Pumpkin Pudding

Serves 6

30 minutes or fewer

The holidays are fading fast, but that doesnt mean that the seasons favoritespumpkins and cranberrieshave to go with them. This easy-to-assemble pudding is just as good warm or chilled.

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

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.
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.
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.
To serve, garnish with toasted pecans, if using.

January 2005