Baked Pumpkin Pudding (dairy free)
This recipe was created in partnership with Natural Grocers.
This baked pumpkin pudding is the perfect gluten & dairy-free pumpkin dessert! It’s creamy and reminiscent of a crust-less pumpkin pie.
What is baked pumpkin pudding?
Baked pumpkin pudding is almost like a crustless pumpkin pie! It’s a creamy pumpkin custard that’s set on top, and creamy in the center. Traditionally it’s made with evaporated milk, but this version is dairy free.
It’s incredibly simple to make, making it the perfect low-stress Thanksgiving or holiday dessert that you can dress up to make fancy and cute.
Why you’ll love this pumpkin pudding
- Perfect for toppings! I love topping with whipped coconut cream and mini pumpkin buckeyes, but you could also do crushed graham crackers!
- A great fall dessert! Baked pumpkin pudding is a perfect seasonal dessert. If you are looking for a new fall recipe to try, this is it.
The ingredients for baked pumpkin pudding
All of the ingredients for this recipe were bought at Natural Grocers! I love shopping there year round, and for the holidays because they have everything I need in one spot! From turkey, to canned pumpkin, to fresh squash and veggies, and more 👏 All of the ingredients for this pumpkin pudding can easily be found there.
- Pumpkin Puree and Pumpkin Pie Spice. For the authentic pumpkin pie flavor!
- Dairy-Free Cream Cheese. This is a non-traditional addition to the recipe that gives it almost a cheesecake flavor. I love what it does to the flavor, but you can leave it out if you don’t tolerate the cream cheese and add an extra splash of coconut milk.
- Coconut Sugar.
- Coconut Milk.
- Whipped Coconut Cream. This is for the topping!
- Mini Pumpkin Buckeyes. I love using these to decorate.
How to make baked pumpkin pudding
- Step One. Whisk the egg, sugar, cream cheese, vanilla and coconut milk together.
- Step Two. Add the pumpkin puree and pumpkin pie spice.
- Step Three. Pour into the baking dish and bake.
- Step Four. Allow to cool before adding toppings. Enjoy!
Tips & Tricks
- Watch the bake time. Baking time is going to vary depending on the depth of your dish. If you’re just a big, deep casserole dish it’s going to take a lot longer to fully set than if you’re using something like a brownie pan. The main thing you’re looking for is for the pudding to set. You just don’t want it to be jiggly in the center. Once it looks set, you’re good to go!
- Don’t skip toppings! I love adding whipped coconut cream and my cute little pumpkin buckeyes to jazz it up! You can even add crushed gluten-free graham crackers for crunch.
For the pudding
- 2 eggs
- 4 oz dairy-free cream cheese, room temperature (I use kite hill cream cheese)
- 1/3 cup coconut sugar
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 can pumpkin purée
- 2 tsp pumpkin pie spice
- Whipped coconut cream
- Mini pumpkin buckeyes
- Preheat the oven to 400 F and grease a large baking dish.
- Using a large bowl, whisk together the egg, sugar, cream cheese, vanilla and coconut milk until fully combined and no large chunks of cream cheese remain.
- Spoon in the can of pumpkin puree and pumpkin pie spice. Stir until fully combined.
- Pour the pumpkin puree into the baking dish and use a silicone spatula to spread evenly.
- Transfer to the oven and bake for 10 minutes. Reduce the heat to 350 F and bake for 30-40 minutes, or until the pudding is set and no longer jiggles in the middle.
- Remove from the oven and allow to cool before adding toppings. Serve lightly warm and spoon into bowls.
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Method: oven
- Serving Size: 1 serving
- Calories: 233
- Fat: 12.3g
- Carbohydrates: 28.1g
- Fiber: 3.3g
- Protein: 4.8g