Recipe of the Week: Pumpkin Pudding
All right, fellow pumpkin-pie lovers. Let’s be honest and admit that the pumpkin filling is what has us hooked. Don’t get me wrong?I love a good pie crust just as much as the next dessert fiend, but when it comes to pumpkin pie, it’s the filling I want more of! Who’s with me?
The aforementioned pumpkin goodness is the reason I decided to whip up some vegan pumpkin pudding—aka a crust-less pumpkin pie—the other night. Not only was it nomiliciously bragworthy (seriously, it was SO good), it also only took me a total of 10 minutes to make. Without further ado, here’s the recipe to vegan pumpkin pudding bliss!
1 can pumpkin purée
1 2/3 cups soy or almond milk
3 Tbsp. cornstarch
2 Tbsp. maple syrup
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Soy whipped cream
- Whisk all the ingredients except the soy whipped cream and walnuts together in a bowl until creamy.
- Pour into a saucepan and simmer over medium-low heat until thick, about 6 to 8 minutes.
- Transfer into individual serving cups and chill in the fridge until firm, about 1 1/2 hours.
- Top your cups o’ pudding with some soy whipped cream and a few walnuts … and enjoy!
Makes 4 servings