Fall is hands down my favorite season of the year and October my favorite month. October has it all- the beginning of pumpkin desserts, the weather, the state fair, pumpkin patches, Oktoberfest, (my birthday :D) pumpkin lattes, and last but not least Halloween parties. A lot of these things are centered around food and desserts. As you can tell I'm all about pumpkins and pumpkin flavoring and recently found this Vegan Pumpkin Pudding recipe on pinterest that I wanted to try.
You may have seen the word VEGAN in Vegan Pumpkin Pudding and cringed but trust me you'd be missing out on a delicious and easy five minute recipe. This treat is great to whip up last minute for a holiday party or just as a low fat treat at home. Your vegan friends will love you!
(photo credit http://www.kblog.lunchboxbunch.com)
The Ingredients
1 lb silken tofu (easier than I thought to find. We found it in the natural foods, cold section of Frys)
1/2 tsp salt
2/3 cup maple syrup
1 cup canned pumpkin, unsweetened
3/4 tsp pumpkin pie spice
First, gather all your ingredients and add them to a blender
Next, blend from Low to High. Once it is a soupy consistency pour into a bowl for it to firm up in the fridge for about an hour.
In an hour or when you're ready to serve put it in serving bowls and add some vanilla ice cream for a nice yummy touch!
Helpful Hint from the original blog: pour pudding into tiny serving cups and place in the freezer for 15 minutes - then move to fridge until ready to serve.
Great Memories with some friends: Pumpkin Patch, October 2010
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