Pumpkin Coconut Pudding

November 19, 2011
5 Ratings
  • Serves 4
Author Notes

Looking for an alternative to that heavy pumpkin pie? Pumpkin Coconut Pudding is just familiar enough to get past the traditionalists in the group, but different enough to cause a stir. Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family. —My Pantry Shelf

What You'll Need
  • the pudding
  • 1- 14 ounces can coconut milk (not light)
  • 1 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated fresh ginger
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • the topping
  • whipped cream, slightly sweetened
  • crystallized ginger, minced
  • gingersnap crumbs
  1. In a bowl or pint-sized mason jar with lid, add 1/2 cup of the coconut milk, cinnamon, nutmeg, ginger, vanilla, and cornstarch. Whisk thoroughly, or shake if using a jar, until the mixture is fully incorporated and smooth.
  2. Pour the remainder of the coconut milk into a small saucepan. Add the pumpkin puree, sugar, and salt to the saucepan and whisk to until smooth. Stir over medium heat, until mixture begins to bubble. Reduce heat to low. Add the coconut milk and spice mixture. Whisk constantly until the mixture thickens. Spoon into a serving bowl or individual dishes. Cover with plastic wrap and chill.
  3. Top pudding with whipped cream, crystallized ginger, and gingersnap crumbs. Serve.

See what other Food52ers are saying.

  • Natalie Hunter
    Natalie Hunter
  • janetm
  • Anonymouse
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.

3 Reviews

janetm October 25, 2021
I enjoyed this recipe and its versatility. I used the things I had on hand and substituted the ginger with ground ginger I also added monkfruit and honey to sweeten. Coconut flakes on top if you do not have whipped cream. I used the unsweetened whipped cream in a can that I always keep in my fridge. Next time I will decrease the corn starch in this recipe to two tablespoons.
Natalie H. November 28, 2019
Just made 2 versions of this (one pumpkin one sweet potato) and OMG delicious! A few substitutions: Arrowroot instead of Corn Starch and Cactus Honey instead of Sugar. Thanks for sharing this quick and easy recipe!!!
Anonymouse December 6, 2017
This is a great pudding, but the recipe did need some tweaking.
1) Vanilla is mentioned in the instructions, but not in the ingredients. I added 1 tsp.
2) There was not enough sugar for me. I added more to taste.
3) I like spicy things, so I used 1.5 the amounts of the cinnamon and fresh ginger. Your mileage may vary on this one.
4) The pudding will thicken more if you boil the pudding for one minute after adding the cornstarch-mixture to the rest of it. You'll definitely see the difference. You can do a search for directions on thickening with cornstarch for more info on this if you're curious!

This was a tasty pudding--and also great for serving to people with allergy issues! No wheat, soy, dairy, or egg. Thumbs up.