A Taste of the Season: Vegan Pumpkin Pudding
'Tis the season for pumpkin everything, but if you're looking to load up on this goodness of this fantastic fruit (yes, pumpkin is a fruit!) then consider trying our vegan pumpkin pudding.
Loaded with fibre, protein and—unlike artificially flavoured lattes—actual pumpkin, this sweet treat is a great way to enjoy the many benefits of pumpkin.
Vegan Pumpkin Pudding: Health Benefits of Pumpkin
Pumpkins come packing a host of health benefits, including:
- High in fibre for good digestive health
- An excellent source of antioxidants that can reduce risk of chronic diseases, like heart disease and cancer
- Contains nutrients that protect eyesight
- Contains nutrients ha promote healthy skin
So, whip up a batch of this delicious and nutritious vegan pumpkin pudding and get all the goodness of this seasonal squash, without any of the processed sugar.
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Vegan Pumpkin Pudding
Makes 6 servings
Calories: 150
Fat: 4 grams
Protein: 8 grams
Carbs: 35 grams
Ingredients
1 lb silken tofu
1/2 tsp salt
2/3 cup maple syrup
1 cup canned pumpkin, unsweetened
3/4 tsp pumpkin pie spice
1/2 cup extra-virgin coconut oil, melted slowly (optional)
Instructions
- Add all ingredients to a blender. Blend on low to high until smooth and creamy. The mixture will be watery at this point, but placing it back in the fridge or freezer will firm it up a bit. If you are adding the coconut oil, melt it in the microwave (Note: Don't let it get too hot though, just softened. You can also do this on your stove top.)
- Then very slowly pour it into the pudding mixture while blending on low. You don't want the coconut oil to chill too quickly and turn into little beads-a slow smooth blend is ideal.
- For quick chill: pour pudding into tiny serving cups and place in the freezer for 15 minutes, then move to fridge until ready to serve.
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