Butterscotch Pudding

This creamy, naturally sweetened Butterscotch Pudding will transport you back to childhood snack packs but with a healthy, plant-based twist! Made with just four simple ingredients, it’s proof that wholesome can also be indulgent. A quick and easy dessert that’s perfect on its own or as a filling for pies like the Butterscotch Pie!

Why I Love This Recipe

Hey there, dessert lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! This Butterscotch Pudding holds a special place in my heart—it’s inspired by the snack pack puddings my mom used to pack in my school lunches. But unlike the sugar-loaded original, this version is made with roasted orange sweet potatoes and ripe bananas, creating a naturally sweet, luscious dessert. It’s simple, wholesome, and oh-so-creamy, and it’s a breeze to make.

Key Ingredients

• Orange Sweet Potatoes: Roasting brings out their natural caramelized sweetness, making them the perfect base for this pudding.
• Bananas: Very ripe bananas add extra creaminess and natural sweetness without any need for added sugar.
• Pumpkin Pie Spice: This warm blend of cinnamon, nutmeg, and cloves adds depth and a nostalgic flavor.
• Vanilla Bean Powder: For a touch of aromatic sweetness, vanilla bean powder elevates the pudding to perfection.

The Process

Roast the Sweet Potatoes: Preheat your oven to 400°F. Poke a few holes in the sweet potatoes and place them on a parchment-lined or silicone-lined baking tray. Roast for 60–90 minutes, depending on their size, until soft. Let cool and peel.

Blend the Ingredients: In a high-speed blender, combine the roasted sweet potatoes, bananas, pumpkin pie spice, and vanilla bean powder. Blend until smooth and creamy.

Chill and Serve: Pour the pudding into dessert glasses and chill for at least 30 minutes before serving.

How to Store

Store any leftover Butterscotch Pudding in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, transfer the pudding to freezer-safe containers or popsicle molds and freeze for up to 1 month. When ready to enjoy, let it thaw slightly in the fridge or enjoy it as a frozen treat!

Frequently Asked Questions

Serving Suggestion

Serve this pudding chilled in dessert glasses, topped with fresh fruit or a sprinkle of cinnamon. For extra decadence, drizzle with Raspberry Coulis or pair with your favorite cookies. For a show-stopping dessert, use this pudding as the filling for the Butterscotch Pie (check out the recipe!) and pair it with a fresh fruit topping. You can also freeze it in popsicle molds for a refreshing treat on warmer days!

Summary

Creamy and naturally sweet, this four-ingredient Butterscotch Pudding is a wholesome treat, perfect on its own or in a Butterscotch Pie!

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!

5 from 1 vote

Butterscotch Pudding

This creamy, four-ingredient Butterscotch Pudding is a nostalgic treat that’s naturally sweetened and packed with wholesome goodness. Made with roasted sweet potatoes and bananas, it’s a quick and easy dessert that’s perfect on its own or as a filling for pies like the Butterscotch Pie!

Servings: 4

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Equipment

• High-speed blender

Ingredients 

1x2x3x

• ▢ 2-3 medium orange sweet potatoes, about 1 pound or 3 cups roasted
• ▢ 2 large, very ripe bananas (about 1 cup)
• ▢ 1 Tablespoon pumpkin pie spice
• ▢ 1 teaspoon vanilla bean powder

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Instructions 

• Preheat oven to 400°F.
• Poke several holes in the sweet potatoes and roast them on a baking tray covered with parchment paper or with a nonstick silicone baking mat. Roast for 60-90 minutes, depending on their size, until soft. Let cool and peel.
• Place all ingredients in a high-speed blender and blend until smooth and creamy.
• Pour into dessert glasses and chill.

Notes

While I normally recommend using white sweet potatoes for dessert recipes, for this one, use the orange variety. Make sure you roast the sweet potatoes, rather than steam or microwave them. Slow roasting caramelizes them and brings out the natural sweetness. You can pour the finished pudding into popsicle molds and freeze for a delicious frozen treat. Batch cook sweet potatoes, peel, and freeze so you will always have them on hand to make this tasty treat.

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