Delicious Vegan Pumpkin Pudding Recipe for Fall Desserts

As the leaves begin to turn and the air gets crisper, my thoughts turn to all things pumpkin. There’s something about a pumpkin-infused treat that just screams “fall” and makes it feel like we’re truly in the heart of autumn.

That’s why I’m excited to introduce you to a recipe that’s not only delicious but also entirely plant-based: easy vegan pumpkin pudding or pie filling! Using silken tofu from Nasoya, this recipe captures the warmth and spice of pumpkin in a creamy and indulgent dessert.

Whether you’re vegan or simply looking to cut down on dairy and eggs in your diet, this recipe is perfect for you. And even if you’re a die-hard pumpkin pie fan, give this pudding variation a try- it might just become your new favorite fall dessert! So grab a can of pumpkin puree, Nasoya silken tofu, and some essential spices, and let’s get started on creating your own slice of vegan paradise.

Why You’ll Love This Recipe

Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!
Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

Listen up, pumpkin lovers! Have you been looking for an easy and delicious vegan pumpkin pudding or pie filling recipe that satisfies all your cravings? Look no further than this recipe!

One of the biggest reasons why you’ll love this recipe is that it uses Nasoya silken tofu, making it the perfect dairy-free and plant-based treat. And let me tell you, Nasoya knows their tofu – their organic options are top-notch and unbeatable in both taste and texture.

But what really sets this recipe apart is how easy it is to make. With just a few simple steps and ingredients – including pumpkin puree, ground cloves, cinnamon, allspice, ground ginger, lemon juice, vanilla extract, brown sugar – you’ll have a deliciously smooth and creamy pumpkin pudding or pie filling that’s perfect for any occasion. And if you’re feeling fancy, you can even whip up some vegan whipped cream to top it off.

Not only is this recipe incredibly easy to make, but it’s also versatile. You can use it as a tasty pudding on its own or as a creamy pie filling for your next holiday gathering or fall feast. And if you’re feeling extra creative, there are plenty of ways to switch up the flavor – try adding cocoa powder for a chocolatey twist or experimenting with different spices to give the pudding a kick.

So what are you waiting for? Make your way to vegan paradise with this epic pumpkin pie fall recipe that’s sure to impress all your friends and family. Trust me, even those who aren’t usually into vegan food will be begging for seconds.

Ingredient List

 Creamy and velvety vegan pumpkin pudding in a flash!
Creamy and velvety vegan pumpkin pudding in a flash!

To make this Easy Vegan Pumpkin Pudding or Pie Filling, you’ll need the following ingredients:

Main Ingredients:

  • 1 lb Nasoya Silken Tofu
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar

Spices and Flavorings:

  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • A pinch of ground cloves
  • 1 tsp vanilla extract
  • Juice of half a lemon

Make sure to have all the ingredients available before starting to make this recipe. You can easily find them in your local grocery store or even order them online. The Nasoya Silken Tofu can be found on their website, which has a wide collection of plant-based tofu products and recipes at visit Let’s get started with the recipe!

The Recipe How-To

 The perfect pumpkin dessert for any occasion.
The perfect pumpkin dessert for any occasion.

Let’s dive right into how to make this Easy Vegan Pumpkin Pudding or Pie Filling using Nasoya tofu! This recipe is incredibly simple and only requires a few steps. Get ready to embrace your inner baker and enjoy the delicious taste of fall with every bite.

– 1 can (15 oz) pumpkin puree
– 1 package (16 oz) Nasoya silken tofu
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp allspice
– 1 tsp lemon juice
– 1 tsp vanilla extract


  1. In a food processor, combine all the ingredients and blend for several minutes until smooth and creamy.
  2. Taste the mixture and adjust the spices and sweetness as desired.
  3. Scoop the mixture into a container and refrigerate for at least an hour before serving as pudding or pie filling.
  4. If using as pie filling, pour the mixture into a pre-baked crust and bake at 350°F for about 45 minutes, or until set.
  5. Serve chilled with whipped cream or topping of your choice.

That’s it! This pumpkin pudding recipe is incredibly easy to make and deliciously flavor-packed. Not to mention, it is completely plant-based and vegan-friendly. You can also experiment by adding a layer of pumpkin cheesecake or mixing it with vegan chocolate pudding to create a layered treat.

Looking for more recipes that use Nasoya tofu? Visit for some tasty tofu recipes like Tofu Tiramisu, Vegan Peanut Butter Cream Pie, Pumpkin Ricotta Tortelloni, and more!

Substitutions and Variations

 Fill your kitchen with warm aromas of cinnamon and nutmeg.
Fill your kitchen with warm aromas of cinnamon and nutmeg.

Alright, here’s where things get exciting! If you’re feeling creative and experimental, then this section is for you. Though this recipe is already vegan, there are plenty of ways to make it even more personalized to your tastes. Let’s dive in.

First things first, if you don’t have access to ground cloves, cinnamon, allspice, or ground ginger, don’t panic! There are plenty of other spices you can use as substitutes. Nutmeg, cardamom, or even pumpkin pie spice mix can be excellent alternatives to the standard blend.

