Pumpkin Pudding Dessert

dairy free pumpkin pudding dessert in a small glass cup on a tray

I'm excited to share this dairy free and egg free Pumpkin Pudding dessert with you!

Every year, I try to venture outside of the pumpkin realm when I'm creating festive Fall goodies for you, but I fail miserably and am always lured back by pumpkin and it's luscious, creamy, orange hued goodness. This Pumpkin Pudding dessert was no exception. After making my Pumpkin Spice Latte for you, I had some pumpkin puree leftover and wanted to use it up, so back to pumpkin creating it was! Plus I had leftover Gingersnap Cookies and wanted to dip them in something and this seemed perfect!


For those that do not like pumpkin, which I'm not sure how that is physically possible, I do have a good amount of apple and cranberry recipes on the blog and in my books as well! Take a look at them if you're needing more Fall inspiration in your kitchen.

Cranberry Lemon Loaf

Apple Spice Waffles

Apple, Pear, Blueberry Crisp

Apple Cake


Cinnamon Baked Stuffed Apples


Pumpkin Pudding by Danielle Walker's Against all Grain

Pumpkin Pudding Dessert



Cuisine: Vegetarian

Category: Dessert

PREP TIME: 20 mins

COOK TIME: 15 mins TOTAL TIME: 35 mins



*  I used the Trader Joe’s Organic can, but you can try homemade as well


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

Keywords: gluten free, egg free, dairy free, holiday, fall, winter, pumpkin, scd, vegetarian, nut free, paleo