gluten free vegan pumpkin pie pudding
RECIPE TYPE: desserts
  • 1/4 cup brown sugar or coconut sugar
  • 1/4 cup cane sugar
  • 3 tablespoons cornstarch or tapioca starch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1 1/2 cups So Delicious full-fat culinary coconut milk, stirred*
  • 1/2 cup So Delicious unsweetened coconut or almond milk
  • 3/4 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • gluten free vegan mini gingersnaps
  • 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream
  1. To make pumpkin pudding, whisk together brown sugar, sugar, cornstarch, cinnamon, ginger, nutmeg and salt in medium saucepan.
  2. Whisk in full-fat coconut milk, remaining 1/2 cup coconut milk and pumpkin puree. Place over medium heat.
  3. While stirring constantly, cook pudding until bubbly and thick (about 5 minutes).
  4. Remove from heat and stir in vanilla. Strain pudding through fine mesh sieve to remove any lumps.
  5. Pour pudding into bowl and cover with plastic wrap. Refrigerate until pudding is completely chilled, 2-3 hours.
  6. While pudding chills, bake mini gingersnap cookies according to recipe.
  7. Place 20-25 cooled gingersnaps in plastic ziploc bag. Seal bag and crush cookies, using sturdy glass or rolling pin.
  8. Fill bottom of 6 serving dishes or ramekins with about 2-3 tablespoons crushed cookies. Top with chilled pumpkin pudding and Cocowhip.
  9. Serve immediately or chill until ready to serve.
*If you are unable to find So Delicious culinary coconut milk, simple use your favorite full-fat canned coconut milk.
Recipe by Sarah Bakes Gluten Free at