If you are looking for a quick, wholesome dessert ritual that loves your body back, this silky vegan baked pumpkin pudding is pure joy. Completely free of refined sugars, dairy, and eggs, this nutrient-dense recipe relies on the natural sweetness of steamed pumpkin squash and the luxurious, buttery creaminess of blended raw cashews. It is an effortless, no-cook recipe, simply toss everything into a high-speed blender, spin for 30 seconds until completely velvety, and let it chill. It feels incredibly decadent and comforting, yet stays wonderfully clean and light.
Why You Will Love This Vegan Pudding
Making a batch of vegan baked pumpkin pudding at home offers all the rich flavors of a classic autumn custard without needing heavy cream or egg yolks. Raw cashews and coconut milk provide a smooth, velvety structure that sets naturally as it chills in the refrigerator, giving you a spoonable texture that rivals traditional bakery desserts.
Because this recipe uses natural maple syrup instead of processed white sugar, it provides a warm, caramelized sweetness that complements the earthy notes of sweet squash. It takes just minutes of prep time, making it an ideal option when you want an elegant, healthy dessert for holiday gatherings or weeknight treats.
Jump to Recipe
Vegan Baked Pumpkin Pudding (Egg-Free & Dairy-Free)
Course: DessertCuisine: VeganDifficulty: Easy4-6
servings20
minutes2
hours20
minutes115
kcal2-3
hoursIngredients
Pumpkin: 100g (Weighed after being steamed until tender)
Raw cashews: 50g (No need to soak if using a high-powered blender!)
Pure maple syrup: 25g
Coconut milk: 30g
Rapeseed (Canola) oil or neutral oil: 10g
Salt: A tiny pinch
Directions
- Load and Brend
- Place your steamed pumpkin chunks, raw cashews, maple syrup, coconut milk, neutral oil, and a pinch of salt directly into your small blender cup or blending bowl attachment. Fasten the blade base on firmly.
Start the machine on low, then smoothly ramp it up to its highest speed. Blend continuously for about 30 seconds until the cashews completely pulverize and the mixture transforms into a flawlessly smooth, glossy, brilliant orange cream. - Portion and Chill
- Pour the velvety liquid pudding directly out of the container and divide it evenly among 2 or 3 of your favorite small dessert glasses or ramekins. Gently tap the bottoms against your counter to level the surface, then slide them into the refrigerator to chill and set firm for at least 3 hours.
- Garnish and Serve
- Once the puddings are cold and hold a lovely spoonable, custard-like texture, remove them from the fridge. Drizzle a golden layer of pure maple syrup over the top of each cup just before serving, and enjoy!
Notes
- The Secret to Cashew Creaminess: High-power blenders can completely pulverize raw cashews into a liquid cream in seconds without any pre-soaking. However, if you are using a standard household blender, it helps to soak your raw cashews in boiling hot water for 15 to 20 minutes first, then drain them well before blending to guarantee a perfectly silk-smooth texture.
Choosing Your Squash: Japanese kabocha squash or sweet sugar pumpkins are ideal for this recipe. Their dense, dry, and sweet flesh blends up into a rich paste that mimics the texture of heavy cream, helping the pudding set beautifully as it chills.
Elegant Presentation: To dress these up for entertaining or special occasions, try adding a tiny dollop of coconut whipped cream and a sparse scatter of toasted pumpkin seeds alongside your maple syrup drizzle!
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