If you're looking for a no bake fall dessert that is not overly filling, this homemade pumpkin pudding recipe will be the answer to your prayers! Made entirely from scratch with only a few ingredients, this easy pumpkin pudding is ready in 5 minutes.
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It's pumpkin season! And I don't know about you, but I'm definitely craving cinnamon right now!!
Considering the huge success of my pumpkin muffins and tapioca pudding, I thought I should create a pumpkin pudding recipe. And I have of course, made it paleo, vegan, AIP compliant (with a coconut free option)!
Well, as usual, this recipe is super easy and simple (Easy and simple is my motto!😉).
The biggest issue I had here, was that I literally had to brainstorm on how to name this recipe. I know that some of you might call this recipe "pumpkin mousse" but as a French I just couldn't.
Mousse is a French word that means "foam". So we use it to name dishes that have a foamy texture like my chocolate mousse. Although this healthy pumpkin dessert is delicious, it doesn't have a foamy texture. So I just couldn't bring myself to name it pumpkin mousse. If I really wanted to use a French word to name this recipe it would have to be "crème" instead of "mousse". But when I'm speaking in English I don't like to use French words. 😂 That's why I've decided to name this recipe "pumpkin pudding".
I'm not trying to give you a French vocabulary lesson here. I'm just saying these things so you are not surprised by this recipe's texture.
I believe that this healthy vegan, paleo and AIP compliant pumpkin pudding would be perfect for a Thanksgiving dessert.
⭐ Why you'll love this recipe
- It's ready in 5 minutes!
- Extremely easy to make.
- No bake dessert.
- You can also use this pumpkin pudding as a pumpkin dip.
- Slice an apple and top the apple slices with this pumpkin pudding: delicious!
📖 Substitutions
- Pumpkin purée. You can also use leftover unseasoned cooked butternut squash. If you are not familiar with butternut squash, you can read my complete guide to butternut squash to find out everything about it.
- Coconut milk. If you are on AIP and coconut free, you can use tigernut milk. If you are not on AIP you can use almond milk.
- Optional ingredient. If you are not on AIP nor nut free, you can use pecans instead of peeled tigernuts to decorate your pudding.
🔪Equipment
To make this pumpkin pudding, you will need a blender (I use my favorite Vitamix).
🥣Step by step instructions
- Put all the ingredients in a blender and blend until well combined.
- Optional : Roughly cut some peeled tigernuts (or pecans, if you're not on AIP nor nut free).
- Transfer the pumpkin pudding in 3 individual dessert glasses or stemless wine glasses.
- Right before serving, top with optional tigernuts (or pecans) and sprinkle with more cinnamon. And voilà!
👩🏻🍳Top tips
- To give an elegant finish to your pumpkin pudding, use a star-tipped piping bag to fill your individual dessert glasses.
💬 Frequently Asked Questions
Store this pudding in the fridge, in an air-tight container.
This homemade pumpkin pudding will last up to 2 days in the fridge.
Yes. You can make this pudding without any maple syrup. Just skip it or use honey instead.
🍪Other recipes you might also like
Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Easy and healthy pumpkin pudding (vegan, paleo, AIP)
Equipment
Ingredients
- 375 grams (1.5 cups) pumpkin purée or leftover unseasoned cooked butternut squash
- 6 Tablespoons coconut milk
- 1 Tablespoon maple syrup
- ¼ teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- pinch of ground cloves
Optional:
- a handful of peeled tigernuts or pecans if you are not on AIP
Instructions
- Put all the ingredients in a blender and blend until well combined.
- Optional : Roughly cut some peeled tigernuts (or pecans).
- Transfer the pumpkin pudding in 3 small cups.
- Right before serving, top with optional tigernuts (or pecans) and sprinkle with more cinnamon. And voilà! Bon appétit!
Bequin Lapwing
Greetings Bea~
I enjoy your blog....thank you for offering it to the health conscious. I recently discovered a way to make injeras...Ethiopian pan breads normally using teff flour that I substituted sprouted quinoa and ground flax adding cultured rejuvelac for easier digestion. Been making my own fermented veggies for over 30 yrs and plant based seed and nut cheeses for the past 10 which settled my gut after a lifetime of dairy and grain. Look on YouTube for quinoa wraps....several videos show how easy they are to make with just 2 ingredients! I even bought a non-toxic non stick pan for the cooking process....placing edible flowers and herbs on top before flipping. My grandkids ADORE making them with me!
Bea C.
Bonjour Bequin. Thank you for your very interesting message. I love to hear about my readers.❤️