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.
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.
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.
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
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.
Ingredients
- 2 just-ripe bananas, peeled*
- 1/2 a ripe avocado, pitted and peeled
- 3/4 cup pumpkin puree
- 1/4 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
- 1/4 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.
Recipe 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.
I love pumpkin! Your pudding looks delicious – can’t wait to try your recipe. :)
Thanks so much, Michelle! I hope you enjoy it — it’s my favorite dessert at the moment!
That looks amazing! Looks like a very refreshing and healthy dessert :) I really need to try this banana-avocado pudding thing!
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!
Yum! Can you recommend a substitution for the banana? (Allergy).
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!
Looks and sounds perfect!
Thanks so much, Kimberly!
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I tried it without the banana because I don’t like banana. I also added less syrup than the recipe calls for. Delicious recipe!
Hi Ashley, is there a substation for the avocado in this recipe? Unfortunately I am allergic but would love to make this!
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!
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!
Happy to hear you and your family are enjoying the recipe, Marianne! Hope you have a beautiful holiday!
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 :)
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!