Vegan And Gluten-free Tofu Pumpkin Pie Pudding
It probably won’t come to anyone’s surprise that this is the most anticipated season of the year. It’s all about the cozy sweater weather, crunchy leaves, and pumpkin everything, and this vegan and gluten-free tofu pumpkin pie pudding is no exception!
This time of the year the air is filled with cinnamon and spice. Our kitchen especially emits a sweet aroma from all the fall treats that are being made.
Pumpkin pie has always been a household favorite, but it is definitely time-consuming when made from scratch.
This tofu pumpkin pie recipe has all the fall feels of classic pumpkin pie but with an extra bonus that it can be made in half the time.
I have always known Tofu to be used for the main protein of a dinner plate and love that it can also be used for dessert.
This pudding is smooth and creamy, and I attribute all of that to the tofu. As a lover of all things fall, this dessert hits every single taste bud with autumn flavors.
Our girls went crazy for it as well, especially topped with crushed vegan chocolate chip cookies and almond whipped cream.
As a mom always looking for ways to sneak in a little extra protein, I am happy to say this was a huge success.
Tofu Pumpkin Pie Pudding
Ingredients:
- 14 ounces firm tofu, excess water drained
- 1 cup canned pumpkin puree
- 4 medjool dates, pitted
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 cup plant milk
- 1/4 cup maple syrup
Directions:
- Add all ingredients to a food processor or blender. Blend until smooth.
- Place your tofu pumpkin pie pudding mixture in an airtight container and refrigerate for at least 2 hours before serving.
- Top with your favorite pumpkin pie toppings. ENJOY!
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