Vegan Pumpkin Pudding
Magically effortless homemade pudding for the holidays brings joy to the table.
I took a journey through the Internet to find a really amazing pumpkin pudding recipe that was also vegan. I was looking for a recipe that wasn't too complicated, was vegan and made with minimal ingredients. After reviewing over 10 recipes, I settled upon one from The PKP Way.
I liked that this recipe is simple and includes food that I had at home or could easily get. Using freshly made almond milk (which made a beautiful cream with the corn starch) and fresh pumpkin from my garden, this turned into an easier than imagined, scrumptious treat that's all natural.
With the original recipe as inspiration, my fairly easy fairy-like pumpkin pudding recipe came together. This magically effortless homemade pudding for the holidays will bring joy to your table.
For the best results, I recommend using ingredients in their raw form to start. I made almond milk from scratch using almonds purchased through the Treatmo Marketplace at Fat Uncle Farms and organic coconut oil also from the Treatmo marketplace. The pumpkin puree is easily made from fresh pumpkin.
Let's dive in!
Fairy Fairly Easy Pumpkin Pudding Recipe (serves up to 6)
To begin, carve up a small pumpkin. Clean out the seeds. See how I do that here. And quarter the pumpkin, placing the pieces on a baking tray for 40 minutes at 375˚ F. Pour about a tablespoon of water into the center of each pumpkin section. Instead of water, however, I used Mediterranean Seawater, which can also be purchased on Treatmo, to get mineral rich flavor into the pumpkin slices. They will be done when you can easily pierce them with a fork. Don't let them brown.
Once baked and cooled, puree the pumpkin in a Vitamix, but any blender will do. Just be sure to blend the pumpkin down to a creamy mixture.
- 2 cups of fresh almond milk (made with Fat Uncle Farms, raw and unpasteurized almonds - available on Treatmo)
- 2 tablespoons of organic cornstarch
- 2 tablespoons coconut oil (from Kämen Organic Cold Pressed coconut oil - available on Treatmo)
- 7 tablespoons maple sugar (from Purinton Maple - available on Treatmo in original and seasonal varieties)
- 3/4 cup of seasoned pumpkin (to your puree add 1/4 tsp nutmeg, 1/4 tsp Allspice, 1/4 tsp cinnamon, 1/4 tsp Oscar's Chai Bland -- coming soon to Treatmo!)
- 1/2 cup coconut cream
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Combine your almond milk and cornstarch in a medium sauce pan and whisk until all clumps are gone and the mixture is smooth. Keep whisking or stirring on medium heat, until the mixture starts to boil and simultaneously thicken.
Remove from heat. Stir in coconut sugar, coconut oil and pumpkin puree. Return to heat and whisk until combined.
Pour contents into five dessert cups or glasses and refrigerate for up to three hours.
While your pudding's are chilling, open a can of organic coconut milk. Skim off the top part or the cream (if no cream on top, just use 1/2 a cup of the milk) and pour into a sauce pan with 1 tablespoon of cornstarch, add some of your maple sugar if you wish to sweeten it a bit. Whisk until smooth and heat on medium until the mixture becomes creamy. When cooled or even warm if you wish, add to the top of your pudding and sprinkle with Oscar's Chai Blend (coming to Treatmo) or cinnamon.
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