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Protein Pumpkin Pie Pudding

Name: Protein Pumpkin Pie Pudding
Prep time: 8 h
Total time: 8 h
Yield: 6
Ingredients: 16 oz. Firm tofu; 2 cups Pumpkin puree; 1/4 cup Almond milk; 2 tbsp. Almond butter; 2 tbsp. Sugar; 2 tsp. Caramel sauce; 2 tsp. Maple syrup; 2 tsp. Ground cinnamon; 1 tsp. Pumpkin spice; 1/4 tsp. Salt

Vegetarian Vegan Gluten-Free Low-Calorie

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Who said vegan cuisine has to be challenging or time-consuming? Challenge that notion with this pumpkin pudding recipe. Even if you're not a fan of pumpkin, this dessert is heavenly. And it is surprisingly healthy too - low in carbs, high in protein and in fiber, but most importantly- it's 100% dairy and gluten free.

Prep Time 8 hours

Serves: 6

Difficulty Level: Low

Ingredients for pumpkin pudding:

Firm tofu - 16 oz. (drained)

Pumpkin puree - 2 cups

Almond milk - 1/4 cup

Almond butter - 2 tbsp.

Sugar - 2 tbsp.

Caramel sauce - 2 tsp.

Maple syrup - 2 tsp.

Ground cinnamon - 2 tsp.

Pumpkin spice - 1 tsp.

Salt - 1/4 tsp.

Method of preparing the pumpkin pudding:

Drain the tofu and press the block between paper towels, removing as much water as possible.
Place in a high speed blender and add the rest of the ingredients, blending until completely smooth and even.
Scoop into serving bowls, cover and refrigerate overnight before serving.

Source: Desserts With Benefits

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