Pumpkin Pudding

5 35 209
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 6
Pumpkin Pudding
Health Rating


1 can(s) (13.5 oz) Coconut milk (full-fat)
3 tsp Seaweed, agar, dried (see "Notes" below)
1 1/4 cup Pumpkin purée, canned
1/3 cup Maple syrup, pure (or honey if not vegan)
1 tsp Pumpkin pie spice


  1. Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.
  2. Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.
  3. Pour in the gelatin and whisk until completely dissolved. Do not let it boil.
  4. Pour mixture into a large heatproof bowl, and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin ‘skin’ from forming on top.
  5. Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.
  6. Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.


Serve with gingersnap cookies, or you can use it as a pie filling!


To use agar agar:

  • dissolve it in warm water, to ensure it dissolves properly (similar to gelatin blooming process). It sets in about an hour at room temperature. And note that agar agar has a slightly firmer texture than gelatin.

Nutrition Facts

Per Portion

Calories 209
Calories from fat 132
Calories from saturated fat 116
Total Fat 14.7 g
Saturated Fat 12.9 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 13.9 mg
Potassium 295 mg
Total Carbohydrate 18.2 g
Dietary Fiber 1.5 g
Sugars 12.2 g
Protein 2.0 g

Dietary servings

Per Portion

Vegetables 0.8

Energy sources