Vegan Pumpkin Pudding is a tasty and comforting dessert option. We can prepare this dish with pumpkin puree, nondairy milk, and brown sugar. These items work together to produce a rich and creamy texture that resembles classic pudding. You can utilize this pudding as a topping for cakes, granola bowls, or tarts. For those looking for a healthy dessert option, vegan pumpkin pudding is a fantastic option. It is low in calories and rich in other nutrients such as vitamins. Additionally, this pudding is free from gluten and soy. You can savor the flavors of fall in a tasty and healthy way.
Lets start the recipe with the cooking instructions (listed below).
STATS
- Course: Dessert
- Cuisine: American
- Diet: Soy-free, Vegetarian, Gluten-free, Vegan
- Total Time: Thirty-five mins
- Preparation Time: Five mins
- Cook Time: Thirty mins
- Method: Stovetop
EQUIPMENT
- Food blender
- Nonstick saucepan
- Spoon
- Serving heat-resistant bowls
INGREDIENTS
- One cup of plant-based milk
- One block of silken tofu, about 12 ounce
- 1 can of pumpkin puree, approx to 15 oz.
- One-third cup of brown sugar
- Half a tsp of vanilla extract
- One tsp of ground cinnamon
- One-fourth tsp of nutmeg, optional
- Cornstarch five tablespoons
- Vegan whipped cream, as a topping optional
INSTRUCTIONS
- Add the vanilla extract, brown sugar, pumpkin puree, silken tofu block, and plant-based milk to a food blender.
- Now, process all items for approximately eleven to sixteen seconds.
- After blending, shift the tofu paste to a nonstick saucepan.
- Boil the mixture over a moderate burner flame.
- Next, add cornstarch and cinnamon to the saucepan.
- Combine all items with a spoon.
- Reduce the burner flame from moderate to low.
- Again, heat all items over a low flame until a thick mixture forms.
- The creamy Vegan Pumpkin Pudding is ready.
- Shift the pudding to a heat-resistant bowl.
- Set aside the pudding or place it in the fridge or about three hours.
- Top it with vegan whipped cream and serve.
VARIATIONS OF THE PUDDING
Sugar-free:
- I utilized brown sugar to prepare this pudding. But you can prepare it without consuming sugar.
Espresso:
- Incorporate vegan-friendly espresso powder for a coffee flavor.
Orange Zest:
- We can include a hint of orange zest in the pudding.
Pepper:
- You can use a little cayenne or black pepper for a savory taste.
Cocoa powder:
- Add vegan chocolate flavored powder to the pumpkin pudding.
SERVING SUGGESTIONS
- Serve the pudding with coconut cream or nondairy cake.
- Enjoy this dessert with vegan mushroom bourguignon stew.
- Stuffed squash or vegan pumpkin curry also goes well with the pudding.
- Pair it with any grain bowl or savory pie.
TIPS
- Utilize homemade or canned pumpkin puree to create this yummy pudding.
- Choose vegan milk like almond, soy, or oat milk.
- Any vegan-friendly sweetener can be used instead of sugar(brown).
- Include a hint of cloves, ginger, crushed cinnamon, or ground nutmeg.
- Before dishing, we will refrigerate the pudding.
- Try this pudding recipe with different sorts of squash such as butternut or acorn squash.
STORAGE INFORMATION
Fridge:
- Save the yummy pudding in a closed-lid bowl and refrigerate it for four to five days.
Freezer:
- Pour the remaining pumpkin pudding into an ice cube tray or molds. Freeze the pudding for about ninety (90) days. Before serving, we will reprocess the frozen pudding in a food blender to retain its texture.
FAQs
Is it possible to use pumpkin pie filling for pumpkin puree?
- No, the recipe’s balance will be affected because the pumpkin pie filling(pumpkin pie) is already sweetened & spiced. We utilized only plain pumpkin puree to prepare this pudding.
What kind of toppings work well?
- You can top the pudding with vegan whipped cream, a dash of powdered cinnamon, crushed nuts, or crushed nuts.
NUTRITIONAL INFORMATION/SERVING
Total servings 6 to 8 pudding bowls
Total Calories 135 kcal
Carbohydrates 26 g
Dietary Fiber 2 g
Protein 4 g
Total Fat 2 g
Sugar 15 g
Sodium 65 mg
Iron 2 mg