For a tangy twist, add a teaspoon of lemon juice to the pudding mixture. It will give the dessert an extra dimension of flavor that pairs perfectly with the pumpkin.

If you’re feeling adventurous and want something even creamier than silken tofu, try using pumpkin puree as a base instead. This substitution will give it a thicker consistency that’s perfect for layering in a pumpkin cheesecake or mixing into a chocolate pudding for an indulgent dessert.

If you don’t have any pumpkin on hand but still want to make an autumn-themed dessert – no worries! Try substituting sweet potato puree for the pumpkin puree. The flavor is quite similar and still complements the spices well.

For those with nut allergies or sensitivities, try swapping out the brown sugar with maple syrup or agave nectar for a delicious twist on traditional flavors.

Finally, consider topping off your dish with some vegan whipped cream and crispy ginger snap cookies for an extra layer of texture and taste.

Remember: these are just suggestions – feel free to experiment and create something uniquely yours! Happy Baking!

Serving and Pairing

 You won't believe this pumpkin pudding is vegan!
You won’t believe this pumpkin pudding is vegan!

Once you’ve made this delicious vegan pumpkin pudding pie filling using Nasoya tofu, it’s time to show off your culinary skills and impress your guests with a stunning presentation.

Firstly, you can serve it in a variety of ways – as a traditional pudding on its own, or as a filling for pumpkin pie. Once baked into a pie crust and sliced into wedges, the creamy texture of the pudding pairs perfectly with the buttery and flaky crust. Drizzle some caramel sauce or sprinkle chopped nuts on top for added flavor and texture.

Another recommendation is to use the pudding as a layer in a pumpkin cheesecake. The combination of the light and fluffy tofu-based pudding with the creamy cheesecake will create an irresistible dessert that’s guaranteed to become a favorite at any dinner party or gathering.

To make it even more special, consider pairing this dish with some warm apple cider or cinnamon-spiced hot chocolate to complement the autumnal flavors of cinnamon, ginger, allspice, and cloves in the recipe.

Lastly, if you’re looking for something less traditional yet equally delightful, try adding a dollop of vegan whipped cream or scoops of vegan vanilla ice cream on top. This will enhance the sweetness and richness of the pudding, making it an all-time beloved plant-based dessert.

With so many serving options and pairings, this easy vegan pumpkin pudding pie filling is a versatile and crowd-pleasing choice that will undoubtedly transport your taste buds to foodie heaven!

Make-Ahead, Storing and Reheating

 Dreaming of a sweet and spiced treat? This pudding is the answer.
Dreaming of a sweet and spiced treat? This pudding is the answer.

I know that meal prepping and making things ahead of time is a great way to save time and stress, especially around the holidays. So, I’m happy to tell you that this vegan pumpkin pudding/pie filling is an excellent make-ahead recipe!

Once you’ve prepared the pumpkin pudding or pie filling, let it cool for about 10 minutes before storing it in a tightly sealed container. You can keep it in the refrigerator for up to 5 days. It will thicken even further as it cools, so before reheating, consider adding a splash of plant-based milk or water for a silky texture.

When you’re ready to serve it up, take it out of the refrigerator and give it a quick stir or whisking. As the ingredients settle over time, you may notice some separation between the pumpkin and tofu layers. Not to worry! Use a fork to mix these together again before heating.

To reheat, microwave on high for 30 seconds intervals until heated through (just be mindful not to overdo it). Or heat it over low heat using a saucepan until warm. You can also enjoy this creamy goodness chilled – it’s yummy either way!

One thing to keep in mind: while this recipe is perfect for making ahead of time and storing, it’s best enjoyed within five days to ensure top-notch flavor and freshness. If you plan on freezing the mixture too, make sure to divide into portions that are just enough for one use; repeated heating increases the possibility of loss of texture quality. But trust me – this vegan pumpkin pudding/pie filling won’t stick around long enough for you to be thinking about freezing anything!

Tips for Perfect Results

 Nothing screams fall vibes like a spoonful of this pumpkin goodness!
Nothing screams fall vibes like a spoonful of this pumpkin goodness!

You want your vegan pumpkin pudding or pie filling to turn out perfectly, don’t you? Of course, you do! That’s why I’m here to share with you some of my top tips for achieving fantastic results every time.

Firstly, when using spices for this recipe (like ground cloves, cinnamon, allspice, and ginger) remember that a little goes a long way. Start with small amounts and adjust gradually until you achieve your desired level of flavor.

Another important tip is to coat your measuring cups with oil or cooking spray before measuring sticky ingredients like brown sugar or molasses. Doing this will make it easier to release these ingredients from the cups and ensure you have accurate measurements.

When blending the pumpkin puree and silken tofu in the food processor, be sure not to over process the mixture. It should be smooth yet still slightly gritty. Overprocessing can give the filling a gummy texture which nobody wants.

Next, when making pumpkin pudding or pie filling, make sure the ingredients are at room temperature before mixing them together. This will help you get a smooth consistency without any lumps.

