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Pumpkin Pie Pudding

This pudding recipe serves up the taste of pumpkin pie with less than half the calories and is gluten-free and vegan. Check it out now.

Ingredients

• 2 cups soy milk or non-dairy milk of choice
• 1 and 1/2 cups pumpkin puree (from one 15-ounce can of 100% pure pumpkin)
• 1/2 cup brown sugar
• 4 tablespoons corn starch
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice (optional)
• Whipped cream (optional)

Instructions

1. In a small saucepan, stir together corn starch and brown sugar. Add 1 tablespoon of soy milk, stirring until a paste is formed.
2. Place the saucepan over medium heat. Slowly add the milk, stirring constantly with a whisk to prevent clumping. Mix in the pumpkin puree. Bring the mixture to a boil, then reduce to a low simmer, continuing to stir.
3. Once thickened to pudding consistency (it should coat the back of a spoon without falling off), remove from heat. Add vanilla extract, maple syrup, cinnamon, nutmeg, and allspice.
4. Serve cold from the fridge. Makes about 6 to 7 half-cup servings. Serve in small ramekins or jars and top with coconut creme and vegan mini chocolate chips. Garnish with a dollop of whipped cream (optional, calories not included in nutrition facts).