Simple Pumpkin Pudding

There are so many great websites with wonderful vegan recipes that I figure the topic of tasty dishes is best left to the experts. Every once in a while, however, I stumble upon a recipe that is just too simple and delicious to keep to myself. Using garam masala instead of pumpkin spice gives this desert a unique flavor that really brings out the pumpkin. This took practically no time to make and required little clean up:

Simple Pumpkin Pudding

Ingredients:

1 15 oz. can of cooked pumpkin (I used organic)

1 12.3 oz. box of Mori-nu silken tofu

Maple syrup to taste

Garam Masala to taste (start slow, some blends of this delicious Indian spice are more potent than others)

Decorate with vegan whip topping and toasted pecans

Place the pumpkin and tofu in a bowl and mix with an electric mixer well until it is smooth. Add the syrup and spice to taste and blend them together. Heat at a low temperature on the stove for a few minutes to help the excess liquid evaporate. Do not let the mixture boil. When it seems that it has thickened up a bit, pour it into dishes and set them in the fridge to chill. Lightly toast some nuts of your choice and set them aside. When you are ready to serve, add the whip topping and sprinkle with nuts.

You can also serve it in a large dish if you’re attending a gathering. Enjoy the holidays!

© Jill Powers and The Feel Good Vegan 2010.