When craving pumpkin pie flavors, sometimes we do not have time to pop a pie in the oven for an hour. Well this pudding in the answer! I have always loved making pumpkin pudding this time of year using silken tofu. But this time I nixed the tofu and used walnuts. The texture and flavor of this pudding is off the charts amazing. By blending everything at a high speed in my narrow Vitamix container, the pudding gets super fluffy and warm. I serve it right away with crumbled nuts over top. Coconut whip would be a perfect addition.

Get my recipe + video for vegan 2-Minute Pumpkin Pie Pudding, plus a bonus peanut pudding recipe!.

Walnuts are an amazing source of healthy fats. Walnuts contain vitamin E, folate, omega-3 fatty acids and antioxidants which may protect the brain. Walnuts are a superfood worth adding to your daily menu, and what better way to get your walnut fix than with pie pudding!

Watch me make it then get the recipe below..

Bonus recipe: Peanut Pudding! Same method, but your do a 1:1 ratio of whole peanuts to soy milk. For example: ½ cup whole peanuts (unsalted + roasted), ½ cup soy milk, sweeten, spice and salt to taste. Serve warm and fluffy or chilled from the fridge.

Tip! If you want your pudding even firmer, add in 1-3 tablespoon melted coconut oil to the blend, then chill to serve. This will firm up your pudding into a mousse-like texture and make it more indulgent.

How many creative spins on this pumpkin pie pudding recipe can you think of? Here are a few!

* Add orange zest and a spoonful of citrus juice
* Add coconut oil
* Add a crumble crust made from ground white mulberries and walnuts
* Add crushed cookies over top
* Add sliced bananas over top
* Add soaked cashews in place of walnuts.
* Blend the pudding with frozen bananas for pumpkin pie pudding ice cream!
…so many ideas…

Or coconut whip on top. swoon.

*disclosure: This post contains a Vitamix affiliate link. Ready to buy the best blender ever? Get free shipping by using my link!