Pumpkin Pudding with Candied Pecans

r_3caf4650-a520-6511-b08a-fd40f969526f2637

Source: Sarah Doyle Lacamoire/My Recipes

Ingredients

Yields: 5 Portions

Pumpkin Pudding gr_5eb1da22e0e68
    6 oz Silken Tofu 170.1g
    1/8 tsp Nutmeg 0.286g
    dash Salt 0.4g
    6 tbsps Sweetened Condensed Milk
    1/4 cup Maple Syrup 78.75g
    1 tsp Ground Cinnamon 2.6g
    1/8 tsp Cardamom 0.26g
    1 cup Whipping Cream 120g
    15 oz Pumpkin Puree or Roasted Pumpkin 425.25g
    1 tsp Vanilla Extract 4.2gWhipped cream*Candied Pecans gr_5eb1da0cb82f9
    1/2 cup Whole Pecans 49.5g
    2 tbsp Sugar 25g
    1/8 tsp Salt 0.78g* Optional

ALWAYS check labels before buying or consuming!

PUMPKIN PUDDING: Remove as much of the liquid from tofu as you can by pressing 10min with paper towels. Whip the cream until stiff peaks form. Blend all remaining ingredients together until smooth. Fold in the whipped cream. Divide into serving cups. Cover and refrigerate 6 hrs. CANDIED PECANS: Fry pecans, sugar and salt 3min, stirring constantly. Cool on parchment paper. Chop coarsely. ASSEMBLY: Add dollop of whipped cream to top of pudding cup. Garnish with pecans.

Reviews

Success

Ease

Kidfun

Necessary Equipment: Blender or Processor

Blender or Processor