#Vegan Pumpkin Spice Pudding

by Emily Steers on 09/24/2013

Sigh.This is the worst time of year to live in Los Angeles.

September and October are usually some of the hottest months out of the year, and it’s just when the rest of you guys start celebrating cooler temperatures and baking. I guess we get to revel in 70* temps in June while everyone else is dying of heat exposure, but … boo. I want it to be cold!

Because I can’t turn on the oven to make pie, I decided to make a Pumpkin Spice Pudding.

  • 1 can pumpkin puree
  • 1/3 cup coconut milk
  • 1/4 cup coconot oil
  • 2 tablespoons pumpkin pie spice
  • 1 tsp vanilla
  • 1 tbsp honey or liquid sweetener
  • Powdered sugar + more spice for garnish

Clearly, you can buy all of your ingredients at Trader Joe’s. Ahem.

  1. Dump your ingredients into a bowl. (Can also be done in a stand mixer, blender, or food processor.) 
  2. Whisk, whip or churn until smooth and combined. I whisked mine by hand and it took me about 5-10 minutes.
  3. Dish into individual dishes OR leave in your bowl and refrigerate until set.
  4. Garnish with powdered sugar and more pumpkin pie spice. Makes about 4 servings.

What’s your favorite no-bake pumpkin spice treat?

** Don’t forget to enter my AeroPress give away!**

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{ 2 comments… read them below or add one }

Heather September 30, 2013 at 5:43 AM

Hi Emily, your yummy Vegan Pumpkin Spice Pudding will be featured on my Top 5 Features tonight! Thank you so much for linking up last week and hope you link up tomorrow night! Congratulations, stop by and grab a “Featured” button!

Have a Sweet Day!


Jennifer September 30, 2013 at 4:30 PM

This looks amazing, congrats on the feature!


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