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Pumpkin Pudding

The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.

Ingredients: 

Ingredients: 

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2 cups vanilla soymilk
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2 tsp. vanilla extract
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¼ cup instant tapioca pearls
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¼ cup cornstarch
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½ cup confectioners' sugar, or to taste
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1 15-oz. can pumpkin purée
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2 cups mixed dried fruits, including cranberries, raisins and apples
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1 cup toasted pecan halves, as garnish, optional

Instructions: 

  1. Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
  2. Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
  3. Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
  4. To serve, garnish with toasted pecans, if using.

Nutrition Information: 

Calories: 
290
Protein: 
4 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
67 g
Cholesterol: 
mg
Sodium: 
150 mg
Fiber: 
5 g
Sugar: 
41 g
Yield: 
Serves 6

Comments on this Recipe

I had some left over butternut squash, so I made this. It was yummy. I left out the nuts and used only half the dried fruit.