Vegan Pumpkin Pudding
Ingredients
The pudding
-
⅓
cup
coconut sugar (or white sugar)
-
3
tablespoons
cornstarch
-
½
teaspoon
pumpkin pie spice (or ground cinnamon)
-
1
cup
unsweetened almond milk or your favorite plant-based milk
-
1
cup
pumpkin puree (not pumpkin pie filling)
-
½
teaspoon
vanilla extract
Optional topping
-
Dairy-free whipped topping
Instructions
- Combine the sugar, cornstarch, and pumpkin pie spice in a medium saucepan and whisk to mix.
- Turn the heat to medium-high and whisk in the milk, pumpkin puree, and vanilla extract.
- Continue whisking until the mixture simmers, then reduce the heat to medium and cover to simmer for 3 minutes.
- Turn off the heat, stir the mixture, and divide it into serving glasses.
- Refrigerate for at least 30 minutes until set.
- Serve chilled or at room temperature, optionally topped with dairy-free whipped cream.
Nutrition Facts (estimated)
Servings
4
Calories
111
Total fat
0.9g
Total carbohydrates
25.1g
Total protein
1.1g
Sodium
61.8mg
Cholesterol
0mg
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