Why bake a pumpkin pie when you can enjoy the same rich, spiced flavors in minutes—without even turning on your oven? This creamy, delicious pudding gives you all the cozy vibes of pumpkin pie, with none of the wait.

Why I Love This Recipe

Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here with a delightful treat that’s going to blow your pumpkin-loving mind—Almost Instant Pumpkin Pie Pudding! This recipe is from my newest cookbook, Sweet Indulgence, and is a game-changer when you’re craving the warm, spiced flavors of pumpkin pie but don’t have time to bake one. With the rich creaminess of bananas and the comforting taste of pumpkin pie spice, you’ll have all the fall flavors in just minutes.

This pudding is naturally sweetened with dates and bananas, making it a healthy dessert you can feel great about. It’s perfect for a quick snack or a dessert, and best of all—it’s low-fat, gluten-free, and no oven required! I love stocking up on canned pumpkin so I can enjoy this year-round.

Key Ingredients

• Gluten-Free Rolled Oats: These add texture and thickness to the pudding, while keeping it gluten-free.
• White Chia Seeds: Chia seeds help thicken the pudding and provide a boost of fiber and omega-3 fatty acids.
• Bananas: Bananas give this pudding its natural sweetness and smooth, creamy texture.
• Pumpkin Purée: Packed with flavor and nutrition, pumpkin purée gives the pudding its signature taste and velvety consistency. Be sure to use pure pumpkin purée, not the pre-sweetened pie filling.
• Date Paste: Adds rich sweetness without any refined sugar. Dates are full of fiber, making this a truly healthy dessert.
• Pumpkin Pie Spice: The star of the show, this blend of cinnamon, nutmeg, and cloves brings the classic taste of pumpkin pie to life.
• Vanilla Bean Powder: Adds a depth of flavor and enhances the natural sweetness of the pudding.

The Process

To make this Almost Instant Pumpkin Pie Pudding, start by grinding the gluten-free rolled oats and white chia seeds into a fine powder using a high-speed blender.

Next, add the ripe bananas and blend until they’re completely liquified. Finally, add the pumpkin purée, date paste, pumpkin pie spice, and vanilla bean powder to the blender and mix until the pudding is smooth and creamy. If the mixture is too thick, add a little plant milk to help it blend more easily.

Chill the pudding in the refrigerator for a few hours before serving.

How to Store Almost Instant Pumpkin Pie Pudding

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day as the flavors have more time to meld together!

Frequently Asked Questions

Serving Suggestion

Enjoy this Almost Instant Pumpkin Pie Pudding as is, or top it with a sprinkle of cinnamon, chopped nuts, or a dollop of coconut whipped cream for an extra treat. It’s also fantastic served over a bowl of nice cream or with your morning oatmeal!

Summary

This Almost Instant Pumpkin Pie Pudding is a creamy, flavorful, and healthy dessert that comes together in just minutes. With all the flavors of a classic pumpkin pie, this pudding is perfect for a quick snack, a satisfying dessert, or even a fall-themed breakfast treat. Plus, it’s naturally sweetened and low-fat!

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!