Creamy Vegan Butternut Squash Pudding Recipe

Creamy Vegan Butternut Squash Pudding

Skip pumpkin pie this Thanksgiving, and make butternut squash pudding instead! This yummy pudding is creamy and oh so pumpkin-like, but it’s made with fresh roasted squash. It’s super easy to make – just roast, blend, and chill.

Here’s how this one came about. A few weeks ago, I made these butternut sandwiches, and multiple tests of this butternut curry. By the end of that week, I had lots of squash parts leftover (particularly because those sandwiches required just the long plank pieces). My first thought, of course, was to make soup. My second thought was to ask Jack if he had any ideas. Very often, he likes to shy away from these type of (forced) brainstorming sessions, but he surprised me when he said Butternut Squash Pudding! And I think I surprised him with a “YES! I love that idea!”

Creamy Vegan Butternut Squash Pudding ingredients

This recipe requires just a few ingredients (see above), but it’s so flavorful because the butternut squash itself is naturally creamy and sweet to begin with.

Creamy Vegan Butternut Squash Pudding squash on a roasting pan

Look at all that squash! This is dessert, yet it’s almost as healthy as eating soup!

Creamy Vegan Butternut Squash Pudding

Creamy Vegan Butternut Squash Pudding

You could top these however you like, as they’re a bit of a blank canvas. At home, we eat it plain… for you, my guest, I topped them with coconut cream and chocolate shavings. I also think toasted pecans or granola would be a delicious touch.

Creamy Vegan Butternut Squash Pudding

Creamy Vegan Butternut Squash Pudding


  • 1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
  • Extra-virgin olive oil, for drizzling
  • ½ cup coconut cream* (see note)
  • ¼ cup maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon sea salt
  • 2 to 6 tablespoons almond milk, if necessary to blend
  • Optional toppings: coconut cream, chocolate shavings, toasted pecans
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).
  3. Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
  4. Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.

*I’ve had best results with Thai Kitchen Coconut Cream, which is soft and thick, not watery, but not too hard. I’ve also made this with Trader Joe’s coconut cream (which is thicker) and had to add additional almond milk to reach a blendable consistency.



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