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Creamy and dairy-free, this Vegan Pumpkin Pudding gives you a mouthful of pumpkin and warm fall flavors in every bite!
The holidays are rapidly approaching and in addition to gift giving and home decorating, so too come the delicious food. Out go the diets that were started at the beginning of 2016 and in come the sugar and baked goods. All of this is fine by me because I have a huge sweet tooth and I don’t care much for calorie-counting and diets, but for those who aren’t quite ready to fully indulge until Turkey day, but want to partake in pumpkin treats, my Vegan Pumpkin Pudding is the treat for you.
Vegan Pumpkin Pudding is creamy and gives you a mouthful of pumpkin and warm fall flavors in every bite! In order to make this a vegan recipe for all my non-dairy folks, while also achieving deliciousness creaminess, I turned to Silk® plant-based milks from my local Walmart (there’s a brand-spakin’ new Walmart that just opened near me and it’s so shiny and sparkly. I visit it any chance I get!). I regularly purchase Silk® coconutmilk for my smoothies, but this time I also picked up the almondmilk too, just to try.
For those who frequent Silk® products, you may already notice that they have new packaging! It’s so modern and purdy, don’t you think? For those who have yet to try Silk® milks, now is the time. It may have a new look, but it still has the same great silky smooth taste :)
I attribute the deliciousness (and did I mention creaminess?) in my Vegan Pumpkin Pudding to the use of the Silk® coconutmilk. And, I happen to think that the coconutmilk enhances the aroma of the pudding too! Forget the stovetop mulling spices, make this pudding! Let’s just take a moment to talk about how incredibly simple it is to make too. A few minutes on the stove and into the refrigerator to chill. So easy!
I like to use Silk® plant-based milks to substitute dairy milk in my recipes for all my non-dairy friends. When I bring non-dairy treats to a gathering, it’s enjoyed by everyone, dairy and non-dairy guests alike! I do not have any physical aversions to dairy milks, but I don’t particularly enjoy drinking dairy milk by itself. After trying the Silk® almondmilk, I actually take pleasure in drinking it over ice (it reminds me or horchata…yum!). I liked it even more when I found out that it has no cholesterol and no saturated fat. And, because I frequently use the coconutmilk in my recipes, I was so happy to find out that it has 50% more calcium than dairy milk. How great is that!
- 2 tablespoons cornstarch
- 2 cups Silk® Coconutmilk
- 6 tablespoons vegan sugar
- ½ cup pure pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 can (13.5 oz.) coconut milk, chilled*
- Ground cinnamon for sprinkling
Place 4 serving glasses on a baking sheet. Set aside.
In a medium bowl, mix together the corn starch and Silk® Coconutmilk until the cornstarch is dissolved. Break clumps with the back of a spoon if necessary.
In a small saucepan over medium heat, add the sugar followed by the coconutmilk mixture. Whisk constantly until the mixture comes to boil and continue cooking for an additional minute.
Remove from heat and stir in the pumpkin puree and pumpkin pie spice. Return to low heat and cook for an additional 3 to 4 minutes, stirring constantly.
Divide evenly among 4 serving glasses. Transport with the baking sheet to the refrigerator and chill for at least 2 hours.
Carefully open the can of coconut milk with a can opener. With a coffee spoon, carefully scoop out the top layer into the bowl of a stand mixer. This is the coconut cream. Scoop out as much cream as you can and stop when you reach the semi-transparent liquid about ¼ down.
With the whisk attachment, whip the cream on high until smooth and creamy.
Pipe or dollop over the chilled pudding. Sprinkle with ground cinnamon. Serve chilled.
*Can be found in the ethnic food section. The can of coconut milk MUST be chilled in the can for at least 8 hours. DO NOT shake or mix the can prior to opening.
Store in the refrigerator for up to 5 days.