Pumpkin Pudding Tea Cups: An Elegant October Harvest Treat

There’s something magical about October — the gentle hush of falling leaves, the golden hue of the afternoon light, and the comforting aroma of pumpkin spice wafting through the kitchen. It’s the season of warm gatherings and cozy desserts, and this Pumpkin Pudding is one of my favorite ways to celebrate autumn’s bounty.

It tastes just like pumpkin pie filling — silky, spiced, and indulgently rich — yet it’s completely eggless and dairy-free, making it perfect for your vegan or plant-based guests. This elegant, effortless dessert comes together in minutes and feels wonderfully festive, especially when served in dainty tea cups with a generous swirl of coconut whip.

Since we’ve already celebrated Thanksgiving here in Canada, I wanted to share a little taste of gratitude with you — a dessert that embodies everything I love about fall: beauty, simplicity, and nourishment. For my dear American friends, looking ahead to your Thanksgiving table, this may just become your new elegant and effortless tradition.

🍁 Pumpkin Pudding (Pumpkin Pie Filling Cups)

Serves: 6–8 tea cups
Prep Time: 10 minutes
Chill Time: 2 hours

✧ Ingredients

• 1 cup raw cashews, soaked overnight

• 1 can (375 mL) full-fat coconut milk (organic)

• 1 can (375 mL) organic unsweetened pumpkin purée

• 8 large Medjool dates, pitted

• ⅓ cup monk fruit sweetener

• 2 tsp pure vanilla extract

• 1 tsp sea salt

• 1 tsp pumpkin spice

• 1 tsp cinnamon

• 1 tbsp grass-fed gelatin, bloomed in water

To Serve:

• Full-fat coconut whip cream

• Optional: A sprinkle of cinnamon, nutmeg, or edible dried petals 🌸

✧ Instructions

1. Soak the Cashews:
   Place raw cashews in a bowl and cover with water. Soak overnight or for at least 6 hours. Drain and rinse before using.

2. Bloom the Gelatin:
   In a small bowl, sprinkle gelatin over a few tablespoons of water. Let it sit for 5 minutes until softened.

3. Blend Until Silky:
   In a high-speed blender, combine soaked cashews, coconut milk, pumpkin purée, dates, monk fruit sweetener, vanilla, sea salt, pumpkin spice, and cinnamon. Blend until creamy and smooth.

4. Add the Gelatin:
   Add the bloomed gelatin and blend again briefly to incorporate.

5. Pour & Chill:
   Pour the pudding into delicate tea cups or ramekins. Refrigerate for at least 2 hours or until set.

6. Serve with Grace:
   Top with coconut whip cream and a dusting of cinnamon. Serve chilled, with tea and candlelight for the perfect cozy finish.

🫖 Serving Suggestion

Serve these elegant Pumpkin Pudding Cups alongside a steaming pot of Vanilla Chai or Maple Rooibos Tea.
The warmth of the spices complements the creamy pudding beautifully, creating a moment of calm and celebration.

💌 Closing Note

If this cozy autumn recipe fills your heart as much as your home, I’d love to invite you inside the Bakerlita Baking Academy — a beautiful online space filled with seasonal, grain-free recipes, tea pairings, and creative traditions that make each month feel special.

✨ Elegant. Effortless. Timeless. ✨
Bake, sip, and savor the beauty of October’s golden season.