Diets

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.

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.

Servings
6

Ingredients

  • 2 cups vanilla soymilk
  • 2 tsp. vanilla extract
  • 1/4 cup instant tapioca pearls
  • 1/4 cup cornstarch
  • 1/2 cup confectioners' sugar, or to taste
  • 1 15-oz. can pumpkin purée
  • 2 cups mixed dried fruits, including cranberries, raisins and apples
  • 1 cup toasted pecan halves, as garnish, optional

Preparation

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.

Nutrition Information

  • Calories 290
  • Carbohydrate Content 67 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 5 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 150 mg
  • Sugar Content 41 g