DESCRIPTION:
Enjoy a luxurious, no-bake pumpkin pudding that’s dense, creamy and completely nut-free! Made with silken tofu and pumpkin purée, it sets into a custard-like texture that pairs perfectly with fresh raspberries or pomegranates. Easy to make ahead, this dessert is ideal for fall gatherings, holiday treats or a healthy indulgence anytime.
INGREDIENTS:
1-(15 oz.) can pumpkin purée
1-(10.9 oz.) extra firm silken tofu
1 Tablespoon ground golden flax seed
1/2 Teaspoon vanilla powder
1 Teaspoon ground pumpkin spice, or more to taste
1/4 cup Maple syrup
TOPPING:
Fresh raspberries or pomegranate arils
Chopped pecans (optional)
PREPARATION:
1-Place everything except the toppings, in a food processor fitted with an “S” blade. Blend until completely smooth and creamy. Taste and adjust seasoning.
2-Transfer the pudding into 4 serving bowls. Cover and refrigerate for at least 2-3 hours or overnight. The pudding will firm up into a dense, custard like consistency.
3-Top with fresh raspberries or pomegranate arils and chopped pecans just before serving.
CHEF´S NOTE:
Link to YouTube video: Click Here
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