Sunday, November 17, 2013

Vegan Pumpkin Pudding

Less than two weeks until Thanksgiving! Hooray!

If you need an awesome dairy-free, gluten-free, vegan pumpkin dessert that tastes like heaven...you need to make this pudding. And if you want to make it into a pumpkin pie, just add another tablespoon of cornstarch and pour it into a pre-baked pie crust before letting it set in the fridge.

Vegan Pumpkin Pudding

Ingredients:
  • 1 cup pumpkin puree
  • 1/3 cup light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon pumpkin pie spice
  • 1 2/3 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
Directions:
  1. In a pot, whisk together the pumpkin, brown sugar, cornstarch, and pumpkin pie spice. Slowly whisk in the almond milk.
  2. Bring to a boil, then reduce heat to medium and continue cooking until very thick, whisking constantly.
  3. Divide into four ramekins or small bowls, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.




 
 
 

No comments:

Post a Comment