Easy Pumpkin Pudding
This pumpkin pudding is rich, creamy, and tastes just like pumpkin pie filling, but easier to make with just 7 ingredients and 5 minutes prep - A perfect fall treat!
Servings: 6 to 8
Calories: 135kcal
Ingredients
- 1 cup of plant-based milk
- 1 (12-ounce) block of silken tofu
- 1 (15-ounce) can of pumpkin puree
- ⅓ cup of brown sugar
- ½ teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of nutmeg (optional)
- 5 tablespoons of cornstarch
- Vegan whipped cream as garnish (optional)
Instructions
- To a cup of a blender, add the plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract. Blend for 10 to 15 seconds or until the tofu is completely creamed.
- Transfer the mixture to a medium saucepan over medium heat. Bring the mixture to a light boil, add the cinnamon and cornstarch. Mix well.
- Turn down the heat to a simmer and whisk well until it thickens.
- Transfer the mixture to individual bowls or a large air-tight container with a lid. Allow it to cool at room temperature. Once cooled, place the pudding in the refrigerator for at least 3 hours or overnight for a richer flavor.
- Serve cold and optionally garnish with vegan whipped cream.
Notes
- Adjust the sweetness: Increase/reduce the amount to preference.
- Use plain pumpkin puree: It’s important to make sure it’s 100% pure pumpkin puree rather than pumpkin pie filling, as the latter is pre-sweetened and spiced. This way, you can control those levels yourself.
- Make in advance when possible: This is because it requires a few hours of chilling in the refrigerator. I highly recommend chilling overnight to allow for the perfect texture AND the flavors to meld/ improve.
Nutrition
Calories: 135kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 267mg | Fiber: 2g | Sugar: 15g | Vitamin A: 11031IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg
