerator overnight.
- Whipped Coconut Cream: In a small bowl, add ¼ cup coconut cream, 1 tablespoon dairy free unsweetened heavy cream, and ¼ teaspoon vanilla extract. Whisk very quickly until stick peaks begin to form. You may want to use a stand mixer or electric hand mixer for this.
- Serve: Scoop a serving of the pudding mixture in to a small bowl and top with whipped coconut cream and a sprinkle of cinnamon.
Notes
- 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.
- 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!
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