The smell of pumpkin spice makes the whole kitchen feel cozy. The pudding is so smooth and creamy, it just melts in my mouth. Every bite feels like fall in a bowl.

I made this pudding last weekend, and it was gone so fast. My family kept asking for more, and I knew it was a hit. The mix of sweet pumpkin and warm spices made everyone happy.

That’s why I can’t wait to share it with you. It’s simple, tasty, and perfect for any day. Let’s make this Perfect Pumpkin Pudding together.

Why You’ll Love This Pumpkin Pudding Recipe

Super Creamy & Velvety: The blend of cashews or coconut solids with pumpkin puree creates an ultra-smooth texture, making each bite melt in your mouth.
Two Ways to Make It: Whether you want to use coconut milk or thick coconut solids, both versions give you a creamy, decadent dessert that you’ll love.
Naturally Sweetened: I’ve kept this pumpkin pudding naturally sweet with maple syrup, so you don’t have to worry about refined sugars.
Perfect Fall Flavor: Cinnamon, vanilla, and pumpkin spice come together to bring that quintessential fall flavor to the table.
Vegan and Dairy-Free Options: This recipe caters to those who are dairy-free or following a plant-based lifestyle without sacrificing flavor.

Required Kitchen Tools

Before we get started, here’s a quick list of the kitchen tools you’ll need to make this perfect pumpkin pudding:

Blender or Food Processor: Either will work well to achieve the smooth, creamy consistency.
Medium Bowl: For mixing the pecans and any additional toppings.
Measuring Cups & Spoons: For accuracy in adding your ingredients.
Parfait Glasses or Serving Bowls: If you plan on turning this pudding into a beautiful layered dessert.

Ingredients

Here’s what you’ll need to make this comforting pumpkin pudding:

For the Pumpkin Pudding (Version 1: With Coconut Milk):

1 heaping cup pumpkin puree: You can use homemade or canned pumpkin puree, but make sure it’s pure pumpkin and not pumpkin pie filling.
½ cup raw cashews: Soak these in water for 4-6 hours, drain, and rinse them to ensure they’re soft and blendable.
½ cup full-fat coconut milk: This adds a rich, creamy texture to the pudding. If you want to go dairy-free, make sure to use full-fat coconut milk for the best results.
¼ cup maple syrup: A natural sweetener that complements the flavors of pumpkin without being too overpowering.
1½ teaspoons cinnamon: The warming spice that’s synonymous with fall.
1½ teaspoons pure vanilla extract: This will elevate the pudding with a lovely, aromatic flavor.
Heaping ¼ teaspoon sea salt: A little bit of salt will help balance the sweetness of the pumpkin and maple syrup.

For the Pumpkin Pudding (Version 2: With Coconut Solids & Almond Butter):

1 heaping cup pumpkin puree: This version will work with either canned or fresh pumpkin puree, just make sure it’s smooth.
½ cup thick coconut solids: The thick cream from a can of full-fat coconut milk (or solidified coconut cream) will give your pudding extra creaminess.
¼ cup maple syrup: Adds that perfect sweetness to the rich pumpkin flavor.
2 tablespoons creamy almond butter: This ingredient makes the pudding extra creamy and gives it a slight nutty flavor that pairs beautifully with pumpkin.
1½ teaspoons cinnamon: Ground cinnamon is key for that classic autumn taste.
1½ teaspoons pure vanilla extract: Adds a delicate, fragrant sweetness.
Heaping ¼ teaspoon sea salt: Helps to enhance all the other flavors.

For the Parfaits (Optional But Highly Recommended):

Heaping ½ cup pecans: Toasted and crushed pecans are perfect for adding texture and crunch to the pudding.
Coconut whip: Use homemade coconut whip or store-bought dairy-free whipped cream for an indulgent topping.

Variations for Perfect Pumpkin Pudding

You can easily customize this pumpkin pudding recipe to suit your personal tastes! Here are a few ideas:

Add-ins and Mix-ins:

Chia Seeds: Add a tablespoon of chia seeds to the pudding for extra texture and fiber.
Chocolate Chips: For a decadent twist, fold in some dark chocolate chips before serving.
Spices: Play around with different spices like nutmeg, ginger, or allspice for a more complex flavor profile.

Swaps for the Sweeteners:

Maple Syrup Alternatives: If you’re not a fan of maple syrup, feel free to use agave nectar or even coconut sugar for a slightly different flavor.
Add Dates: If you want a natural, unrefined sweetener, you can blend in a few dates instead of the maple syrup.

Step-by-Step Instructions for Perfect Pumpkin Pudding

Now that you have your ingredients and options ready, let’s get started with making the perfect pumpkin pudding!

1. Prepare the Ingredients

If you’re using cashews in the first version, make sure you’ve soaked them for 4-6 hours and then drained and rinsed them. For the second version, you’ll need to scoop out the solidified coconut cream from your can of coconut milk.

2. Blend the Pudding

In your blender or food processor, combine the pumpkin puree, cashews (for version 1), coconut solids (for version 2), maple syrup, cinnamon, vanilla extract, and sea salt. Blend on high until the mixture is completely smooth and creamy.

Pro Tip: If you find that the pudding is a bit too thick, you can add a tablespoon or two of water, coconut milk, or almond milk to achieve your desired consistency.

3. Chill the Pudding

Once everything is blended to perfection, transfer the pudding into a bowl or individual serving cups. Cover and refrigerate for at least 1 hour to allow it to set and chill. The flavors will also develop and deepen the longer it sits.

4. Make the Parfaits (Optional)

While the pudding chills, you can prepare the pecan topping. Toast the pecans in a dry skillet over medium heat for about 5 minutes or until they’re fragrant and slightly golden. Let them cool before crushing them into small pieces.

5. Assemble the Parfaits

Once your pudding has chilled, it’s time to assemble! Spoon the pumpkin pudding into parfait glasses or small bowls. Top with a generous dollop of coconut whip and sprinkle with the toasted pecans for added texture and crunch.

6. Serve & Enjoy

Serve your pumpkin pudding chilled, and enjoy this creamy, comforting dessert!

How to Serve Perfect Pumpkin Pudding

This pudding is versatile and can be served in many ways. Here are some ideas to inspire you:

1. As a Parfait

Layer the creamy pumpkin pudding with toasted pecans and coconut whip in beautiful parfait glasses. This makes for an elegant presentation and adds a wonderful contrast in texture.

2. In a Bowl

Simply scoop the pudding into bowls, add a sprinkle of cinnamon, and enjoy it as a comforting, solo treat.

3. With Breakfast

You can even serve this pumpkin pudding as a quick breakfast option. Spoon it over oatmeal or granola for an indulgent start to your day.

4. As a Side Dish

Make this pudding part of a festive fall meal by serving it as a side dish to roast chicken or as a delightful addition to your Thanksgiving table.

Storing Perfect Pumpkin Pudding

This pudding stores incredibly well, and you’ll likely have leftovers (if you’re lucky!).

Refrigeration: Store leftover pumpkin pudding in an airtight container in the refrigerator for up to 5 days. The pudding will keep its creamy texture and flavors intact.
Freezing: You can freeze this pudding for up to 2 months. Just make sure to store it in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and give it a good stir before serving.

Nutrition Information

Here’s the approximate nutritional breakdown per serving (for 1/4 of the recipe) using Version 1 (with cashews and coconut milk):

Nutrient	Amount
Calories	250
Fat	19g
Carbohydrates	20g
Fiber	3g
Sugar	13g
Protein	3g

Note: The nutritional values may vary based on the exact ingredients used, especially with different variations of sweeteners and toppings.