Vegan Pumpkin Banana Pudding

Vegan Pumpkin Banana Pudding is my choice for leftover pumpkin. What’s yours?

Vegan Banana Pumpkin Pie

Baked Vegan Pumpkin Banana Pudding is scrumptious and luscious.

One year our Community Sponsored Agriculture (CSA) subscription gave us a few pumpkins. I don’t generally make pie—Don is the pie maker—so I looked for other ways to use the pumpkin. We made Roasted Pumpkin (amazing) and  found a pudding recipe I dearly love.

When I made the Roasted Pumpkin, I only used half the pumpkin. I steamed the rest to use in something else, and I found an interesting Pumpkin Pudding recipe in The Candle Cafe Cookbook (The Candle Cafe is a great vegan restaurant in New York, by the way).

Recipe Development

Since I don’t eat soy, I changed the soy milk to oat milk and added a little vanilla. I also used my fresh pumpkin instead of canned pumpkin purée, but I didn’t have quite enough, so I threw in a very ripe banana. Don’s Cuisinart Smart Stick Immersion Blender worked perfectly and was so easy to use for this recipe.

What You Need

I’d like to sit down and eat a couple cups of the stuff! It’s so good. Of course, I will have a good cup of coffee to go along with it.

 

Vegan Pumpkin Banana Pudding Recipe

Print

Vegan Pumpkin Banana Pudding

Creamy homemade pumpkin banana pudding

Course Dessert

Cuisine American

Keyword Vegan banana pumpkin pudding, vegan pudding, vegan pumpkin pudding

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Author Recipe Idea Shop / Lois Carter Crawford based on Candle Cafe recipe

Ingredients

• 1/4 cup arrowroot powder
• 2 cups oat milk
• 1 cup fresh pumpkin (steamed and puréed, flesh only)
• 1 very ripe banana
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 cup pure maple syrup
• 1/4 teaspoon sea salt

Instructions

1. In a medium bowl, mix the arrowroot with the oat milk until dissolved.
2. Add all the other ingredients and blend it well with an immersion blender (or a mixer).
3. It will be about the texture of a cream soup.
4. Ladle the purée into 8 greased 1/2-cup ramekins.
5. Bake in the oven at 350F degrees in a water bath for about one hour, until the pudding is thick and doesn't jiggle when you touch it. The top will be a nice, golden brown.

https://recipeideashop.com/vegan-pumpkin-banana-pudding/

Recipe Notes

Note: To make a water bath, set the ramekins in a cake pan or another pan with a 3-inch side. Pour hot water in the pan, surrounding the ramekins, but about 1 inch or so below the top of the ramekin.

Baked Vegan Pumpkin Banana Pudding Nutrition Label. Each serving is 1/2 cup.

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Vegan Pumpkin Banana Pudding. Yum. Don’t let those painted pumpkins go to waste. Make pudding. #veganpudding #veganpumpkinbananapudding #candlecafe #desserts #recipes #cookathome #glutenfree #recipeideashop

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