Creamy Vegan Butternut Squash Pudding

Creamy Vegan Butternut Squash Pudding

Skip pumpkin pie this Thanksgiving, and make butternut squash pudding instead! This yummy pudding is creamy and oh so pumpkin-like, but it’s made with fresh roasted squash. It’s super easy to make – just roast, blend, and chill.

Here’s how this one came about. A few weeks ago, I made these butternut sandwiches, and multiple tests of this butternut curry. By the end of that week, I had lots of squash parts leftover (particularly because those sandwiches required just the long plank pieces). My first thought, of course, was to make soup. My second thought was to ask Jack if he had any ideas. Very often, he likes to shy away from these type of (forced) brainstorming sessions, but he surprised me when he said Butternut Squash Pudding! And I think I surprised him with a “YES! I love that idea!”

Creamy Vegan Butternut Squash Pudding ingredients

This recipe requires just a few ingredients (see above), but it’s so flavorful because the butternut squash itself is naturally creamy and sweet to begin with.

Creamy Vegan Butternut Squash Pudding squash on a roasting pan

Look at all that squash! This is dessert, yet it’s almost as healthy as eating soup!

Creamy Vegan Butternut Squash Pudding Creamy Vegan Butternut Squash Pudding

You could top these however you like, as they’re a bit of a blank canvas. At home, we eat it plain… for you, my guest, I topped them with coconut cream and chocolate shavings. I also think toasted pecans or granola would be a delicious touch.

Creamy Vegan Butternut Squash Pudding

5.0 from 2 reviews
Creamy Vegan Butternut Squash Pudding
Serves: 6
  • 1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
  • Extra-virgin olive oil, for drizzling
  • ½ cup coconut cream* (see note)
  • ¼ cup maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon sea salt
  • 2 to 6 tablespoons almond milk, if necessary, to blend
  • Optional toppings: coconut cream, chocolate shavings, toasted pecans
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).
  3. Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
  4. Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.
*I’ve had best results with Thai Kitchen Coconut Cream, which is soft and thick, not watery, but not too hard. I’ve also made this with Trader Joe’s coconut cream (which is thicker) and had to add additional almond milk to reach a blendable consistency.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Susan on said:

    This pudding sounds absolutely wonderful, especially to those of us who long ago decided that they could live without pumpkin pie. Kudos to Jack for a great idea and you for coming up with the final product.

  2. Sabrina from on said:

    wow, love how creative this is, great dish, thank you!

  3. Emily from on said:

    This is such a creative idea! I may try making something based of your recipe which uses cream and different binding ingredients. I wish I could get on the coconut bandwagon!! I just can’t seem to like coconut unless it is in Thai food such as curry. Maybe I just haven’t tasted enough coconut before…

  4. Mary Frangie on said:

    Love this! It’s yummy and satisfying. If you’re wondering what it taste like, it’s similar to a pumpkin pie filling. I might try folding in some whipped coconut cream to see If I can get a lighter texture but as it is it’s delicious and I will make this again and again. Thank you!

  5. Madeline on said:

    I made this tonight! Was too impatient to wait for the pudding to chill, so I brûléed one serving with marshmallows on top!

  6. Amy on said:

    Now I don’t know whether to make these or your vegan pumpkin pie parfaits for Thanksgiving! Do you have a favorite between the two– just between us? 🙂

    • Ha, I really love this one, the fresh squash vs. the canned puree has a wonderful flavor :). You could add toasted pecans here and it would be quite similar!

      • Amy on said:

        Thanks, Jeanine– decision made and one more thing to check off the list! Also, this is my very favorite site and go-to for food– I tell everyone about it. Consistently delicious and has changed the way we eat. So thanks so much for that as well.

        • Aww, thanks, you’re the best! I hope you love the recipe, Happy Thanksgiving 🙂

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