Vegan Pumpkin Pudding
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 4.5kg pumpkin fleshcubed
  • 1/2cup water
  • 4tbls sugar
  • 1/2tbls lemon juice
  • 1tbls grated lemon zest
  • 1/4tbls ground cinnamon
  • 400g can full fat coconut milk or coconut cream
  1. Put pumpkin cubes, water and sugar into a pot and bring to a boil
  2. Let it boil for 10 – 15 minutes, until the pumpkin is soft.
  3. Drain any excess water. Add lemon juice, lemon zest and cinnamon
  4. Blend everything, until you have a smooth pumpkin purée.
  5. Let it cool down completely.
  6. Now take the coconut milk can out of the fridge and flip it upside down.
  7. Open it and pour away the liquid.
  8. Scoop out the coconut cream from the bottom of the can.
  9. Add the cream to the pumpkin purée and mix it with a hand mixer until fluffy.
  10. .Divide the pudding into serving bowls.
  11. You can serve them right away, but they are the best when left in the fridge for a couple of hours or over night
  12. Serve with more whipped cream, if you want and some grated lemon zest. Enjoy!