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.

Ingredients:
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

2 comments:

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! :)