Autumn, Sweet, Snacks

Pumpkin Pudding

This pudding gives off definite old-school butterscotch Angel Delight vibes, with its light-as-a-feather, silky-smooth texture – although it feels warming as well as indulgent.

The recipe calls for silken tofu, but even if I wasn’t eating a plant-based diet, I'd use it as the base for this pudding, as it gives incredible texture. I defy anyone to tell that it's vegan!

High in protein, low in fat and sugar, and nourishing with its pumpkin purée and spices, it's a cinch to make, and a fantastic go-to as a weekday dessert.

I recommend topping this with a dollop of your favourite yogurt, a scattering of chopped pecan nuts and an extra drizzle of maple syrup, for a flavour that will leave you wanting more.



For the pumpkin-spice mix

4 tsp cinnamon

2 tsp ground ginger

1 tsp ground cloves

½ tsp grated nutmeg

For the pudding

300g silken tofu

140g pumpkin purée

2 tsp pumpkin spice mix

1 tsp vanilla bean paste

1 tbsp coconut oil

Pinch of Himalayan or sea salt

To serve

Plain or coconut yogurt

Chopped pecan nuts

Drizzle of maple syrup


  1. First, make the pumpkin spice mix, by stirring all the ingredients together until combined. Save any leftovers for other recipes, such as my Fluffy Pumpkin-Spice Buns.
  2. Add all the pudding ingredients to a blender, and blitz for a minute or so until smooth, scraping down the sides as you go.
  3. Pour into 2-4 serving dishes or pots, cover with cling film, and chill in the fridge for at least 1 hour, or up to 5 days.
  4. Serve plain, or with a dollop of yogurt, a sprinkling of chopped pecans, and a drizzle of maple syrup.

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