Easy Pumpkin Pudding

My Easy Pumpkin Pudding is just that, easy! It's great for hosting a large gathering and can be served with True Whip in between layers or incorporated in the pudding! Add some cookie crumbles as the finishing touch and pumpkin filled chocolate and voila!

By Rose Huxford

My Easy Pumpkin Pudding is great for hosting a larger gathering and makes a for an excellent dessert during pumpkin season. Tofu is my secret ingredient, instead of box pudding. You can make homemade pumpkin puree or buy canned pumpkin puree to save time. There's no heating, just a blender and hours in the fridge to allow the pudding to firm.

Easy Pumpkin Pudding

Yields: 10 servings

Prep-time: 10 minutes

Chill-time: 6 hours or overnight

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 1 pound canned pumpkin puree, not pumpkin pie

• 16 oz silken tofu

• 4 tbsp coconut sugar

• 1 tsp pure vanilla extract

• 1/4 tsp salt

• 2 tsp ground cinnamon

• 2 tsp pumpkin spice

• 1/4 cup real maple syrup

• true whip or cool whip

  
  

Directions

1. In a large bowl, whisk together all the ingredients except for the true whip or cool whip.

2. Then, add all of the ingredients to a blender. Depending on your blender, blend for about 30-40 seconds until all of the ingredients have come together and there are no more lumps.

3. Pour the pudding into a glass bowl and cover it with a lid or plastic wrap.

4. place in the fridge for at lease 6 hours or over night.

5. Option number one: For layering, you can choose to start with True Whip on the bottom of a dessert glass, then pudding, and so forth. Sprinkle cookie crumble, I love Tate's pumpkin cookies, and then top it off with a pumpkin shaped chocolate, I like the XOXO Chocolate Pumpkin Spice.

6. Option number two: You can fold in True Whip to the pudding and scoop it into dessert bowls and add a dollop of True Whip on top.