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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.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Pudding
Servings: 2 to 4 servings


  • 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


  • 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.


*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.