Last day of National Vegan Month! And I have for you another delicious (and poorly lit) recipe that was another one of Amy and my contributions to Thanksgiving dessert.
This tofu-based pumpkin spice pudding is super healthy (essentially half tofu and half pumpkin puree), but tastes AWESOME and takes about 2 seconds to prepare.
5-Ingredient Vegan Pumpkin Spice Pudding
1 lb silken tofu
1/2 tsp salt
2/3 cup maple syrup
1 cup canned pumpkin puree
3/4 tsp pumpkin pie spice
1. Add all ingredients to a blender or food processor.
2. Blend on low, then high until smooth and creamy. The mixture will be watery at this point, but placing it back in the fridge or freezer will firm it up a bit
3. Chill in the fridge to thicken up, and serve with soy whipped cream!
Another great recipe from Healthy Happy Life 🙂