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

by 1  person

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  • 2   cups 
    vanilla soymilk
  • 2   teaspoons 
    vanilla extract
  • 1/4  cup 
    instant tapioca pearls
  • 1/4  cup 
  • 1/2  cup 
    confectioners' sugar, or to taste
    Pinch of salt
  • 1  15  ounce can 
    pumpkin puree
  • 2   cups 
    mixed dried fruits, including cranberries, raisins and apples
  • 1   cup 
    toasted pecan halves, as garnish, optional
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.
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.
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.
To serve, garnish with toasted pecans, if using.
Nutrition information
Per Serving: cal. (kcal) 290, Fat, total (g) 1, carb. (g) 67, fiber (g) 5, sugar (g) 41, pro. (g) 4, sodium (mg) 150, Percent Daily Values are based on a 2,000 calorie diet
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