Butternut Squash Pudding (Vegan Pudding)
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Butternut squash pudding might sound slightly odd at first, but I really enjoy using “non traditional” ingredients in desserts like this one. This easy vegan butternut squash pudding recipe features almond milk alongside warm winter spices like ginger and cinnamon. Thickened with cornstarch (rather than eggs), it is both dairy-free and vegan. It’s also gluten free, making this pudding recipe a great option for Veganuary, too!
Key Ingredients
- Butternut Squash – Cooked and puréed butternut squash forms the base for the pudding. You can start with a whole butternut squash, but I usually opt for pre-peeled, pre-diced squash if I can find it. It’s a teeny bit more expensive, but far more convenient, and I usually have extra cubes to make my favorite butternut squash tart.
- Cornstarch – Many pudding recipes use eggs as a thickening agent. Because I’ve replaced the eggs with cornstarch (cornflour, in the UK), this pudding is safe for both vegans and those with egg allergies. You can experiment with the amount of cornstarch to achieve the viscosity you prefer—the more you add, the thicker your pudding will be; less cornstarch will yield a thinner, more custard-like consistency.
- Plant Milk – I tested this recipe with almond milk, but other plant milks (oat, soy) will work. You can even use dairy milk as a replacement if you’re not concerned with keeping the finished product vegan or lactose free. Opt for an unflavored, unsweetened plant milk, since you’ll be adding your own sweetener and flavorings.
- Sugar – Sugar acts as both a sweetener and a thickener in this recipe. I tested with granulated sugar, but other grain sugars will also work. If using caster or superfine sugar, I suggest measuring by weight rather than volume to prevent the pudding from becoming overly sweet.
- Garnishes – Garnish butternut squash pudding with coconut whipped cream (if vegan), or traditional dairy whipped cream; chopped pecans or maple cinnamon pecans; bits of chopped candied ginger or candied orange peel; or a dusting of ground cinnamon or homemade pumpkin pie spice.
Tips and Tricks
Start with a smooth purée. When preparing the butternut squash purée, make sure it is free from clumps, lumps, or chunks of squash. (You will need a food processor or high-speed blender for this recipe. If you don’t have either of these, you could try puréeing the squash with an immersion blender instead, although I cannot personally vouch for this method.) If necessary, you can use a fine mesh strainer to strain the puréed squash.
Serve in small dishes. After making the pudding, I suggest pouring it into your serving dishes (ramekins, or other small bowls work best) rather than chilling it in a large bowl. I tested both methods, and found that the big bowl took forever to chill, whereas the small ramekins set fully in about two hours. Also, the batch poured directly into the ramekins looked far prettier than when I scooped individual portions from a larger bowl. If you do decide to use one large bowl, take time to “knock back” the pudding with an immersion blender or a wire whisk (the same technique you’d use for pastry cream) before serving, making the finished product smooth and creamy rather than a solid, gelatinous mass.
Cover with clingfilm. Before chilling, don’t forget to cover the pudding with clingfilm/plastic wrap, then use your fingers to pat it down until it directly touches the pudding. This will prevent an unappealing “skin” from forming on top.
Butternut Squash Pudding
- Total Time3 hours
- Yield6 150-gram servings 1x
Butternut squash pudding made with almond milk and warm winter spices. Gluten free, dairy free, and vegan, too. Best served with a dollop of coconut whipped cream!
Ingredients
Butternut Squash Purée:
400 grams butternut squash (about 3 cups, diced)
1 whole cinnamon stick
Pudding:
200 grams granulated sugar (1 cup)
50 grams cornflour/cornstarch (1/3 cup)
1/4 teaspoon fine sea salt
420 milliliters unsweetened almond milk (1 3/4 cups)
300 grams butternut squash purée (1 1/3 cups)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
Instructions
Butternut Squash Purée:
Peel, de-seed, and dice the butternut squash into 1/2 – 1-inch cubes.
Place diced butternut squash in a saucepan. Fill with water, completely covering the squash.
Add the cinnamon stick.
Bring to a boil. Cook over medium heat until fork tender, about 15 minutes.
Pass through a fine mesh strainer to drain. Discard the cinnamon stick.
In a food processor or high-speed blender, purée squash until smooth.
Transfer purée to a cup or bowl. Refrigerate until ready to use.
Pudding:
In a medium saucepan, whisk sugar, cornflour/cornstarch, and salt.
Add the almond milk, whisking until sugar and cornstarch dissolve.
Whisk in the butternut squash purée.
Whisk in the spices.*
Cook over medium heat, whisking frequently, until it comes to a low boil.
Continue boiling, whisking continually, until thickened, about 3 minutes.
Remove from heat. Whisk in the vanilla extract.
Allow to cool for 5 minutes. Pour into small serving bowls or ramekins.
Cover each portion with clingfilm/plastic wrap, allowing it to touch the pudding to prevent a “skin” from forming.
Refrigerate at least 2 hours, or until set.
Garnish with coconut whipped cream, chopped nuts, ground cinnamon, pumpkin spice, or pieces of finely chopped candied ginger.
Store leftover pudding in the refrigerator for up to 3 days.
Notes
*Don’t worry if they float to the top. Everything will blend together as the pudding cooks.
- Prep Time: 1 hour
- Chilling Time: 2 hours
- Category: Custards and Puddings
- Method: Stovetop
Make-Ahead and Storage Suggestions
To make ahead: You can prepare the butternut squash purée up to 48 hours in advance, and refrigerate in an airtight container until ready to serve. Puréed squash can also be frozen up to 3 months in advance. Thaw in the refrigerator.
Other Vegan Recipes You Might Enjoy
Mixed Berry Crisp
Chocolate Almond Milk Pudding
Cranberry Compote
Almond Date Smoothie
Coconut Whipped Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
