Creamy Pumpkin Pudding (Gluten-Free, Dairy-Free)
This easy pumpkin pudding is smooth, amazingly creamy and is filled with warm fall flavors. Cooked gently on the stovetop and then chilled, this makes a deliciously comforting option when you’re craving a fall dessert. Gluten-free and dairy-free too.
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Velvety Smooth Pumpkin Pudding for the Perfect Fall Dessert
One of the things I love most about fall is seeing an abundance of pumpkins piled outside the supermarkets, at the farmer’s markets and basically indulging in everything pumpkin!
Some of our absolute favorite recipes during pumpkin season are this crustless pumpkin pie, and if you’re also a pumpkin lover, then this very simple homemade pumpkin pudding is sure to be a favorite!
Plus, the great thing is that this pudding can be split into individual portions and prepare it beforehand, which is great for holiday gatherings and Thanksgiving!
Why You’ll Love this Recipe:
- Simple Ingredients: The handful of ingredients needed for this pumpkin pudding recipe are all easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: With very little hands-on time, this pudding comes together easily (most of the time is spent chilling in the fridge, so you’ll just need to prepare it ahead of time).
- Totally Gluten-Free & Dairy-Free: The best part is that this creamy pumpkin dessert is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this homemade pudding without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this easy pumpkin pudding recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Pumpkin: In this recipe I show you how to make pumpkin puree from scratch, but you can easily save time and used 3 cups of canned pumpkin puree if you prefer.
- Milk: I used unsweetened almond milk to keep this recipe dairy-free, but you can easily use other types of unsweetened non-dairy milk instead (such as cashew milk, rice milk, oat milk, coconut milk etc). Alternatively, if you are not lactose intolerant, go ahead and use regular milk instead.
- Sugar: I used dark brown sugar, but you can also use light brown sugar, cane sugar, or white sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
- Cornstarch: Cornstarch is fundament to bind the ingredients together and to thicken the pudding. Alternatively, if you are allergic to corn, you may use equal amounts of arrowroot powder (arrowroot starch) instead.
- Eggs: Eggs help to create a custardy texture, so definitely make sure to add it in.
- Spices: I used a mix of ground cinnamon, ground nutmeg, and cardamom for adding the warm fall flavors. However, if you prefer, you can also substitute the spices with 1 1/2 teaspoons of pumpkin pie spice instead.
How to Make Pumpkin Pudding:
Cook the Pumpkin: Cook the pumpkin until it is tender. Use a high-speed blender, food processor or immersion blender and process until smooth.
Whisk Dry Ingredients: In a medium bowl, whisk together sugar, cornstarch, ground cinnamon, ground nutmeg, and cardamom.
Combine Wet Ingredients: Add eggs and slowly whisk in the almond milk, then stir in the pumpkin purée.
Add Dry Ingredients and Cook Until Thickened: Pour the mixture into a medium saucepan and add the dry ingredients. Place over medium heat and stir constantly until the pumpkin mixture begins to thicken (about 5–7 minutes). Cook another 2–3 minutes on low, stirring, until pudding is smooth and thick. Remove from heat and let cool slightly.
Chill & Serve: Pour into small bowls or jars, cover, and chill for at least 2 hours before serving. Garnish with grated chocolate, dairy-free whipped cream or other toppings before serving.
Dish by Dish Tips:
- Optional Toppings: You can garnish the chilled pudding with dairy-free whipped cream, crushed pecans, or grated chocolate.
- Use Store-Bought Puree: If you prefer not to make your own pumpkin puree, go ahead and use store-bought puree for your convenience!
Other Pudding Recipes to Enjoy:
Gluten-Free Pumpkin Recipes You’ll Love:
Gluten-Free Desserts to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Creamy Pumpkin Pudding (Gluten-Free, Dairy-Free)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy pumpkin pudding is smooth, amazingly creamy and captures warm fall flavors in every spoonful. Cooked gently on the stovetop and then chilled, this makes a quick and comforting when you’re craving a fall dessert. Gluten-free and dairy-free too.
Ingredients
- 3 cups raw pumpkin, cleaned and cut into cubed (or 3 cups pumpkin puree for convenience)
- 2 cups unsweetened almond milk
- 1 cup brown sugar
- 3 tablespoons cornstarch (or arrowroot powder)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom or 5 cardamom pods, crushed into powder
Instructions
- Cook the Pumpkin: Cook the pumpkin until it is tender. You can either steam the pumpkin (place chopped pumpkin in a steamer and cook until completely tender, about 10- 15 minutes), boil it (place pumpkin in a pot of boiling water, cook until tender, and drain well to get rid of excess moisture and set aside), or bake it (preheat the oven to 200F and bake, covered with aluminum foil, for about 20 minutes or until tender).
- Process to Get Puree: Use a high-speed blender, food processor or immersion blender and process until smooth.
- Whisk Dry Ingredients: In a medium bowl, whisk together sugar, cornstarch, ground cinnamon, ground nutmeg, and cardamom.
- Combine Wet Ingredients: Add eggs and slowly whisk in the milk, then stir in the pumpkin purée.
- Add Dry Ingredients and Cook Until Thickened: Pour the mixture into a medium saucepan and add the dry ingredients. Place over medium heat and stir constantly until the mixture begins to thicken (about 5–7 minutes). Cook another 2–3 minutes on low, stirring, until pudding is smooth and thick. Remove from heat and let cool slightly.
- Chill & Serve: Pour into small bowls or jars, cover, and chill for at least 2 hours before serving.
- Serve & Enjoy: Serve with grated chocolate, dairy-free whipped cream, or ice cream whatever you want.
Notes
Pumpkin: In this recipe I show you how to make pumpkin puree from scratch, but you can easily save time and used 3 cups of canned pumpkin puree if you prefer.
Milk: I used unsweetened almond milk to keep this recipe dairy-free, but you can easily use other types of unsweetened non-dairy milk instead (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose intolerant, go ahead and use regular milk instead.
Sugar: I used dark brown sugar, but you can also use light brown sugar, cane sugar, or white sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Cornstarch: Cornstarch is fundament to bind the ingredients together and to thicken the pudding. Alternatively, if you are allergic to corn, you may use equal amounts of arrowroot powder instead.
Eggs: Eggs help to create a custardy texture, so definitely make sure to add it in.
Spices: I used a mix of ground cinnamon, ground nutmeg, and cardamom for adding the warm fall flavors. However, if you prefer, you can also substitute the spices with 1 1/2 teaspoons of pumpkin pie spice instead.
Optional Toppings: You can garnish the chilled pudding with dairy-free whipped cream, crushed pecans, or grated chocolate.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
