nutritional information

Per SERVING:

  • Calories: 290
  • Protein: 4 g
  • Total Fat: 1 g
  • Carbohydrates: 67 g
  • Sodium: 150 mg
  • Fiber: 5 g
  • Sugar: 41 g
Vegan

Pumpkin Pudding

Pumpkin Pudding

Serves 6

30 minutes or fewer

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.
  • 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
  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.
January 2005

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comments

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.

Anonymous - 2010-04-08 18:31:09