Description
This Easy Pumpkin Pudding is a creamy, dairy-free dessert made with silken tofu, pumpkin puree, and warm spices. Perfect for fall, it’s lightly sweetened and simmered to thicken on the stovetop, then chilled for a luscious, velvety texture. A versatile vegan treat that can be garnished with whipped cream for added indulgence.
Ingredients
Scale
Main Ingredients
- 1 cup plant-based milk
- 1 (12-ounce) block silken tofu
- 1 (15-ounce) can pumpkin puree (100% plain pumpkin puree)
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- 5 tablespoons cornstarch
Optional Garnish
- Vegan whipped cream
Instructions
- Blend Ingredients: In a blender cup, combine the plant-based milk, silken tofu, pumpkin puree, brown sugar, and vanilla extract. Blend for 10 to 15 seconds until the tofu is completely creamed and the mixture is smooth.
- Heat Mixture: Pour the blended mixture into a medium saucepan and heat over medium heat. Bring the mixture to a light boil while stirring gently to avoid sticking.
- Add Spices and Cornstarch: Once boiling, add the ground cinnamon, optional nutmeg, and cornstarch. Stir thoroughly to incorporate these ingredients evenly.
- Simmer and Thicken: Reduce the heat to a simmer and whisk continuously until the pudding thickens to your desired consistency, approximately 5-10 minutes.
- Cool and Chill: Pour the hot pudding into individual bowls or a large airtight container. Let it cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set and develop flavor.
- Serve: Serve the chilled pudding cold, optionally garnished with vegan whipped cream for a richer indulgence.
Notes
- Adjust the sweetness to preference by increasing or decreasing the brown sugar.
- Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Make the pudding in advance and chill overnight for the best texture and flavor melding.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
