EASY VEGAN PUMPKIN PUDDING OR PIE FILLING USES NASOYA TOFU!
I had these coupons for Nasoya Creations to get them for almost nothing, so I wanted to buy a few and experiment...and this one came out awesome. Note that tofu-based desserts are really an acquired taste! Thus I know all you vegans will like it but my more...carnivorous and/or dairy-loving readers may want to pass. Vegans don't have to miss out on the pumpkin pie. :) Better yet, it's up to you if you want to mix by hand or blender/food processor depending on what you have available to you.
Provided by the80srule
Categories Dessert
Time 5m
Yield 6 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
- Add the brown sugar, pulse again.
- Add the vanilla and lemon juice, pulse again.
- Add the dry spices and blend well.
- Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
Nutrition Facts : Calories 24.3, Sodium 2.2, Carbohydrate 6, Fiber 0.2, Sugar 4.8, Protein 0.2
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