VeganMoFo Day 5! I missed Day 4. I was busy attending a talk at Whole Foods with Rip Esselstyn from The Engine 2 Diet!
I once worked, for a short while, at a very well known vegan restaurant in NYC. The job was short lived which turned out to be the best thing for me since I got a better job afterwards. What I missed most about that job though was the Pumpkin Pudding they made. Oh my goodness was it good! I wasn’t privy to their dessert recipes while I was working in the kitchen so I have no idea how they made it. I’m pretty sure it involved blending up pumpkin with tofu.
I’ve been wanting to make my own tofu-less Pumpkin Pudding for years now. VeganMoFo has giving me that opportunity. Since I’m only posting about various pumpkins and recipes this month I’m forced to come up with new stuff and have finally gotten around to making up this recipe. It is very easy to make. You just blend everything up in a blender and then whisk it over low heat on the stove until it’s thickened. It probably takes less then 15 minutes. Everyone who taste tested it for me loved it and wanted more.
1 13.66 oz can pumpkin puree (not the pie spiced kind!)
1 15 oz can coconut milk
1/2 cup maple syrup
3 tablespoons arrowroot powder or cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon salt
Optional: chop a few tablespoons of walnuts or pecans to top the pudding when serving.
Place all of the ingredients into a food processor and blend to combine. Pour into a medium sized sauce pot and heat over medium high heat. Whisk constantly until thickened. Mine thickened around 5-7 minutes. It will all depend on the heat level. Transfer to a bowl and let cool a few minutes before placing in the fridge to completely cool. When ready to serve give it a good whisking. Ladle into bowls or round drinking glasses. Top with chopped nuts if using.