18663 Ventura Blvd, Suite 202, Tarzana CA 91356

Tuesday, January 05, 2010

Pumpkin Pudding

So I'll be honest -- the only reason I have a can of pumpkin in my kitchen cabinet is because I was afraid I might mess up the pumpkin pie that I made for Thanksgiving.  I came up with this recipe, and I'm proud of the results.

One can of pumpkin, 15 oz
Silken tofu, seven ounces
Agaven nectar, three tablespoons
One half teaspoon of nutmeg
One half teaspoon of allspice

Put all ingredients in a blender and puree until well mixed and smooth.  Refrigerate in individual dishes.

Makes four servings.

Nutritional information per serving:
120 calories
1.5 grams of fat
5 grams of protein


Vegan Valerie said...

Wow! That recipe is easy enough that even I could probably make it! :) I have the agave nectar on hand, too! It sounds delicious! I bet my husband wouldn't mind, either, if I whipped up this pudding! I'll let you know how it goes! Thanks again for sharing with me, Heather! :)

Vegan Valerie said...

I tried it out but I added a lot more agave. Which is probably bad. Perhaps you didn't intend for it to be very sweet. Maybe you can weigh in on this for me.

Thanks again, Heather! :)