Pumpkin Puddings

Individual Pumpkin Puddings

Although delicious, pumpkin pie can be problematic for people wanting to eat a healthier, more plant-based diet. All that wheat and butter pastry, the eggs, and sugary filling tend to set off delicate stomachs. However, this recipe, adapted from Chef AJ’s A Date With Dessert cookbook, has all the flavor and none of the issues, plus it’s easy and quick to make.

Prep takes ten minutes, plus a couple of hours chilling; this quantity serves four.


1 cup unsweetened plant milk – I like cashew, or combined almond+coconut
2 cups pumpkin purée – NOT pumpkin pie filling, which is too sweet
I very ripe banana
2/3 cup pitted dates
1 tsp vanilla powder or ½ tsp vanilla extract
1 Tbsp pumpkin pie spice
6 Tbsp chia seeds


1.   Place all the ingredients except for the chia seeds in a blender or food processor; process untl perfectly smooth.

2.   Add the chia seeds and process again; add more plant milk if required until the consistency is similar to whipped cream – liquid enough to spoon into bowls, but stiff enough to hold a peak.

3.   In a small saucepan, combine the lemon juice, maple (or agave) syrup, and turmeric. Heat over a low flame; stirring constantly, add the cashew cream.

4.   Pour into four bowls; cover closely with plastic wrap and chill for several hours or overnight.

5.   Dust with cinnamon or cardamom (or a combination of the two) before serving, and accompany with vegan whipped cream if desired.

HERE is the downloadable .pdf file.