|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||6%|
|*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.
Gather the ingredients.
Using a blender or food processor, combine the pumpkin, soy milk (or another non-dairy milk substitute), 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!