Creamy Vegan Butternut Squash Pudding

Creamy vegan butternut squash pudding is better than pumpkin pie and is 10 times easier! Just roast, blend & chill to make this wonderful 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 butternut squash, 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 intensely 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 14 reviews

Creamy Vegan Butternut Squash Pudding

This creamy vegan butternut squash pudding is a delicious, 10-ingredient dessert that's perfect for fall! Great for Thanksgiving or winter holidays, it's gluten-free and comes together in 3 easy steps.
Recipe type: Dessert
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.



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Rate this recipe (after making it):  

  1. Amanda Wilson

    Can you use frozen butternut squash cubes instead of fresh butternut squash?

    • Phoebe Moore (L&L Recipe Developer)

      The fresh squash will have a stronger, sweeter flavor, so I’d recommend sticking with that here.

  2. Leia

    This has become my go to Thanksgiving recipe! After trying several vegan pumpkin pie recipes that were just too disappointing I always come back to this. The texture and flavor really reminds me of pumpkin pie, I haven’t gotten around to it yet, but I think it would be great poured into a prebaked pie crust. I always use just the cinnamon since that’s my preference.

    • Jeanine Donofrio

      Hi Leia, I’m so glad you loved it!

  3. Katrina

    Super delicious and creamy. I am going to have fun with my non vegan friends with this recipe. A couple of changes that I think helped put a little more zing… I roasted the squash without the oil and added 2 tbsp of maple syrup and juice of half a lemon. This gave a nice background of flavor without being overwhelming. I omitted the coconut oil because there is enough fat into coconut cream. Lastly, I put other ingredients in my vitamix first. Gave it a minute on high, and voila! Awesome pudding Thank you for your recipes. I go to them for inspiration often!

    • Jeanine Donofrio

      Hi Katrina, I’m so glad you loved it!

  4. Karina

    I just made this super delicious pudding. I try to cut down on the amount of fats in my cooking

  5. Diane

    This pudding sounds delicious. Do you think I could use coconut milk vs cream? Thank you for sharing this.

    • Jeanine Donofrio

      Hi Diane, you could, but I would put the regular coconut milk cans in the fridge and just use the solid parts that separate. That way your pudding won’t be too watery. You can add some of that coconut water liquid, as necessary to blend if it starts out too thick.

      hope that helps!

  6. Mike Andrews

    Would this recipe be stable enough for a butternut squash pie fill in in a pre-baked ginger snap cookie crust?

    • Mary Frangie

      Yes! I’ve made this many times and the consistency is similar to a pumpkin pie filling. It will be delicious!

  7. Veronica

    Hi! Instead of using maple syrup can we put some dates or coconut syrup?


    • Jeanine Donofrio

      Hi Veronica, yep, either of those would be great. With dates, you’ll probably have to add more almond milk if it’s too thick.

  8. Laura

    Jeanine, seriously. This is like pumpkin pie without the crust! It’s so good as is, and I have also swirled in peanut butter which I have to say is amazing.

    • Lisa

      I found this recipe while trying to find something with butternut squash that could play on a Butterfingers candy bar direction. I will definitely try it with a PB swirl!

  9. Carol M

    I want to make this… struggling to find the right coconut cream. Is this unsweetended coconut cream or the sticky/sweet kind?

    • Jeanine Donofrio

      Hi Carol, it’s unsweetened. It comes in a can – the Thai Kitchen brand is available at most grocery stores, I also like the Trader Joe’s brand.

  10. Tans

    I only have 100% pumpkin puree can with me. How much can I use that’s equal to 5-6 cups of cubed pumpkin?

      • Tans

        Thank you! Will try parfaits. Hmm but just wondering, so I can’t use canned pumpkin for this recipe?

        • Jeanine Donofrio

          Hi Tans, it’s possible, but I haven’t tested it with canned pumpkin so I don’t know what the exact measurements or result would be.

  11. Mary Frangie

    I’ve already reviewed this (5 stars) but I’ve made it so many times now, I’ve noticed a couple things that make a difference in the texture so I thought I’d share. The most important one is the coconut oil must be melted before adding, otherwise the texture can become grainy. Keep in mind if you pour melted coconut oil over cold squash or cold coconut cream, it’s going to solidify and get grainy, so try to work with all your main ingredients warm or hot. Also, if your coconut cream is split into hard cream and watery milk, an effective solution is to gently heat it (microwave or stovetop) which blends it back together quickly. When the fats are liquid and warm, you get a smoother, creamier pudding.

    Thanks Jeanine for all your recipes, I love your blog and cookbook and have made many more of your dishes than I’ve reviewed. I can always count on your recipes, they’re awesome and you’ve got a great sense of balance and taste!! Thank you!

    • Mary Frangie

      I forgot to mention – this is recommended to be served chilled but I love it warm even more, it’s lighter with a softer mouth feel. Both ways work!

      • Jeanine Donofrio

        Hi Mary, thank you for your helpful tips! I’m so glad you’ve enjoyed the recipe over and over again 🙂

  12. Dee Curtin

    Could you clarify what coconut cream is?

  13. Amy

    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? 🙂

    • Jeanine Donofrio

      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

        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.

        • Jeanine Donofrio

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

          • Amy

            I did indeed make these for Thanksgiving and they are absolutely delicious! I planned on making a whipped coconut cream to top but when I sampled the filling it was so good on its own I didn’t bother. I did top with toasted pecans and just yum. Will be making this all winter– it is that good.

          • Jeanine Donofrio

            I’m so glad you loved these!!

  14. Madeline

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

  15. Mary Frangie

    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!

    • Jeanine Donofrio

      I’m so glad you loved this one too :).

  16. Emily from

    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…

  17. Sabrina from

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

  18. Susan

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.