Pumpkin Pie Pudding with Crunchy Granola Topping

Granola adds extra crunch to this pumpkin-pie pudding, with all of the lusciousness of the classic minus the hassle of a pie crust.

Serves 4

What You Need:
For the granola:
1/2 cup shelled hemp seeds
1-1/2 cups gluten-free oats
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon vanilla
1/4 cup maple syrup

For the pudding:
1/2 cup vanilla-flavored vegan coconut-milk creamer
2 tablespoons chia seeds
1 15-ounce can pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon allspice

What You Do:

1. For the granola, preheat oven to 350. Line a baking sheet with parchment paper or a silpat. In a large bowl, combine all ingredients.

2. Spread granola on baking sheet. Bake 15 to 20 minutes or until golden brown and let cool. Serve with pudding or store in an airtight container and enjoy within 1 week.

3. For the pudding, in a medium bowl, thoroughly combine all ingredients. Chill in refrigerator for at least 8 hours. To serve, scoop pudding into individual serving dishes and top with granola.

Photo: Kim Lutz

More Recipes

Vegan Paella

We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Easy Vegan Apple-Raisin Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Lemon Glaze

This delicious glaze makes a wonderful topping for gingerbread, and works great as a dipping sauce for fresh fruit.
Read More »

Vegan Blueberry-Orange Bundt Cake

Orange juice and blueberries are the perfect fruit pairing for this sweet cake.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »