Pumpkin Pudding/Pie
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By nick who
Pumpkin Pudding/Pie
3 steps
Prep:20minCook:30min
For pumpkin pie, place pudding in a 9” vegan pie crust and bake for 50 minutes at 375°, and allow to cool before slicing.
Try adding 1/2 cup soaked and drained cashews- place in the blender with the soymilk and maple syrup and blend until creamy.
Rice, hemp, and almond milk are all good too.
Also try sweet potato or acorn squash in place of pumpkin.
Updated at: Thu, 17 Aug 2023 04:43:21 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
10
Low
Nutrition per serving
Calories125.9 kcal (6%)
Total Fat4 g (6%)
Carbs21.3 g (8%)
Sugars8.9 g (10%)
Protein2.5 g (5%)
Sodium23.2 mg (1%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
2 x 15 ouncepure pumpkin puree
cans, or 3 cups cooked pumpkin
½ cuparrowroot powder
or cornstarch
¼ cupalmond butter
¼ cupsoy milk
or coconut
¼ cuppure maple syrup
coconut nectar, or Date Syrup to taste
1 teaspoonpure vanilla extract
¾ teaspoonground cinnamon
¼ teaspoonground nutmeg
or cardamom
¼ teaspoonground allspice
⅜ teaspoonsea salt
optional
ground cloves
ground mace
optional
Oil
for casserole dish, optional
Instructions
Step 1
Preheat oven to 375°F. Place all the ingredients except the oil in a food processor and process till smooth.
Step 2
Transfer to an 8”x8” lightly oiled or nonstick casserole dish and bake for 30 minutes.
Step 3
Serve warm.
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