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    You are here: Home » bake

    Published: Oct 10, 2018 · Modified: Mar 17, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Easy Pumpkin Pudding

    pumpkin pudding with tofu
    Jump to Recipe Print Recipe
    An easy and healthy treat. This pudding has a secret ingredient that keeps the calories in check! 
    Prep Time10 mins
    Chill8 hrs
    Servings: 6 servings
    Calories: 171kcal
    Gluten-free, Special Occassion
    Dessert
    easy pumpkin pudding with tofu

    This easy pumpkin pudding is simple, creamy, and healthy. This tastes just like pumpkin pie!

    bowls of pumpkin pudding made with tofu served with whipped cream on top and candied pecan

    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.

    In the mood for pumpkin! Try these recipes too:

    • Pumpkin Spice Layer Cake
    • Pumpkin Bread with Cinnamon Sugar Topping
    • Pumpkin Butter Muffins

    This recipe originally appeared on this site in October 2010 and has been updated with new photos and information.

    This pudding has a secret.....  it's made with tofu!

    🌱 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 fiber and all that is good about eating your vegetables and the tofu adds protein and a creamy texture.

    Tofu 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.

    pumpkin pie pudding recipe on a dark tray wth a spoon

    Silken tofu works best, it has a milder flavor - or less flavor.  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 soft style refrigerated tofu. Use the same way.

    🍴Serving and make-ahead

    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 flavors 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.

    pumpkin pudding with tofu
    4.50 from 2 votes

    Pumpkin Pudding

    An easy and healthy treat. This pudding has a secret ingredient that keeps the calories in check! 
    Prep Time10 mins
    Chill8 hrs
    Servings: 6 servings
    Calories: 171kcal

    Ingredients

    • 6  oz silken tofu see note
    • 6 tablespoon fat-free sweetened condensed milk
    • ¼ cup maple syrup
    • 2 tablespoon granulated sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ⅛ teaspoon ground cardamon
    • ⅛ teaspoon grated nutmeg
    • pinch salt
    • 2 cups canned pumpkin puree (or 15-oz can)
    • 1 cup frozen whipped topping (like Cool Whip)

    Instructions

    • 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).

    Notes

    Nutritional information is an estimate based on the suggested serving size.
    Silken tofu is often found in aseptic packages often found in the Asian food section of the grocery store. I like the "firm" silken still for this recipe. If you can't find this go for a soft of medium tofu packed in water in the refrigerated section of the store. 
    Calories: 171kcal (9%) Carbohydrates: 36g (12%) Protein: 5g (10%) Fat: 2g (3%) Saturated Fat: 1g (6%) Cholesterol: 2mg (1%) Sodium: 43mg (2%) Potassium: 263mg (8%) Fiber: 3g (13%) Sugar: 29g (32%) Vitamin A: 12780IU (256%) Vitamin C: 3mg (4%) Calcium: 136mg (14%) Iron: 1mg (6%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    1. Mary Taulbee says

      November 24, 2011 at 3:44 am

      Great post!

      Reply

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    Trish Cowper

    Hi. I'm Trish.

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