Vegan Pumpkin Pudding makes me happy!

This evening I have dinner plans with friends, one of which is vegan, and I wanted to make a dessert.  Since I do not have access to my kitchen at the moment, I of course raided my mother’s.  Unfortunately her refrigerator  broke, now 3 weeks ago, and she has not been able to get a new one delivered due to snow, vacation, etc.  I did however find a can of organic pumpkin pie mix (and while I really do not like anything that comes out of a can, canned pumpkin is seriously so much easier!!).  I quickly decided to make pudding.  I will do my best to recreate the recipe below, but in all honesty I just throw things in until it tastes good.  🙂 I do love this Vegan Pumpkin Pudding and it makes me very happy!!

Vegan Pumpkin Pudding Recipe


  • Unsweetened organic Silk soy milk – 3 cups
  • Pumpkin pie mix or (1 can pumpkin or 15 oz. of cooked pumpkin (and add your own spices))
  • Agave – 2 tablespoons
  • Grade B maple syrup – 1 tablespoon
  • Cornstarch – 5 tablespoons
  • Vanilla extract – 2 teaspoons
  • Salt – dash


1. In a 2 quart saucepan combine all ingredients and mix with hand blender.

2. Bring to a boil while stirring constantly over medium heat until mixture thickens.

3. Pour hot pudding into dessert glasses or molds.

4. Chill until firm.


My suggestion…make it, eat it, smile 🙂


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