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Pumpkin Pudding

Pumpkin Pudding Recipe

This pumpkin pudding tastes great by itself or you can also put it in your favorite pie crust making 'Pumpkin Pie'. What I love about it is that it is vegan and that means no cow's milk. Also, it is refined sugar-free and full of delicious superfoods. Pumpkin is the main superfood in this recipe which is full of health benefits.  Also, it is easy to make.
Keyword Dessert, pudding, pumpkin
Author Diana Herrington


  • 2 cups roasted pureed pumpkin
  • 1/4 cup almond or coconut milk
  • 3 Tbsp brown rice syrup
  • 1 tsp blackstrap molasses
  • 1 tsp stevia liquid
  • 1 tsp cinnamon ground
  • 1 tsp allspice ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1/4 tsp Himalayan salt
  • 1/4 cup arrowroot starch


  • Cut the pumpkin in half and remove the seeds.
  • Now roast the pumpkin for 20 to 30 minutes till soft.
  • Preheat oven to 350º F. 
  • Lightly oil a 9-inch casserole dish.
  • Blend pumpkin and almond milk till it is a puree.
  • Add the rest of the ingredients and blend until smooth. You will have to stop and scrape the sides a few times so it is all thoroughly blended.
  • Pour into a casserole dish and bake for about 45 - 60 minutes.
  • Or into small one serving sized baking dishes and bake for 25 - 30 minutes.
  • Allow it to cool on the counter. Then refrigerate to chill before serving.
  • Now serve and enjoy your homemade pumpkin pudding.


Pie Note: I am developing my own gluten-free mix that I will use for a pie. Watch for it.