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
- 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
- coconut whipped cream
- crushed raw pecans
- 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.