|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||9%|
|Total Sugars 17g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for the perfect vegan pumpkin pudding recipe? Try this one. It's a simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin—either canned or fresh—on hand.
This is a simple and basic recipe, but you'll find that even with just a few easy ingredients, including pumpkin, soy milk, molasses, cinnamon and nutmeg, and a touch of salt to bring out all the other flavors, you can prepare a comforting low-fat, low-calorie dessert for Thanksgiving or any fall or winter holiday. Top it all off with a bit of dairy-free whipped cream if you have some on hand and maybe a dash of extra cinnamon or nutmeg, or even a whole cinnamon stick, for a lovely presentation.
1 (15-ounce) can pureed pumpkin
1 2/3 cups soy milk
3 tablespoons cornstarch
2 tablespoons molasses
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Steps to Make It
Gather the ingredients.
Using a blender or food processor, combine the pumpkin, soy milk, cornstarch, and molasses and process until smooth and creamy.
Add the brown sugar, cinnamon, nutmeg, and salt, and process again until well combined. If you don't have a blender or food processor, you can use a whisk or a manual egg beater for this.
Transfer the mixture to a medium-sized saucepan and place over medium to low heat. Allow the mixture to simmer over medium-low heat until thickened, which will be about 6 to 8 minutes. You'll want to keep an eye on it and stir it occasionally to make sure it doesn't burn.
Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.
Serve and enjoy!
- Substitute the soy milk with another type of non-dairy milk; coconut milk would work well.