katnyu002 (katnyu002) wrote in vegancooking,

Pumpkin Pie Pudding

This is so yummy, kinda like a crustless pie, and just right to use up that silken tofu you've got left over from another recipe...

Pumpkin Pie Pudding

~1 block silken tofu
2 8 oz cans of pumpkin puree (not the pie filling, but plain pumpkin)
~1 cup maple syrup
~1/4-1/3 cup sugar (I used white, but I'm sure brown would be lovely)
3-4 tablespoons flour or corn starch (to thicken it)
spices to taste: cinnamon, cloves, nutmeg, ginger

Put it all in a food processor and whip until creamy, scraping several times in the middle (~4 minutes). Chill in fridge. Enjoy!

Warning, this makes a lot, so taper accordingly or make it for a party!
Tags: desserts-pie-pumpkin, desserts-puddings
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded