The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Vegan Pumpkin Pie Pudding
Facebook Tweet Google+ Pinterest Email More Sharing Options

Vegan Pumpkin Pie Pudding

Prep Time: 3 minutes

Cook Time: 0 minutes

Whenever I have a bit of leftover canned pumpkin, I often make this fast pumpkin pie pudding! Adjust the sweetness level to your liking. This would probably be good if you added a tablespoon of peanut butter, or chocolate chips...mmm. 
You could even add a scoop of this on top of granola or mixed into yogurt in mixed into oatmeal. I tried this recipe yesterday with a frozen banana. I love frozen bananas, but I think I prefer it without the banana taste in this particular recipe.
  • 1 container of silken firm/extra firm tofu
  • 1/2 - 3/4 cup canned pumpkin / pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 - 1/2 tbs Xylitol / Stevia (or Agave / Maple Syrup / Cane Sugar)
  • 3 tbs unsweetened almond milk (can omit)


  1. Blend all ingredients together until smooth. Do a quick taste test to make sure you're happy with how sweet it is. Place in the fridge for about 30-60 minutes so the pudding firms up a bit. I have also tried baking a ramekin of this pudding with raisins on top. It was good, but I prefer it chilled. 
More about pumpkin, pudding
Healthy Snacks Delivered Monthly
  1. kristo
    I just roasted and smashed up a huge pumpkin and have been looking for recipes! thank you for posting this :)
    1. Clare
      Yay! I'm glad you found this recipe and hope you enjoy it. I've been meaning to get myself another pumpkin so I can make some vegan pumpkin lattes and more pudding. :)


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.