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 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.
This easy vegan pumpkin dessert recipe is also low calorie.
- 1 15 ounce can pureed pumpkin
- 1 2/3 cup soy milk (or other non-dairy milk substitute; coconut milk would work well)
- 3 tbsp corn starch
- 2 tbsp molasses
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- First, using a blender or food processor, combine the pureed pumpkin, the soy milk or another non-dairy milk substitute, the cornstarch and the molasses and process until smooth and creamy. Next, 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 6-8 minutes. You'll want to keep an eye on it and stir it occasionally to make sure it doesn't burn.
- After 6-8 minutes, transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.
- Enjoy your homemade vegan pumpkin pudding!
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|