A Taste of the Season: Vegan Pumpkin Pudding

'Tis the season for pumpkin everything, but if you're looking to load up on this goodness of this fantastic fruit (yes, pumpkin is a fruit!) then consider trying our vegan pumpkin pudding.

Loaded with fibre, protein and—unlike artificially flavoured lattes—actual pumpkin, this sweet treat is a great way to enjoy the many benefits of pumpkin.

Vegan Pumpkin Pudding: Health Benefits of Pumpkin

Pumpkins come packing a host of health benefits, including:

  • High in fibre for good digestive health
  • An excellent source of antioxidants that can reduce risk of chronic diseases, like heart disease and cancer
  • Contains nutrients that protect eyesight
  • Contains nutrients ha promote healthy skin

So, whip up a batch of this delicious and nutritious vegan pumpkin pudding and get all the goodness of this seasonal squash, without any of the processed sugar. 

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Vegan Pumpkin Pudding

Makes 6 servings

Calories: 150

Fat: 4 grams

Protein: 8 grams

Carbs: 35 grams


1 lb silken tofu

1/2 tsp salt

2/3 cup maple syrup

1 cup canned pumpkin, unsweetened

3/4 tsp pumpkin pie spice

1/2 cup extra-virgin coconut oil, melted slowly (optional)


  1. Add all ingredients to a blender. Blend on low to high until smooth and creamy. The mixture will be watery at this point, but placing it back in the fridge or freezer will firm it up a bit. If you are adding the coconut oil, melt it in the microwave (Note: Don't let it get too hot though, just softened. You can also do this on your stove top.) 
  2. Then very slowly pour it into the pudding mixture while blending on low. You don't want the coconut oil to chill too quickly and turn into little beads-a slow smooth blend is ideal. 
  3. For quick chill: pour pudding into tiny serving cups and place in the freezer for 15 minutes, then move to fridge until ready to serve.

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