Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu! |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I had these coupons for Nasoya Creations to get them for almost nothing, so I wanted to buy a few and experiment...and this one came out awesome. Note that tofu-based desserts are really an acquired taste! Thus I know all you vegans will like it but my more...carnivorous and/or dairy-loving readers may want to pass. Vegans don't have to miss out on the pumpkin pie. :) Better yet, it's up to you if you want to mix by hand or blender/food processor depending on what you have available to you. Ingredients:
1 (17 ounce) package , nasoya silken creations vanilla flavor soy dessert starter |
1 cup pumpkin puree |
2 tablespoons brown sugar |
1/2 teaspoon vanilla |
1/2 teaspoon lemon juice |
1/4 teaspoon ground ginger |
1/4 teaspoon allspice |
1/4 teaspoon cinnamon |
1 dash ground cloves |
Directions:
1. Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
2. Add the brown sugar, pulse again.
3. Add the vanilla and lemon juice, pulse again.
4. Add the dry spices and blend well.
5. Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
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