Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!

READY IN: 5mins
SERVES: 6
YIELD: 6 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add the brown sugar, pulse again.
  • Add the vanilla and lemon juice, pulse again.
  • Add the dry spices and blend well.
  • 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!
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