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Pumpkin Pudding (egg-free, dairy-free)

This pumpkin dessert is luscious and creamy and perfect for a fall, seasonal treat.


Pumpkin Pudding (egg-free, dairy-free)

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By: Danielle Walker
6 servings
Prep Time
20 minutes
Cook Time
15 minutes


  • 1 can full-fat coconut milk
  • 3 teaspoons gelatin
  • 1 1/4 cup pure pumpkin puree*
  • 1/3 cup honey or maple syrup
  • 1 teaspoon pumpkin pie spice


  1. Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.

  2. Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.

  3. Pour in the gelatin and whisk until completely dissolved. Do not let it boil.

  4. Pour mixture into a large heatproof bowl, and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin ‘skin’ from forming on top.

  5. Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.

  6. Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.

  7. Serve with gingersnap cookies or you can use it as a pie filling!

Recipe Notes

* I used the Trader Joe’s Organic can, but you can try homemade as well

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