Description

This no egg pumpkin dessert is smooth, creamy, and filled with comforting autumn spices—without using eggs or dairy! It’s vegan-friendly, easy to prepare, and perfect for fall gatherings, Thanksgiving dinners, or cozy nights in. Includes step-by-step instructions, tips, and serving ideas for a foolproof seasonal favorite.

Ingredients

1 cup pumpkin puree (240g) 🎃
1 cup plant-based milk (almond, oat, or coconut) (240ml) 🥛
3–4 tbsp maple syrup or agave nectar (45–60ml) 🍁
2 tbsp cornstarch or arrowroot powder (~14g) 🌿
1 tsp ground cinnamon (~2g) 🍂
¼ tsp ground nutmeg (~0.5g)
¼ tsp ground ginger (~0.5g)
1 tsp vanilla extract (~5ml) 🍨

Pinch of salt 🧂

Instructions

Prepare Ingredients
If using canned pumpkin, ensure it’s pure pumpkin (not pie filling). Optional: drain excess moisture using a fine mesh sieve.

2. Mix Wet Ingredients
In a medium saucepan (off heat), whisk together pumpkin puree, plant-based milk, maple syrup, vanilla, and salt.

3. Add Dry Ingredients
Whisk in cornstarch, cinnamon, nutmeg, and ginger until smooth.

4. Cook & Thicken
Place pan over medium heat. Stir constantly until mixture begins to bubble and thicken (about 5–7 minutes). Once thick, remove from heat.

5. Chill & Set
Pour mixture into ramekins or serving cups. Let cool at room temperature for 10 minutes, then refrigerate for 2–3 hours or until fully set.

6. Serve & Enjoy
Top with coconut whipped cream, chopped nuts, or a dusting of cinnamon. Serve chilled.

Notes

Use coconut milk for extra creaminess
Adjust sweetness to taste (add more maple syrup for a sweeter finish)
To make firmer, increase cornstarch by ½ tbsp
Keeps fresh in fridge for 3–4 days in sealed container

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Dessert
Method: Stovetop & Refrigeration
Cuisine: American, Vegan

Nutrition

Serving Size: ~100g
Calories: 140 kcal
Sugar: 10 g
Sodium: 60 mg
Fat: 4 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: pumpkin dessert, vegan pudding, no egg pumpkin treat, dairy-free fall dessert