This pudding is absolutely delightful! If you enjoy the flavors of pumpkin pie you will be “mmm”-ing after ever bite. I guarantee it.
In the past, I’ve made puddings from avocados or bananas, but this time I decided to try out soft, organic tofu. This pudding is protein-dense, creamy, and oh so satisfying. Enjoy it as is or with some delicious toppings- freshly baked almond coconut granola, walnuts, pecans, or shredded coconut.
I hope you enjoy this pudding as much as we do!
Pumpkin Pie Pudding
Makes 3 1/2 cups
Ingredients
1 cup Pumpkin, pureed (canned is ok)
1 pkg (19 oz) soft, organic tofu
5 Tbsp Maple Syrup (I use pure grade B)
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp ground Ginger
2 pinches Cloves
1/4 tsp Sea Salt
Directions
In a high-speed blender or food processor, puree all ingredients together until smooth.
Enjoy immediately, or allow pudding to cool in refrigerator before serving.
*Sprinkle with cinnamon for presentation.
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