Vegan pumpkin pudding

A simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin on hand.

This easy dessert recipe is also low calorie.

Ingredients:

• 1 15 ounce can pureed pumpkin
• 1 2/3 cup soy milk
• 3 tbsp corn starch
• 2 tbsp molasses
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preparation:

Whisk or blend together all ingredients until smooth, creamy and well combined.

Simmer over medium-low heat until thickened, about 6-8 minutes.

Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

Enjoy your homemade vegan pumpkin pudding!

Makes 6 servings.

Nutritional information:
Calories: 122; Calories from Fat: 13
Total Fat: 1.5g; % Daily Value: 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 236mg; 10%
Total Carbohydrates: 25.6g; 9%
Dietary Fiber: 2.6g; 10%
Sugars: 14.7g
Protein: 3.0g
Vitamin A 221%, Vitamin C 5%, Calcium 6%, Iron 10%

With just 122 calories per serving, this pumpkin pudding is a low-calorie dessert.

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