• 1 package vegan vanilla pudding made according to package directions
  • 1 cup pureed canned pumpkin
  • 1 tsp pumpkin pie spice
  • 3-4 drops french vanilla stevia (see amazon pg) or use maple syrup to sweeten
  • Canned Almond milk whipped cream 
  • 2 cups rolled oats
  • 2-3 tbsp maple syrup
  • ½ tsp cinnamon


Prepare pudding according to package directions and place it in the refrigerator to set up.

Preheat the oven to 400.  In a bowl mix the rolled oats, cinnamon, and maple syrup.  Spread oat mixture out on a parchment lined baking sheet, and bake in the oven for 10-15 minutes, watch carefully so they don’t burn. Once done remove from the oven and allow to cool.

Once pudding is set, about 20-30 minutes, mix in the pumpkin puree, pumpkin pie spice, and stevia or maple syrup to taste to sweeten it. Then spoon into cups and top with a layer of the crispy oat mixture and then top with whipped cream.


Makes 4-6 servings depending on the size of the cups used.

For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book

Check out this recipe on my Youtube Channel: Easy Thanksgiving Desserts

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