Pumpkin Pudding With Candied Pecans

A simple, no-cook dessert! (Cooking Light)

• Ready In: 8 hrs 30 mins
• Serves: 6
• Yields: 6 pudding cups

Ingredients

• 6  ounces firm silken tofu
• 6  tablespoons  fat-free sweetened condensed milk
• 1⁄4 cup maple syrup
• 1  teaspoon vanilla
• 1  teaspoon cinnamon
• 1⁄8 teaspoon cardamom
• 1⁄8 teaspoon nutmeg
• 1  dash salt
• 1 (15 ounce) can pumpkin
• 1  cup  fat-free whipped topping
• 1⁄2 cup pecans
• 2  tablespoons sugar
• 1⁄8 teaspoon salt

Directions

1. Place tofu on several layers of paper towels and cover with additional paper towels. Leave the tofu like this for 10 minutes.
2. Combine tofu, condensed milk, syrup, and vanilla extract in a blender or food processor, and process until smooth.
3. Add cinnamon and next four ingredients (cinnamon through pumpkin) and process until smooth.
4. Pour pumpkin mixture into a large bowl, and fold in 1 cup whipped topping.
5. Cover and chill at least 8 hours.
6. To prepare pecans, heat a skillet over medium. Add pecans, sugar, and salt; cook 3 minutes or until sugar melts and coats pecans, shaking pan to coat evenly.
7. Pour pecans on a piece of parchment paper; cool and then coarsely chop.
8. To serve, spoon 2/3 cup pudding into a glass or cup. Top each with a tablespoon of whipped topping and a tablespoon-and-a-half of the pecans.