If you’re making pumpkin pie, bake it on the center rack of your oven for even heat distribution. And while baking, keep an eye on the crust to avoid burning it.

Finally, allow your pumpkin pudding or pie filling to cool completely before serving or adding a topping. This will allow it to set and firm up, which makes it less likely to collapse when slicing into it.

By following these simple tips, you’ll be on your way to creating delicious vegan pumpkin treats that everyone will love!


As you prepare to make this delicious and easy vegan pumpkin pudding or pie filling, you might have a few questions in mind. Don’t worry; we’ve got you covered. Here are some frequently asked questions and their answers to help guide you through the different stages of the recipe. It’s always good to get more information and clarify any doubts that you may have. Let’s dive a bit deeper and find out more about the recipe in this FAQ section.

How to use Nasoya Baked tofu?

There are numerous ways to utilize tofu in your cooking! You can crumble it up and add it to tofu “egg” scramble, “egg” salad, or Italian-herb-seasoned “ricotta.” Another option is to cube it and add it to veggie stir-fries, fried rice, or noodle dishes. For a tasty sandwich, slice it up and pair it with sautéed vegetables and mayo. You can also slice it and use it to make a banh mi or baked BBQ tofu. If you’re in the mood for a tasty salad, try air-frying the tofu to make some crunchy croutons!

What desserts can be made from tofu?

As a baker’s articulate assistant, I am presenting to you some delectable dessert recipes that feature the versatile ingredient, tofu. These recipes include Easy Tofu Chocolate Mousse, Chocolate Tofu Pie, Easy Eggless Silken Tofu Tiramisu, Lemon Tofu Cheesecake, Taho (Filipino Sweet Tofu), Vegan Tofu Tiramisu (8 ingredients), Tofu Pudding Dessert, and Vietnamese Silken Tofu in Ginger Syrup Dessert. Each of these desserts is a wonderful alternative to traditional desserts and showcases the versatility of tofu in creating delicious and healthy treats.

How do you make tofu less boring?

Are you wondering how to add some flavor to your bland tofu? Here’s a helpful tip: try soaking the extra-firm tofu in salted water. This will not only soften it but also infuse it with some seasoning. Next, to remove any excess moisture, place the tofu between two flat surfaces and weigh it down with heavy objects like a pan. This step is crucial to achieving a crispy exterior when stir-frying. Finally, marinate the tofu in oil, salt, and pepper and then stir-fry it until golden brown. You will surely notice a world of difference in the taste and texture of your tofu after following these simple steps.

What can I use instead of tofu?

When it comes to ingredient choices for a recipe, there are various options to consider. One could opt for tempeh, which is a fermented soy product that’s beloved for its nutty flavor and high protein content. If soy isn’t your thing, seitan is another plant-based protein source that can be used. Nuts, cashews in particular, offer a delicious and creamy texture to dishes. Similarly, beans are a versatile ingredient that adds both bulk and protein to meals. Texturized vegetable protein is another option for those seeking a meat-like texture in their dishes. Cheese, whether it’s vegan or non-vegan, can also be incorporated into recipes for added richness. For a non-vegetarian option, there’s always meat. Finally, mushrooms are a delicious and meaty substitute for those looking for something plant-based.

Bottom Line

With this easy vegan pumpkin pudding or pie filling recipe, you won’t miss traditional pumpkin desserts made with eggs and dairy. The creamy texture of silken tofu combined with the spicy flavors of cinnamon, allspice, ginger, and cloves create a heavenly taste that is perfect for fall!

I encourage you to visit recipe section to find more Silken Tofu recipes that will open up a world of possibilities for plant-based cooking. From Vegan Tofu Tiramisu to Pumpkin Ricotta Tortellini, Nasoya Organic Silken Tofu is an essential ingredient in creating delicious vegan dishes.

Trust me; it’s worth giving it a try! Your vegan paradise pumpkin pie could be just one recipe away!

Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu! Recipe

I had these coupons for Nasoya Creations to get them for almost nothing, so I wanted to buy a few and experiment...and this one came out awesome. Note that tofu-based desserts are really an acquired taste! Thus I know all you vegans will like it but my more...carnivorous and/or dairy-loving readers may want to pass. Vegans don't have to miss out on the pumpkin pie. 🙂 Better yet, it's up to you if you want to mix by hand or blender/food processor depending on what you have available to you.
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Course: Dessert
Cuisine: Vegan
Keyword: < 15 Mins, Dessert, Inexpensive, Sweet, Vegan, Weeknight
Prep Time: 5 minutes
Servings: 6 cups
Calories: 24.3kcal


  • 1 (17 ounce) package , nasoya silken creations vanilla flavor soy dessert starter
  • 1 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 dash ground cloves


  • Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
  • Add the brown sugar, pulse again.
  • Add the vanilla and lemon juice, pulse again.
  • Add the dry spices and blend well.
  • Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!

Your Own Notes


Serving: 25g | Calories: 24.3kcal | Carbohydrates: 6g | Protein: 0.2g | Sodium: 2.2mg | Fiber: 0.2g | Sugar: 4.8g

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