Pumpkin Pudding (Vegan)

Yield: Four 1-cup servings, or eight 1/2 cup servings

Author: Jennifer Welsh

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Pumpkin Pudding (Vegan)

I'm not big on pumpkin pie, but I love this not too sweet, but sweet enough pudding.

Ingredients

• 1 12.3 oz carton Mori Nu silken tofu, extra firm
• 1 15 oz canned pumpkin puree
• 1 large, very ripe banana
• 2 tbsp date syrup or maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice

Instructions

1. Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed. 
2. Chill for 2-3 hours and enjoy! When serving you can add a drizzle of date syrup or  maple syrup on top for added sweetness. 

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