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    You are in: Home / Recipes / Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu! Recipe
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    Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

    Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!. Photo by Chef Joey Z.

    1/1 Photo of Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    the80srule's Note:

    I had these coupons for Nasoya Creations to get them for almost nothing, so I wanted to buy a few and experiment...and this one came out awesome. Note that tofu-based desserts are really an acquired taste! Thus I know all you vegans will like it but my more...carnivorous and/or dairy-loving readers may want to pass. Vegans don't have to miss out on the pumpkin pie. :) Better yet, it's up to you if you want to mix by hand or blender/food processor depending on what you have available to you.

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    Serves: 6



    Units: US | Metric


    1. 1
      Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
    2. 2
      Add the brown sugar, pulse again.
    3. 3
      Add the vanilla and lemon juice, pulse again.
    4. 4
      Add the dry spices and blend well.
    5. 5
      Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!

    Ratings & Reviews:


    Nutritional Facts for Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

    Serving Size: 1 (25 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 24.2
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.1 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.1 g
    Sugars 4.7 g
    Protein 0.2 g

    The following items or measurements are not included:

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