This easy pumpkin pudding is simple, creamy and healthy. This tastes just like pumpkin pie!
I suppose this qualifies as a holiday dessert. But I like to make pumpkin pudding year-round. This is a healthy dessert you don’t have to feel bad that your kids are eating. They will ask for seconds. Just warning you.
This pudding has a secret….. it’s made with tofu!
This recipe originally appeared on this site on Octobe 10, 2010.
Tofu in the pudding?
Yes! There is. And before you go “eww” – give this a try. It is creamy and sweet and easy to make. The pumpkin adds fibre and all that is good about eating your vegetables and the tofu adds protein and a creamy texture. It is a sneaky replacement for the heavy cream – and the fat that comes with it – that you typically find in pudding recipes. You might want to try this recipe for a vegan chocolate mousse dessert that is also made with tofu. Tofu helps cut the calories without sacrificing the texture.
Silken tofu works best, it has a milder flavour – or less flavour. But medium or soft tofu will work as well. Silken tofu is the stuff in the tiny white boxes – often not refrigerated. Drain in paper towels for about 10 minutes before starting. You can also use silken or soft style refrigerated tofu. Use the same way.
An easy make-ahead dessert
Make this pudding at least the day before. It needs a good 8 hours to chill before serving. The chill time helps firm up the pudding and get the flavours to meld. It will actually taste a little bit sweeter after it chills. But you can make this up to two days ahead. Which makes this pudding a nice little dessert recipe to keep in your back pocket for big family dinners. Especially for the kids. Just cover the pudding with plastic wrap to keep the top from drying out.
Pack this in the kids’ lunch for a special surprise. A 125ml mason jar with a screw-top lid will hold a serving nicely. You can even add the extra whipped topping. Just skip the nuts to keep this school safe.
To serve, I like to a nice dollop of more whipped topping. I’m a real friend of Cool Whip. I find it hard to resist. Use fat-free to keep the calories in check. I like to top this with chopped candied nuts, pecans or hazelnuts.
- 6 oz silken tofu see note
- 6 tbsp fat-free sweetened condensed milk
- 1/4 cup maple syrup
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp ground cardamon
- 1/8 tsp grated nutmeg
- pinch salt
- 2 cups canned pumpkin puree (or 15-oz can)
- 1 cup frozen whipped topping (like Cool Whip)
- In a blender add tofu, condensed milk, sugar, vanilla and maple syrup. Blend until smooth. Add spices, salt and pumpkin and blend again. Pour into a bowl and stir in whipped topping. Transfer to serving bowl or individual serving cups (makes about 6 servings). Cover and refrigerate for 8 hours over overnight. For serving top with more whipped topping, candied pecans or candy corn (for the kids).