Pumpkin Pudding
Recipe from Vegetarian Times

The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.


Pumpkin Pudding

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Servings: Serves 6
Related Categories: Dairy Free, Desserts, Low Fat, Pudding and Custard, Pumpkin, Quick and Easy, Vegan
 
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Ingredients
  • 2  cups
    vanilla soymilk
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  • 2  teaspoons
    vanilla extract
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  • 1/4  cup
    instant tapioca pearls
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  • 1/4  cup
    cornstarch
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  • 1/2  cup
    confectioners' sugar, or to taste
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  •  
    Pinch of salt
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  • 1  15-ounce
    can pumpkin puree
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  • 2  cups
    mixed dried fruits, including cranberries, raisins and apples
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  • 1  cup
    toasted pecan halves, as garnish, optional
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Directions
1.
Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
2.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
3.
Stir in pumpkin puree and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
4.
To serve, garnish with toasted pecans, if using.

Nutrition information
Calories 290, Total Fat 1 g, Sodium 150 mg, Carbohydrate 67 g, Fiber 5 g, Protein 4 g, Sugars 41 g Percent Daily Values are based on a 2,000 calorie diet
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