When I made this the whole house smelled like fall! Packed with pumpkin and warm fall spices this pudding will quickly become a fall favorite! The best part is that this pudding is vegan!!
pumpkin pie can take awhile to make but this pudding is so quick and easy it’s hard to resist. serve over vegan ice cream for a creamy, smooth delight!
Pumpkin. I used canned pumpkin but I think homemade pumpkin purée will work fine. If it becomes to watery add a little more rice flour.
Molasses. Molasses gives this recipe a wonderful flavor. Without it I doubt it would taste the same.
Rice flour. White or brown rice flour will work i this recipe and should be easy to find at any local grocery store. If for some reason you can’t find it then you can use cornstarch in its place.
Dairy free milk. I always use dairy free milk and almond milk gives it an especially delicious flavor. If your a dairy person the any milk will work just fine.
Cane sugar. I used cane sugar in this recipe but maple syrup would be delicious in this pudding in fact it might taste even better!
this pudding is vegan, gluten free, dairy free, and nut free if you use coconut milk. But I know that some of you don’t have vegan or gluten free ingredients so I’ve come up with a normalized option.
Use cornstarch in place of rice flour.
muse dairy milk in place of dairy-free milk.
2 cups of oat milk or any dairy free milk.
1 1/2 cups of pumpkin purée.
1/4+2 tbsp cane sugar or maple syrup. 🍁
1 tbsp molasses.
4 tbsp rice flour (brown or white).
1/2 tsp pumpkin pie spice (more to taste).
1/4 tsp cinnamon.
pinch of nutmeg.
1/2 tsp vanilla.
mix the sugar, molasses, 1 tbsp of the oat milk, and rice flour together in a pan.
add the remaining milk and simmer. Add the pumpkin purée and boil until thickened.
Add the remaining ingredients and let cool. Serve warm or chilled.
pumpkin pie spice.
Note:*all toppings are optional*