Prep time
Total time
 
Ingredients
  • 1 heaping cup canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • ⅔rd box of mori-nu silken firm tofu
  • ½ cup unsweetened almond milk
  • 4-8 tsp xylitol (or sweetener of your choice, such as agave, maple syrup, stevia..)
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
Directions
  1. Blend all together well until smooth and creamy. Start with less sweetener and adjust to your liking. Best once chilled in the fridge for an hour or so. Sprinkle with cacao nibs, chocolate chips, use as a topping or eat as is. Probably good with some granola sprinkled on top too!
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/vegan-pumpkin-pudding/