Vegan Pumpkin Pudding

Ingredients:
1 lb silken tofu
1/2 tsp salt
2/3 cup maple syrup
1 cup canned pumpkin, unsweetened
3/4 tsp cinnanom
1/2 tsp mace
1/2 tsp nutmeg

Blend all ingredients in a food processor. The pudding may be a bit runny but will firm up in the fridge.

Pour into four serving dishes

Top with whipped, sweetened coconut milk (or for non-vegan—fresh whipped cream). To make the whipped coconut milk you will need a whipped cream dispenser. This is the one I use from WhipRite: http://www.creamright.com/product/WCD-AM-300BA-AL.html

Pour in chilled, low or full fat coconut milk with a couple of tablespoons of maple syrup. Shake very well to firm up the cream.


Serves 4

Nutritional Breakdown Per Serving (without topping)

   248 Calories
   6 g Fat (20.0% calories from fat)
   10g Protein
   43g Carbohydrate
   3g Dietary Fiber
   0mg Cholesterol
   283mg Sodium