The Flaming Vegan

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Creamy Pumpkin Pudding
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Creamy Pumpkin Pudding

Prep Time: 10 minutes

I am back on my pumpkin cravings. I have been using it to spread on gluten free tortillas that I bake in the oven, but I decided to use it to make a dessert this time. This is an easy pudding to make. I sometimes use silken tofu to make it creamy, but I decided to omit it since I know some people may not want to use soy/tofu. I have used corn starch instead.

You can use the corn starch "method" to make creamy chocolate puddings too. Maybe I'll try to post that in the future, but I am loving pumpkin right now so I decided to go with that. :)


  • heaping 1/2 cup of pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 1 cup unsweetened vanilla/plain almond milk
  • 3 tbsp corn starch
  • 1 tbsp blackstrap molasses
  • 1/4 cup xylitol (or stevia, truvia or another sweetener of your choice)
  • 1 1/2 tsp of pumpkin pie spice or a mix of cinnamon, ginger, nutmeg and cloves
  • optional: 1 tsp mesquite (gives a slight caramel flavour)



  1. Blend all of the ingredients together until it is smooth.
  2. Transfer into a pot and heat to medium-low while frequently stirring. When it starts to bubble, remove from heat and stir for about 30 seconds. 
  3. When the pudding has cooled, either transfer all of it into a container or into single serving containers and place in the fridge for at least an hour so that it cools and thickens. 
  4. Eat as is or sprinkle some chocolate shavings, cacao nibs, shredded coconut or granola on top. I find that this pudding is a nice alternative for when you are craving pumpkin pie.

This should last in the fridge for at least a few days, but it tends to go especially quickly in my house since it is healthy and yummy. Hope you enjoy it! :)

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Leave a Comment

  1. lizhill51
    This recipe looks great. If I wanted to use silken tofu instead of the cornstarch, how much should I use? And can I use 1/4 cup brown sugar instead of the stevia or truvia?
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