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Almost Instant Pumpkin Pie Pudding

A simple way to enjoy the flavors of a favorite seasonal dessert in less time and with a lower energy density.

  • Author: Chef AJ
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


  • 2 cups pumpkin puree
  • 1 cup Homemade Nut Milk or store-bought plant-based milk
  • 2/3 cup Medjool dates, pitted
  • 1/2 cup banana, ripe, mashed
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla powder (optional)
  • 6 tablespoons chia seeds


  1. Add all ingredients except chia seeds to blender and blend until smooth.
  2. Add chia seeds and blend again, adding more nut milk if necessary.
  3. Pour into four bowls. Cover and refrigerate until chilled, several hours or overnight.
  4. Dust with cinnamon before serving. Can be topped with Pear Whipped Cream or Basic Thick Cashew Cream.

Notes: Make sure to use plain pumpkin puree, not pumpkin pie filling.

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Chef AJ

Chef AJ

Chef AJ has followed a plant-based diet for over 36 years. She is a chef, culinary instructor, professional speaker, and author. She is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. The book is half confessional memoir, half delectable recipes. It chronicles her journey from junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that heal the body. Many of her recipes can be seen on her YouTube cooking show The Chef and the Dietitian.