Go Back
Vegan Maple Peanut Butter Pumpkin Pudding | Living Healthy in Seattle

Vegan Maple Peanut Butter Pumpkin Pudding

Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 16 ounce pacakage silken tofu, excess liquid drained off
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup creamy natural peanut butter (no added oil or sugar)
  • 1/2 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoonh ground cinnamon
  • 1/2 teaspoon seven spice mix
  • Pink sea salt, to taste
Topping Ideas
  • Diced apple or pear
  • Sliced banana
  • Banana chips
  • Toasted coconut flakes
  • Granola
  • Toasted walnuts, pecans, almonds, or peanuts
  • Melted dark chocolate

Method
 

  1. In a food processor, blend the ingredients until well combined. Taste, and adjust if necessary. Don't forget to use salt!
  2. Pour the pudding into serving bowls, then refrigerate until chilled—at least two hours.
  3. Top with diced apples or pears, banana slices, banana chips, coconut flakes, granola, toasted nuts, or melted chocolate right before serving, if you wish.
  4. Place any leftovers in an airtight container or cover with plastic wrap and refrigerate for up to one week.