Photo: Carob Pumpkin Crunch Pudding

Carob Pumpkin Crunch Pudding

A unique and delicious vegan pudding paired with carob-spiced nuts.

4-6 small servings

Recipe Categories:

Desserts Vegan

Updated: Thu, 04/05/2018 - 9:30pm


  • ¾ cup almond milk, divided
  • ¼ cup corn starch
  • ½ cup brewed Teeccino (herbal coffee) or regular coffee
  • ½ cup pumpkin puree
  • ¼ cup pure maple syrup
  • 2 teaspoons cinnamon
  • 2 cups chopped walnuts
  • ½ cup pumpkin seeds
  • 2 Tablespoons coconut oil
  • 2 Tablespoons carob powder
  • Pinch salt
  • ¼ cup brown sugar


  1. Stir ¼ cup almond milk with corn starch until smooth. Set aside.
  2. In a small bowl whisk together remaining almond milk, corn starch, Teeccino, pumpkin, maple syrup and cinnamon until well combined.
  3. Transfer pumpkin mixture to a saucepan. Heat over low heat until warm. Add corn starch mixture and stir constantly until pudding thickens, about 10 minutes of consistent stirring. It should coat the spoon/whisk.
  4. Pour into ramekins or a large bowl. Place in refrigerator to cool for a few hours.
  5. In a large skillet, dry toast the walnuts and seeds over medium heat until fragrant.
  6. Meanwhile, mix coconut oil, carob powder, salt and brown sugar in a small bowl.
  7. When nuts are finished toasting, add coconut oil mixture and toss to coat. Let cool before adding on top of pudding. Enjoy!