This butternut squash pudding is a creamy, dairy-free, eggless dessert made by blending baked squash with coconut cream, coconut oil, sugar, cinnamon, and cardamom, then chilling it until thick and scoopable. It takes just 6 ingredients and makes 2 servings. Enjoy it as a midday snack, a brunch item, or an after-dinner dessert.

I love this squash pudding because it is incredibly easy to make and versatile. It can pass off as a brunch item; it can masquerade as a mid-morning or mid-afternoon pick-me-up; and it can be a dessert after a satisfying meal.

Today, my daughter kicked off our Christmas dessert menu by making an egg-free, Kahlua-spiked tiramisu. On our Christmas dessert menu, there are also almond cookies, mincemeat pies, custard pies, chocolate cake, and peanut butter balls.

As I am a huge fan of balance, I figured I would also throw some of this wholesome butternut pudding (like what you see here today) onto that dessert menu.

This dairy-free squash pudding can be added to your list of healthy treats in the New Year, just as well as it can be added to your Christmas or holiday dessert or brunch menu.

What makes this Butternut Squash Pudding different?

Squash pudding means different things in different kitchens. Southern-style squash pudding is usually a baked casserole made with yellow squash, eggs, and evaporated milk. Other butternut squash puddings are baked custards.

This version is different. It’s a no-bake, eggless pudding made by blending baked squash with coconut cream and coconut oil. As it chills, the coconut oil firms up and gives it a thick, scoopable texture, with no eggs or cornstarch needed.

What Are the Ingredients for Squash Pudding?

You need just 6 ingredients:

1. Squash. I recently came across some honeynut squash and used it in this pudding. Honeynut is a type of butternut squash. It’s about half the size, has a more orange interior, and is slightly sweeter. If you can’t find it, use butternut squash. You can buy a whole one (which is significantly cheaper), cut it, de-seed it, bake it, and scoop out the flesh. Or grab a package of pre-cut butternut cubes from the produce section, spray them with cooking spray, and bake them.
2. Coconut cream. It makes this pudding lusciously creamy and thick. I try my best not to shake the can, and I usually only use the solid coconut cream that sits at the top. If you can’t find coconut cream, use full-fat coconut milk: chill the can and use the solid part. If you’re not a coconut fan, there really isn’t much coconut taste to this pudding.
3. Coconut oil. It’s melted into the pudding, and when the pudding chills, it firms up, so the pudding is thick and scoopable instead of runny.
4. Sweetener. I used plain granulated sugar, but maple syrup or a zero-calorie sweetener works too. Keep in mind that maple syrup makes the pudding thinner and runnier.
5. Cardamom. Powdered cardamom adds aroma and warmth.
6. Cinnamon. Cinnamon and cardamom are a perfect pairing with squash.

How to Make Squash Pudding

1. Bake the squash. Preheat the oven to 375°F. Cut the squash in half and remove the seeds. Rub the cut sides with olive oil or coconut oil, then place the halves cut side down on a baking tray. Bake for about 35 minutes, until the flesh is tender.
2. Scoop. Let the squash cool a bit, then scoop out the flesh. You need 1 cup for 2 servings.
3. Blend. Add the squash to a blender. Melt the coconut oil in a microwave-safe bowl for 20–30 seconds and add it to the blender.
4. Add the cream. Open the can of coconut cream, scoop out as much of the solid part as you can, and add it to the blender.
5. Season. Add the sweetener, cinnamon, and cardamom, and blend until smooth and well combined.
6. Chill. Spoon the pudding into individual jars and chill for about an hour, or until firm.
7. Serve with whipped coconut cream and pomegranate arils.

(The full printable recipe card is below.)

Variations and Substitutions

• Squash: Honeynut or butternut. Pre-cut butternut cubes sprayed with cooking spray and baked until tender save time. Already have cooked squash? Use 1 cup of it and skip the baking.
• Coconut cream: Chilled full-fat coconut milk (solid part only) is a good substitute.
• Sweetener: Granulated sugar, maple syrup (a thinner pudding), or a zero-calorie sweetener.

How to Serve Squash Pudding

Spoon the dairy-free squash pudding into small glass jars for individual servings. Top with whipped coconut cream and pomegranate arils for a festive look. It works as a holiday dessert, a snack, or a light brunch dish.

Can You Make Squash Pudding Ahead of Time?

Yes. This squash pudding can be made up to 4 days ahead, as long as it’s stored in an airtight container in the refrigerator.

Is Squash Pudding Healthy?

It’s healthy-ish. Squash is the base, and it’s a good source of vitamin A. The pudding also has no dairy and no eggs. It’s rich, though, because coconut cream and coconut oil are high in fat. Think of it as a wholesome-leaning treat, not a low-calorie food. Check the recipe card for the nutrition information.

Frequently Asked Questions

More Recipes to Try

• Easy Pumpkin Spice Chia Pudding
• Easy Custard Pies
• Easy No-Bake Peanut Butter Balls
• Keto Almond Cookies

If you make this squash pudding, please leave a star rating and comment below, or tag @SavorySpin.

Butternut Squash Pudding (Easy, Dairy-Free, 6 Ingredients)

4.89 from 17 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 2

Author: Shashi

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This easy butternut squash pudding is a creamy, dairy-free, eggless dessert made by blending baked squash with coconut cream, coconut oil, sugar, cinnamon, and cardamom, then chilling it until thick and scoopable. It takes just 6 ingredients and makes 2 servings.

Ingredients

• 1 cup baked Honeynut squash (a type of butternut squash) or butternut squash
• 3/4 cup coconut cream
• 1 Tbs coconut oil
• 2 Tbsp granulated sugar or sweetener of your choice adjust according to your preference
• 1/4 tsp cardamom
• 1/2 tsp cinnamon

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Instructions

• First off, cut your honeynut squash or butternut squash in half. Remove the seeds. Rub the interior of each half with some olive oil or coconut oil. Place halves, cut side down, on a baking tray, and bake in a preheated oven set to 375 degrees F for 35 minutes or until squash flesh is tender. Remove squash from the oven. Let cool a bit and then scoop out the squash flesh. You will be using 1 cup of it for 2 servings of this squash pudding.
• Add the baked squash into a blender.
• Then, melt the coconut oil by placing it in a microwave-safe bowl and microwaving it for 20-30 seconds. Then add melted coconut oil into the blender with the squash.
• Open the can of coconut cream and scoop out as much of the solid parts of the coconut cream as you can and add that to the blender as well.
• Then add in the sweetener, cinnamon, and cardamom, and blend until all ingredients are well incorporated and the mixture is smooth.
• Spoon into individual servings jars and chill for about an hour or so.
• Serve with whipped coconut cream and pomegranate arils.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 25g | Protein: 2g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 376mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7442IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg

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