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 4 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.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 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
Instructions
  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.
Notes
*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.

 

17 comments

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  1. Susan
    11.08.2018

    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 newkitchenlife.com
    11.08.2018

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

  3. Emily from carvingajourney.com
    11.09.2018

    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
    11.16.2018

    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
      11.17.2018

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

  5. Madeline
    11.17.2018

    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
    11.20.2018

    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
      11.20.2018

      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
        11.20.2018

        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
          11.20.2018

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

          • Amy
            12.10.2018

            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
            12.11.2018

            I’m so glad you loved these!!

  7. Dee Curtin
    11.23.2018

    Hi,
    Could you clarify what coconut cream is?

  8. Mary Frangie
    03.13.2019

    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
      03.13.2019

      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
        03.17.2019

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

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.