The Flaming Vegan

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Vegan Pumpkin Pie Pudding
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Vegan Pumpkin Pie Pudding

Prep Time: 3 minutes

Cook Time: 0 minutes

Whenever I have a bit of leftover canned pumpkin, I often make this fast pumpkin pie pudding! Adjust the sweetness level to your liking. This would probably be good if you added a tablespoon of peanut butter, or chocolate chips...mmm. 
 
You could even add a scoop of this on top of granola or mixed into yogurt in mixed into oatmeal. I tried this recipe yesterday with a frozen banana. I love frozen bananas, but I think I prefer it without the banana taste in this particular recipe.
 
Ingredients
  • 1 container of silken firm/extra firm tofu
  • 1/2 - 3/4 cup canned pumpkin / pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 - 1/2 tbs Xylitol / Stevia (or Agave / Maple Syrup / Cane Sugar)
  • 3 tbs unsweetened almond milk (can omit)

Directions

  1. Blend all ingredients together until smooth. Do a quick taste test to make sure you're happy with how sweet it is. Place in the fridge for about 30-60 minutes so the pudding firms up a bit. I have also tried baking a ramekin of this pudding with raisins on top. It was good, but I prefer it chilled. 
More about pumpkin, pudding
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Leave a Comment

  1. kristo
    kristo
    I just roasted and smashed up a huge pumpkin and have been looking for recipes! thank you for posting this :)
    Log in to reply.
    1. Clare
      Clare
      Yay! I'm glad you found this recipe and hope you enjoy it. I've been meaning to get myself another pumpkin so I can make some vegan pumpkin lattes and more pudding. :)
      Log in to reply.

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