We’re going commando at our house this Thanksgiving. Yup, nothing on the bottom. No crust on our pumpkin pie. Most ready-made pie crusts available at grocery stores contain lard, the rendered fat of a pig. I’m doubtful of my ability to perfect a homemade vegan pie crust between now and Thanksgiving, and truth be told, it’s the inside of the pie that I like anyway. Who needs the crust? This pudding turned out light and delicious and, I have to say, the whole experience has been very freeing.

This easy recipe is from The Joy of Vegan Baking cookbook. It makes four servings, so if you’re hosting a crowd, you’ll have to double or triple it.  You’ll need one 6-oz ramekin or custard cup per person. I found these white hobnail vintage-looking 8-oz ramekins at Target for $1.99 each. Perfect for the holidays!

Pumpkin Pie Pudding

  • 1 15-oz can pumpkin puree
  • ¾ cup nondairy milk
  • ¾ cup firmly packed brown sugar
  • 1 Tbsp cornstarch (I used potato starch)
  • ¼ tsp salt
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp vanilla extract

  1. Preheat the oven to 350 degrees. Lightly oil four 6-oz ramekins.
  2. In a medium bowl, by hand or using an electric mixer, combine the pumpkin, milk, brown sugar, cornstarch, salt, ginger, cinnamon and vanilla, mixing until smooth. Spoon the pudding into the four cups.
  3. Set the cups in a deep baking dish (I used a 13×9 lasagna pan). Pour water around the cups until it reaches halfway up the sides of the ramekins.
  4. Bake for 30-35 minutes until the top begins to turn golden brown. Remove from oven. Allow to cool uncovered and serve warm or chilled.