Autumn, Sweet, Snacks

Pumpkin Pudding

This has definite vibes of old school butterscotch Angel Delight with its silky smooth texture, its light as feather but feels indulgent and warming at the same time.

This does use silken tofu, but honestly even if I wasn’t plant based it makes the most incredible base for these kinds of desserts, and I defy anyone to actually tell. Its High in protein, low in fat, low in sugar and nourishing with pumpkin puree and spices.

Top with a dollop of your favourite yogurt, chopped pecan nuts and an extra drizzle of maple. It’s a cinch to make and it will leave you wanting more.



300g Silken tofu

140g pumpkin puree

2 tsp pumpkin spice mix

1 tsp vanilla bean paste

1 tbs coconut oil

Pinch Himalayan or sea salt

To Serve

Plain or coconut yogurt

Chopped pecan nuts

Pumpkin Spice Mix*

4 tsp cinnamon

2 tsp ground ginger

1 tsp ground clove

½ tsp grated nutmeg


  1. Add all the ingredients to a blender and blitz for a minute or so until smooth. Scrapping down the sides if necessary and going again.
  2. Pour into 2-4 little glasses or pots and cover with cling film. Chill for at least 1 hour or up to 5 days.
  3. Serve as is, or with chopped pecan nuts or a dollop of yogurt and chopped nuts.
  4. *this spice mix will give you plenty left use in other recipes such as porridge bowls, lattes etc.

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