Tag Archive for easy vegan desserts

Pumpkin Pudding {Vegan}

Pumpkin, pumpkin, pumpkin!

It’s hard to not be obsessed with it this time of the year.

Michael and I were in the States last weekend, and it was everywhere. Trader Joe’s had no less than 20 different types of pumpkin-flavored products, and Target had at least 4 different types of pumpkin-spiced cereal. It’s really a bit too much, actually.

Pumpkin Pudding Vegan

But I love cooking with pumpkin. It adds moisture to baking, and has a great texture that really helps to bind ingredients together (especially when you’re doing vegan baking, and not using eggs).

I was going for a walk the other morning, and started craving pumpkin pie. But I was too lazy to make the crust and all, so I simply made the filling and put them into little ramekins. You could easily use a little crumbled graham cracker as a garnish on this, to give it that more pie-like feeling. But even if you don’t, this should satisfy your pumpkin cravings.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

It’s worthwhile to note that a non-vegan version of this pudding would likely be thickened with egg yolks, but of course I’m not using those here, so cornstarch is playing that role.

vegan pumpkin pudding

Pumpkin Pudding {Vegan}


    • 1 can coconut milk
    • 1/2 cup pumpkin puree
    • 3 tbsp maple syrup
    • 2 tbsp bourbon (optional)
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1 tsp vanilla
    • 3 tbsp cornstarch
    • 1/4 cup aquafaba
    • 1/4 tsp cream of tartar


  1. Open the can of coconut milk and add most of it to a medium-sized saucepan over medium heat, reserving about 3 tablespoons. Add to the saucepan the pumpkin, spices, vanilla, maple syrup and bourbon (if using). Whisk well to combine and bring just up to the boil.
  2. Allow to simmer for about 5 minutes. In the mean time, mix the cornstarch with the remaining coconut milk, whisking well until no lumps remain.
  3. Slowly drizzly the cornstarch slurry into the pumpkin mixture, and continue to whisk until thickened. Remove from heat and allow to cool slightly while you whip the aquafaba.
  4. Place the aquafab and the cream of tartar (add a little sugar as well if you like) in the bowl of your stand mixer and beat until stiff peaks form (about 6-10 minutes). Reserve about a 1/2 cup of the whipped aquafaba for garnish, and then carefully fold the pumpkin mixture into the whipped aquafaba.
  5. Pour into individual ramekins (250 ml) and place in the fridge to set for at least an hour or two. Garnish with a dollop of whipped aquafaba, a sprinkle of cinnamon, and serve.





Vegan Eton Mess

Ya gotta love the British. Only from the country that gave us mushy peas could there come a dessert called Eton Mess.

The British love their layered desserts. Take, for example, the trifle: layers of cake interspersed with macerated fruit, whipped cream, and sometimes booze. There’s truly nothing not to like about that.

Vegan Eton Mess

Eton Mess is another example of a British dessert that sounds a bit… dodgy, but is actually quite delicious.

It’s thought to have originated at Eton College (hence the name), but it is also kind of a messy dessert. It looks messy. But, like a trifle, all the working parts come together to result in something really tasty.

Regular Eton Mess is made by throwing together a few simple ingredients: strawberries, usually, though really any kind of nice summer fruit can do, berries especially. Secondly, there is a creamy element. This can be just whipped cream, or a mixture of whipped cream and Greek yogurt. Finally, there’s the textural element–and that is meringues or pavlovas. In fact, this dessert is a great excuse to use up leftover pavlovas or ones that have broken by mistake.

Now, of course this recipe is vegan, so that means no whipped cream, no greek yogourt, and no meringues (which are made with egg whites). However, that doesn’t mean you can’t make a really great version using zero animal products. Because you can.

Aquafaba (duh) is the star of this dish. You use it both in the meringues and also as a whipped cream replacement, and it performs brilliantly in both roles.

And yes, while it looks like a mess, it actually is really tasty. The chunks of pavlova add a nice crunchy textural element to what would otherwise be a very smooth and creamy dessert. Give it a try!

Vegan Eton Mess

Vegan Eton Mess


  • 2⁄3 cup aquafaba
  • 1⁄4 cup plus 2 tbsp granulated sugar (divided)
  • 1⁄4 tsp cream of tartar
  • 1/4 tsp vanilla beans or 1 tsp vanilla extract
  • 1 pint fresh strawberries or raspberries
  • 1 tsp white balsamic vinegar
  • 1 single-sized portion vegan yogurt

And here’s how to make it:


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