Vegan Pumpkin Pudding
Creamy and easy to prepare, this vegan pumpkin pudding is one of those recipes that I like to start with this long season of sweet and savory pumpkin meals! Not only does it take 15 minutes to be made, but you only need a few ingredients.This recipe itself is very adaptable to your eating habits, and since it's dairy and egg-free, it's suitable for vegans too!
Ingredients
- 350 g pumpkin puree (unsweetened)
- 400 ml plant milk (rice milk or coconut milk)
- 3 tablespoon cornstarch
- 2 tablespoon coconut palm sugar
- ½ teaspoon pumpkin pie spice mix
- pinch of salt
Instructions
- In 100 ml of milk dissolve cornstarch and coconut palm sugar with a small whisk, so there are no lumps. Mix the rest of the milk with pumpkin puree and bring to a boil, stirring occasionally. Prepare glasses or ceramic pudding bowls by rinsing them with cold water.
- When the mixture starts to boil, reduce the heat and gradually pour the rest of the milk with dissolved cornstarch and sugar while stirring with a whisk constantly. Add a pinch of salt and spices. Now turn up the heat and cook until the pudding thickens.
- When pumpkin pudding is cooked, pour it immediately into prepared bowls or glasses. Let it cool a bit and serve warm or serve cold with whipped coconut cream.
Tried this recipe?Let us know how it was!
Nutrition
Serving: 1servingCalories: 169kcalCarbohydrates: 39gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.05gSodium: 60mgPotassium: 253mgFiber: 4gSugar: 18gVitamin A: 18158IUVitamin C: 5mgCalcium: 53mgIron: 2mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.