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You are here Home » Vegan Pumpkin Pie Pudding

18 Comments · October 5, 2015

Vegan Pumpkin Pie Pudding

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This vegan pumpkin pie pudding is incredibly simple to make, requiring just a handful of plant-based ingredients and spices. It's silky smooth, ultra creamy, just spiced enough, and packed with pumpkin.

Vegan Pumpkin Pie Pudding
Vegan Pumpkin Pie Pudding

Just like this nutella pudding, this pumpkin pie pudding is made with a combination of bananas and avocado; however, the ante is upped when pumpkin purée is generously swirled into the mix along with a spoonful of pumpkin pie spice and a hearty dollop of almond butter.

The spice mixture weaves itself throughout the silky pudding, taming the banana and bringing pumpkin to the flavor forefront.

The best part? This goodness comes together in a speedy 10 minutes.

Vegan Pumpkin Pie Pudding

After a quick whirl around your food processor, you'll divide the pumpkin pie pudding between glasses, jars, or bowls. You can enjoy as is, but I recommend chilling it for an hour or two to thicken and allow the flavors to meld. Then, top as desired. I added coconut whipped cream and crushed raw pecans, and the combination was a bit dreamy.

Vegan Pumpkin Pie Pudding

A pudding that tastes like creamy pumpkin pie filling and is packed with nutrient goodness, so you can have your health and eat pumpkin pie too. By the spoonful, that is.

Vegan Pumpkin Pie Pudding

Vegan Pumpkin Pie Pudding

Vegan Pumpkin Pie Pudding
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5 from 3 votes

Vegan Pumpkin Pie Pudding

This vegan pumpkin pie pudding is made with a combination of bananas and avocado; however, the ante is upped when pumpkin purée is generously swirled into the mix along with a spoonful of pumpkin pie spice and a hearty dollop of almond butter. The spice mixture weaves itself throughout the silky pudding, taming the banana and bringing pumpkin to the flavor forefront. The best part? It comes together in a speedy 10 minutes. Enjoy it all on its own or top it with a dollop of fluffy coconut whipped cream and chopped pecans for an extra special touch.
Course Dessert, Pudding
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 4 servings

Ingredients

  • 2 just-ripe bananas, peeled*
  • ½ a ripe avocado, pitted and peeled
  • ¾ cup pumpkin puree
  • ¼ cup natural almond butter
  • 3 to 4 tablespoons pure maple syrup or to taste (I use 4)
  • 2 teaspoons pumpkin pie spice or to taste
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt

Optional Toppings

  • coconut whipped cream
  • crushed raw pecans

Instructions

  • Add the bananas, avocado, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla, and sea salt to a food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
  • Divide between four serving glasses. You can enjoy the pudding as is; however, it thickens as it chills, so I recommend refrigerating it for at least 2 hours before serving.
  • Add desired toppings.
  • Store in refrigerator.

Notes

*Use bananas that are in the earliest stage of ripeness. Don't use ripe, speckled bananas or your pudding will end up tasting more like banana than pumpkin.

 

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Comments

  1. Michelle says

    October 06, 2015 at 9:37 pm

    I love pumpkin! Your pudding looks delicious - can't wait to try your recipe. :)

    Reply
    • Ashley says

      October 13, 2015 at 9:24 am

      Thanks so much, Michelle! I hope you enjoy it -- it's my favorite dessert at the moment!

      Reply
  2. June @ How to Philosophize with Cake says

    October 07, 2015 at 4:27 am

    That looks amazing! Looks like a very refreshing and healthy dessert :) I really need to try this banana-avocado pudding thing!

    Reply
    • Ashley says

      October 13, 2015 at 9:25 am

      Thanks, June! You really do have to give the banana-avocado pudding thing a go; it yield a surprisingly rich and smooth pudding. So, so good!

      Reply
  3. Melissa says

    October 07, 2015 at 11:01 pm

    Yum! Can you recommend a substitution for the banana? (Allergy).

    Reply
    • Ashley says

      October 08, 2015 at 6:23 am

      Hi, Melissa! You can try using 1 1/2 avocados and adding some soaked mejool dates/more maple syrup but I'm not sure how it will turn out as I haven't tried it. The banana thickens and sweetens in this recipe, so keep that in mind as you test substitutes. I hope this helps!

      Reply
  4. Kimberly/TheLittlePlantation says

    October 08, 2015 at 1:08 pm

    Looks and sounds perfect!

    Reply
    • Ashley says

      October 13, 2015 at 9:22 am

      Thanks so much, Kimberly!

      Reply
  5. Clayton Leri says

    November 29, 2015 at 6:48 am

    It's not my personal first-time to visit to observe that internet site, we are browsing this site dailly and have diligent information via the following day-to-day.

    Reply
  6. Christine says

    November 13, 2016 at 9:42 pm

    5 stars
    I tried it without the banana because I don't like banana. I also added less syrup than the recipe calls for. Delicious recipe!

    Reply
  7. Emma says

    October 12, 2017 at 3:28 pm

    Hi Ashley, is there a substation for the avocado in this recipe? Unfortunately I am allergic but would love to make this!

    Reply
    • Ashley says

      October 12, 2017 at 4:32 pm

      Hi, Emma! Unfortunately, I don't know of a substitution for the avocado that won't alter the flavor and/or texture quite dramatically, but your best bet is to swap out the avocado for some chilled full-fat coconut cream (just be sure it doesn't have added gums or stabilizers, or it could seize/curdle). Hope this helps!

      Reply
  8. Marianne says

    November 20, 2017 at 12:24 am

    5 stars
    This recipe was so delicious and it met my family's varied dietary restrictions! I'm planning on making it for Thanksgiving in lieu of the traditional pumpkin pie. Thank you!

    Reply
    • Ashley says

      November 20, 2017 at 7:58 am

      Happy to hear you and your family are enjoying the recipe, Marianne! Hope you have a beautiful holiday!

      Reply
  9. Susan says

    March 27, 2018 at 1:04 pm

    When you say the bananas should be just ripe, but not speckled, do you mean they should be green? Or just turning all yellow? Would all yellow without speckles be ok? I'm usually a very freckled banana eater, so this banana timing will be a real change for me! Thank you :)

    Reply
    • Ashley says

      March 27, 2018 at 2:12 pm

      Hi, Susan! They should be all yellow without speckles. That way they'll have a less potent banana flavor and won't overtake the flavor of the pumpkin pie spices. Enjoy!

      Reply
  10. Christin says

    July 22, 2022 at 5:15 pm

    5 stars
    Wow! This literally tasted like pumpkin pie in a bowl. It was incredibly creamy, delicious, & way healthier than a slice of pumpkin pie. I used a frozen banana, so I added a splash of almond milk, & it turned out phenomenal. Thank you!

    Reply
    • Ashley says

      August 04, 2022 at 9:40 am

      So glad you're enjoying the recipe, Christin! Thanks for taking time out of your day to come back and share your feedback and rating—means so much.

      Reply

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