Easy Pumpkin Pudding

ALLERGENS: COCONUT

Round out your fall dinner with this addictive and easy pumpkin pudding. It’s a flavorful treat that is sure to please the whole family.

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 UHDTVs on Black Friday.

Tell Me What You Think

As always, I’d love to hear your thoughts on this Easy Pumpkin Pudding if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!

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Easy Pumpkin Pudding

This super simple pumpkin pudding is so rich and delicious! It's the perfect dessert for after holiday dinners or any time.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Dessert

Yield: 0 About 4 cups

Calories: 175kcal

Author: The Nut-Free Vegan

Ingredients

• 1 box Vanilla Jell-o Instant Pudding
• 1 can pumpkin puree
• 1 cup vegan whipped cream I used So Delicious CocoWhip
• 3 tsp. pumpkin pie spice

Instructions

• Place ingredients in a large bowl and mix until smooth.
• Plate and top with more whipped cream and/or cinnamon

Notes

*This recipe is gluten-free.
If you can't find the So Delicious CocoWhip, try this vegan whipped cream recipe from Minimalist Baker.

Nutrition

Serving: 1cup | Calories: 175kcal