This sweet treat of Pumpkin Pudding is a creamy blend of fall spices, maple syrup and cozy pumpkin. Pumpkin pie flavors of nutmeg, cinnamon and ginger are swirled into each spoonful.
This is my go-to dessert recipe for fall because it is so simple to prepare in a flash. As easy to make as a smoothie. Yet elegant enough to serve at a fall dinner party. And even better, it's totally good for you! Healthy enough to eat any time of the day - from a quick breakfast to a midnight snack. 5 ingredients, 5 minutes no-cooking required. Blend, chill, serve. Grab my go-to dessert recipe for fall..
Craving something sweet? This time of year makes it easy to have a sweet tooth. Holidays from Halloween and on make it easy to have sweet treats on the brain. And the added stress of a busy fall season make a cool bowl of cozy, creamy Pumpkin Pudding even more inviting. You don't need to gobble up a sinful dessert to feel satisfied.
Healthy Pudding! Just like my chocolate silken tofu based pudding recipe - this is a sweet treat that is good for you - and even breakfast approved! This pudding is rich in protein, vitamin A, vitamin K, iron, potassium, free of refined sugar - and it even contains some fiber from the canned pumpkin.
1 Cup Canned Pumpkin contains:
83 calories
1g fat
7g fiber
3g protein
763% RDA vitamin A
19% RDA iron
17% RDA vitamin C
49% RDA vitamin K
14% RDA potassium
As I tweeted: "Fall Nutrition! 1 cup canned pumpkin: 83 calories, 8g fiber, 2g protein, 763% RDA VitaA, 49% RDA VitaK, 19% RDA iron, 17% RDA VitaC & more!" - share this tweet via a Stumble for this post and share the fall pumpkin love 🙂
You can blend up this pudding in under five minutes and be enjoying it in about twenty minutes (about 20 minutes for the chill time).
Add-on's. A cool swirl of my coconut whip seen here (beater whipping method) and here (dispenser method) is a perfect touch.
And if you want your pudding a bit more firmed and rich - add in the coconut oil as shown below in the recipe.
5-Ingredient Pumpkin Pudding
vegan, makes about 3 cups
1 lb silken tofu (I used one pack of Nasoya silken tofu)
½ teaspoon salt (I used a pink salt)
⅔ cup maple syrup
1 cup canned pumpkin, unsweetened
¾ teaspoon pumpkin pie spice
optional add-in: ½ cup extra virgin coconut oil, melted slowly
topping: vanilla bean coconut milk whip
To Make:
1. Add all ingredients to a blender.
2. Blend on low -> high until smooth and creamy. The mixture will be watery at this point, but placing it back in the fridge or freezer will firm it up a bit.
3. If you are adding the coconut oil, melt it in the microwave (don't let it get too hot though - just softened - you can also do this on your stove top). Then very slowly pour into the pudding mixture while blending on low. You don't want the coconut oil to chill too quickly and turn into little beads - a slow smooth blend is ideal.
4. For quick chill: pour pudding into tiny serving cups and place in the freezer for 15 minutes - then move to fridge until ready to serve.
-> Another yummy 5-Ingredeint pumpkin dessert recipe for fall: vegan 5 Ingredient Pumpkin Pie
A swirl of coconut milk whip - vanilla bean flavor is the perfect topping!!
Happy pumpkin season! What's your favorite pumpkin treat - or your fave got-to dessert recipe this time of year??
Sharon Cort says
This is a nice recipe. I used pumpkin pie spice in mine. Do you have any idea how many calories this would have per cup? I see you have the canned pumpkin caloric content, but I wonder what it’s like once it’s the pudding? Thanks!
Selena Marie Perez says
I just made this!! I have yet to eat it because it is still in the fridge, chilling. I didn't have pumpkin pie spice, but I had ground ginger, cinnamon, and nutmeg... which is basically the same thing, it's also good because I like a little more cinnamon in my pumpkin pie 😉 . I have a feeling that the coconut oil will help it solidify also, so if you like more of a thicker pudding, I suggest adding the coconut oil.
Katherine D Emerson says
Delicious!! What about fridge storage time - how long is this good for?
Connie Rogers says
Thanks. I finally figured that out. I think this will be a great recipe, but will have to make it again. I made it today and was SO excited to taste it but I believed what the label on the coconut oil jar said about "no need for refrigeration." Turns out it was rancid and I wasted all that lovely pumpkin, tofu and maple syrup. What a disappointment, not to mention our stomachs are still churning. Bummer!
Connie Rogers says
Can anyone answer this? I want to make this tonight and not sure what size can of pumpkin. Everyone raves about the recipe but no mention of can size. Help!
Kathy Patalsky says
12 ounce can of unsweetened pumpkin 🙂
Josette Penzel says
I never leave comments but I had to thank you for this amazing recipe. I made it tonight and I can't stop raving about it. I used Artisana Raw Organic Coconut Butter instead of coconut oil and it's just incredible. It's taking all of my self control not to stick my whole face in the pudding.
ruthanneb says
Get an actual pumpkin, cut it in half, roast it at 350 degrees, cut side down, for half an hour or more (until tender). Scoop out seeds (rinse; toast in oven for a second snack), then scoop out flesh and mash. Depending on the size of the pumpkin, you will have the equivalent of one or many more cans of pumpkin. This keeps in the refrigerator for several days or in the freezer for some time. Spare yourself the canned pumpkin!
Christina Ammerman says
OMG this is so yummy I couldn't wait for it to chill first. I think I just found a new breakfast protein. Thanks for posting!
Daisy Marie Breitbarth says
I made this in 5 minutes before work for a friend's going away party! I was a huge success! delicious!
Tori Peltier says
Do you think you could add the coconut unmelted? It seems to me since it is creamy, it would go fun with the pudding unmelted. Please let me know someone!
Blisswitch says
Love the ease of this recipe and wanted to bring something vegan and healthful to a Harvest party so I added sweet brown rice, golden raisins, dash of clove and cayenne, and almond butter. No longer five ingredients but wonderful. Thank you.