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Vegan Pumpkin Three Milks

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A cozy and indulgent vegan dessert that combines pumpkin and three plant-based milks for a rich and creamy treat, perfect for fall.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Total Time: 255 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Scale
  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup almond milk (or any plant-based milk of your choice)
  • 1 cup coconut milk (for creaminess; can use canned)
  • ½ cup cashew cream (soaked cashews blended until smooth)
  • 1 cup all-purpose flour (for the cake base)
  • ½ cup sugar (brown sugar adds a rich flavor)
  • 2 teaspoons baking powder (for that perfect rise)
  • 1 teaspoon cinnamon (or more, to taste)
  • ½ teaspoon nutmeg (adds warmth)
  • 1 teaspoon vanilla extract (for extra flavor)
  • Pinch of salt (to balance the sweetness)

Instructions

  1. In a large mixing bowl, combine the pumpkin puree, almond milk, coconut milk, and cashew cream. Mix until well blended.
  2. In another bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until combined.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing.
  4. Pour the batter into the greased slow cooker insert (you can use a parchment paper liner for easier cleanup).
  5. Cover with the lid and cook on low for about 240 minutes or until a toothpick inserted comes out clean.
  6. Once done, allow it to cool slightly before pouring additional coconut milk mixture on top.
  7. Serve warm or chilled, topped with whipped coconut cream or your choice of toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or oven. This dish freezes well.

Nutrition

Find it online: https://daytasty.com/vegan-pumpkin-three-milks/