Flavored with cinnamon and nutmeg. Tastes like pumpkin cream pie!

Makes 9 dessert cup servings

15 oz. can pumpkin

1/2 c. dark brown sugar

4 c. plain soy milk

1/3 c. cornstarch

1 T. vanilla extract

1 t. cinnamon

1 t. nutmeg

1/4 t. salt

Place pumpkin and sugar in food processor.

In small bowl combine 1 cup soy milk and cornstarch. Stir with fork till dissolved, then add to the processor with the pumpkin, followed by 3 more cups of soy milk. Process till well-blended.

Add cinnamon, nutmeg and salt. Process till smooth.

Transfer to large saucepan. Cook over medium heat, stirring almost continuously till thickened and pudding boils.

Boil, while stirring continuously, for about 3 minutes or till the pudding darkens somewhat from it’s light fluffy color.

Ladle into small custard or dessert cups. Place in refrigerator till cold throughout. Serve as is or topped with soy whipped cream.

Notes: Tastes just like pumpkin pie. Make once a week for dessert as an additional way to give yourself and family vitamin A and fiber. Pumpkin is cheap, good for you, available all year and tastes great too!

If you want a greater pumpkin presence, use a 29 ounce can, and add 1/2 cup white sugar in addition to the brown sugar; keep everything else the same. Taste for sweetness as you go along.

If you have a small food processor, then process half of the pumpkin with half of the soy milk separately, then combine in saucepan with the rest of the processed ingredients. You don’t want to overload the processor.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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