A few weeks back I posted a recipe for My Mother’s Pumpkin Bread. It’s something I (and the whole neighborhood) used to eat every fall when my family’s kitchen became a factory of sorts. And while my mom still makes this recipe from time to time, in recent years she’s moved on to a new dish that’s quite simple to make, especially in bulk. I’m not sure where she came across the recipe, but one or two years ago she gave it to me and I finally got around to actually eating it because I veganized it.
This Easy Pumpkin Pudding is a lot like a creamy, unbaked pie, which is awesome. Who doesn’t love to lick the spoon or scrape that great filling out of the mixing bowl when a pie goes in the oven? Plus, there’s no waiting around for this—just mix it up and suck it down.
The original recipe calls for Cool Whip, which obviously isn’t vegan. I replaced that with So Delicious’s CocoWhip and voilà! Dairy-free.
I’ve had several people reach out to me to let me know about coconut allergies, so I try not to use that in recipes anymore. But in this case it was the easiest workaround for me. If you’re one of those folks who can’t have coconut, Go Dairy Free provides a helpful list of whipped cream alternatives which include several that aren’t coconut-based. I haven’t tried them in this recipe, but I suspect they’d work just as well as what I used if they’re thick in consistency.
With Thanksgiving coming up, this pudding makes a great dessert. So put it on your table and watch it disappear as quickly as HDTVs on Black Friday.
- 1 5.1 oz. box Vanilla Jell-o Instant Pudding
- 1 16 oz. can pumpkin puree
- 8 oz. vegan whipped cream (I used So Delicious CocoWhip)
- 3 tsp. pumpkin pie spice
- Place ingredients in a large bowl and mix until smooth.
- Plate and top with more whipped cream and/or cinnamon
If you can't find the So Delicious CocoWhip, try this vegan whipped cream recipe from Minimalist Baker.