Bayit and Garden: Vegan Pumpkin Pudding

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For Vegans --

I've been a vegan for a long time and I LOVE Pumpkin -- here is one of my recipes.

I had originally used this recipe (which I created on my own, but with input from other recipes) for pumpkin pie, but making a healthy vegan crust (as in without hydrogenated vegetable shortening or saturated fats) was problematic. The crust I used to put this in was created with a healthy nugget type cereal and frozen apple juice concentrate, pulsed together only until it holds together, spread it on the bottom of a pie pan and bake it for a few minutes, just until it's solid. Then pour the pudding in and bake until firm (as with the pudding).

Easy, Quick Vegan Pumpkin Pudding Recipe

This is a very quick recipe: Take out your food processor or blender. Take a can of Pumpkin Puree. You also need a container of Tofu, stevia to taste, pumpkin pie spice, and Vanilla Almond "milk". Take the Pumpkin Puree, the Tofu,1/2 to 1 cup of Almond "Milk", the stevia, and a teaspoon or two of pumpkin pie spice and put it all in the food processor. Process until it's well blended and smooth. (You can taste this before you bake it and adjust as needed)

Pour the mixture into a pan and bake it at 245 degrees for about an hour or until firm. Let the pudding cool and stir with a spoon and put in a container and into the refrigerator.

This also makes a good pie filling.

Do you like this recipe?

Let me know (in the comments section) if you try out this recipe and if you like it. Did you make any changes to the recipe that others might like?

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