Pumpkin Pudding
Prep time
Total time
This creamy pumpkin pudding recipe is easier than pie, but it's every bit as delicious. I like to serve it over a layer of toasted pecans for extra richness and crunch.
Recipe type: Dessert
Serves: 4
Pumpkin Pudding, Option #1
    (this version works best with a high powered blender)
    • 1 heaping cup pumpkin puree
    • ½ cup raw cashews, soaked 4-6 hours, drained and rinsed
    • ½ cup full-fat coconut milk
    • ¼ cup maple syrup
    • 1½ teaspoons cinnamon
    • 1½ teaspoons pure vanilla extract
    • heaping ¼ teaspoon sea salt
    Pumpkin Pudding, Option #2
      (this recipe will work with any blender or food processor)
      • 1 heaping cup pumpkin puree
      • ½ cup thick coconut solids*
      • ¼ cup maple syrup
      • 2 tablespoons creamy/runny almond butter
      • 1½ teaspoons cinnamon
      • 1½ teaspoon pure vanilla extract
      • heaping ¼ teaspoon sea salt
      For the parfaits:
      1. Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
      2. To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
      *Refrigerate 1 (14-ounce) can of coconut milk overnight. Scoop thick solids off top.
      Recipe by Love and Lemons at https://www.loveandlemons.com/pumpkin-pudding/