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.
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 for 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.
You can also use this pumpkin pudding as a pumpkin dip. Slice an apple and top the apple slices with this pumpkin pudding: delicious!
Ingredients
- Pumpkin purée (or leftover unseasoned cooked butternut squash)
- Coconut milk (or tigernut milk if you are on AIP and coconut free or almond milk if you are not on AIP)
- Maple syrup
- Vanilla powder
- Powdered cinnamon
- Powdered cloves
- Optional: peeled tigernut (if you are on AIP) or pecans (if you are not on AIP nor nut free) to decorate
See recipe card for quantities.
Equipment
To make this pumpkin pudding, you will need a blender (I use my favorite Vitamix high powered blender).
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 small cups.
- Right before serving, top with optional tigernuts (or pecans) and sprinkle with more cinnamon. And voilà!
Storage
Once you have filled your small cups with pumpkin pudding, store them in the fridge for up to 2 days.
Other pumpkin recipes
- Paleo pumpkin muffins (gluten free, AIP, vegan)
- Gluten free Almond flour Pumpkin bread with chocolate chips (paleo, vegan)
- Pumpkin and spinach quiche (AIP, paleo, vegan)
Easy and healthy pumpkin pudding (vegan, paleo, AIP)
Equipment
Ingredients
- 375 grams 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!
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