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VPP – Vegan Pumpkin Pudding

What a tasty treat this made today on World Vegan Day! It is really quick and easy to make even from scratch from a fresh real pumpkin.

VPP - Vegan Pumpkin Pudding

Ingredients:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup of pumpkin puree
  • 1 & 3/4 cup soy milk (either plain or vanilla)
  • pinch salt
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon allspice (or pumpkin pie spices)
  • Soy whipping cream
  • Handful walnuts chopped and 1 tablespoon maple syrup as optional garnish

VPP - Vegan Pumpkin Pudding

Directions:

This is a very easy recipe to make. I used 1/2 of a small uchi kuri pumpkin (also known as Hokkaido) for the puree. As it was organic, I merely cut it in small pieces and steamed it. Within 5-6 minutes it was soft enough to puree. But canned pumpkin puree is also fine for the recipe.

  1. Combine the sugar and cornstarch in a small bowl.
  2. In a medium saucepan, heat the soy milk carefully, stirring constantly to make sure it does not scald.
  3. Add the sugar and cornstarch mixture and stir well to mix.
  4. Add the pumpkin puree and stir well.
  5. Add the seasonings, salt and vanilla as well as spices.
  6. As the mixture becomes thick and bubbly, stir well, and remove from the heat.
  7. Pour into 4 parfait glasses.
  8. Place in the refrigerator to chill for half an hour to 2 hours.
  9. Garnish the pudding with a dollop of Soyatoo soy whipping cream and a few chopped walnuts with maple syrup.

Notes:

It made a lovely pudding. If I was to use it for pumpkin pie, I would add vegan egg replacement to make it firmer so that it could be cut as a pie.

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2 Responses to “VPP – Vegan Pumpkin Pudding”

  1. Mallori Evans says:

    I used almond milk instead of soy. I’m not sure if that made a difference but the pudding didn’t set at all in the fridge.

  2. Chris says:

    Hi Mallori,
    Thank you for your comment. I’m sorry your pudding didn’t set. No, don’t think it was because of the almond milk. Did you use 2 tablespoons of cornstarch?- Not 2 teaspoons? The only other thing I can think of is that perhaps the pumpkin puree was a bit too runny. I make my own pumpkin puree usually by either steaming the pumpkin or roasting, so there is less liquid. This is a recipe for pudding- not for a pie that needs to be completely set solid. But, it was set as a nice pudding when we enjoyed it. The only other thing could suggest is perhaps trying tapioca flour instead of the cornstarch, or upping the cornstarch.

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