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Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

  • 6servings
  • 5minutes
  • 24calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C
MineralsZinc, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (17 ounce) package , nasoya silken creations vanilla flavor soy dessert starter

  2. 1 cup pumpkin puree

  3. 2 tablespoons brown sugar

  4. 1/2 teaspoon vanilla

  5. 1/2 teaspoon lemon juice

  6. 1/4 teaspoon ground ginger

  7. 1/4 teaspoon allspice

  8. 1/4 teaspoon cinnamon

  9. 1 dash ground cloves

Instructions Jump to Ingredients ↑

  1. Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.

  2. Add the brown sugar, pulse again.

  3. Add the vanilla and lemon juice, pulse again.

  4. Add the dry spices and blend well.

  5. Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!

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