vegan pumpkin pudding

 

I’ve been traveling so much for work and the GS just started a new job, and we figured out the other night that we’re not going to see each other for about 3 weeks. The conversation went something like this:

“Okay so I’m leaving for New York tomorrow until Thursday.”

“But I leave for Philly on Wednesday and won’t be back until Saturday afternoon.”

“My flight for Guadeloupe is Saturday morning.”

“And then I’m going to Syracuse, and you’ll be in Rhode Island.”

“My flight from Rhode Island gets back Monday morning.”

“Monday night I leave for Cleveland until Wednesday.”

“But then I’m going to New York on Friday.”

WHAT THE WHAT basically I’ll see you at New Year’s Eve. Bye.

So in honor of not seeing the GS for the next 5 years, I finally made a recipe that he’s been talking about pretty much since we started dating.

My understanding is that pumpkin pudding is basically just pumpkin pie filling without the crust.

I’ve never had it so I wasn’t quite sure what it was supposed to taste like, but I gave it a try. And made it vegan, just for kicks.

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Vegan Pumpkin Pudding

15 oz can pumpkin puree

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

1/8 tsp ground ginger

1 tbs corn starch

1 1/2 cups almond milk

1 tablespoon maple syrup or honey*

whipped cream, for topping**

*honey makes it not vegan, apparently.

**also makes it not vegan, but you can get/make coconut whipped cream which is DELICIOUS

In a medium sauce pan over low heat, whisk together the pumpkin puree and spices. Once it starts to simmer just a little bit, whisk in your almond milk. Allow it to come to a boil for about 2-3 minutes, then add the corn starch. Make sure you do a lot of whisking here to avoid any cornstarch clumps in your pudding. Let it cook for another 2-3 minutes, then pour into small bowls or ramekins. Place in the refrigerator to cool completely.

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Top with whipped cream. I also added granola to mine because I’m a texture freak and needed crunch. You could do shaved chocolate, craisins, some kind of oatmeal crumble. Whatever you want.

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Also, this really isn’t sweet. You’ll notice there’s no sugar. So if you want it to be sweet, you can add 1-2 tablespoons of sugar to the mix (I would probably use brown sugar), or you can make it sweet with toppings like I did.

This would also be really cute as a kind of parfait dessert at Thanksgiving. Or as individual pumpkin pies! All the ideas are coming to me now. After my mediocre photography and everything.

I’ll try to do a post about all the Thanksgiving food you should make, but as you heard, I’m going to be spending a lot of time in my car. More likely, I’ll keep my tradition of doing a post about some great Thanksgiving recipe 1-2 days after the big event. Because that’s SUPER helpful to everyone.

You’re welcome.

 

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