PEANUT BUTTER PUMPKIN PUDDING
Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice. Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust.
- Except for the soy whipped cream, this recipe is gluten-free.
Makes 6-1/2 cups
4 c. unsweetened almond coconut milk (Almond Breeze brand is gluten-free)
2 c. canned pumpkin
1/2 c. creamy peanut butter (Jif brand is gluten-free)
1/2, 8 oz. container Tofutti Better Than Cream Cheese
1 c. sugar
½ c. dark brown sugar
1 t. powdered ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1 t. vanilla extract
1/4 c. cornstarch mixed in cup with ½ c. almond coconut milk, till dissolved and smooth (this takes longer to dissolve, than when dissolved in water)
In extra-large saucepan, over medium-low heat, combine all pudding ingredients, except the cornstarch/milk, stirring with wire whisk till smooth after each addition. Cook for about 20 minutes, stirring often.
Add cornstarch/milk, stirring till thickened. Simmer at a very soft boil for about 10 minutes, again stirring often, being careful not to scorch bottom of pan.
Place piece of wax paper on surface of pudding while in saucepan, to prevent skin from forming. Cool at room temperature till warm. Whisk till smooth, then ladle into dessert cups. Refrigerate till cold.
When ready to serve: Top with coffee flavored soy whipped cream and a dash of cinnamon. Serve.
Soy whipped topping:
Whip 1 cup dairy-free soy ready to whip topping till it forms soft peaks. Add 1 teaspoon instant coffee, then continue to whip till coffee dissolves and topping achieves firmer peaks.
Notes: For the whipped cream I use Rich’s Non-Dairy Ready to Whip Cream. Locate in frozen food section of the market.