Pumpkin Pie Pudding ~ Vegan

Yes, the pumpkin recipes continue! I will most likely have at least one a week for you guys…so be prepared 🙂

This is another really quick and easy dessert you can whip up in minutes.  It’s also vegan, but you’d never know it.Vegan Pumpkin Pie Pudding ~ www.thehappyhealthfreak.com

Print Recipe


Serves 4

12 oz of silken tofu
1 15 oz can 100% pumpkin puree
2 tsp pumpkin pie spice
1/4 -1/2 cup maple syrup
**Depending on how sweet you like it.  I used 1/4 cup and added a few drops of liquid stevia**
2 Tbsp vegan mini chocolate chips (optional)

Add all the ingredients, except the chocolate chips, to a blender and blend until smooth and creamy. Pumpkin Pie PuddingPumpkin Pie Pudding2Pumpkin Pie Pudding3 Refrigerate for about an hour before serving to firm it up.

Sprinkle each serving with 1/2 Tbsp of chocolate chips.  Enjoy!Pumpkin Pie Pudding5Nutritional Info per serving with chocolate chips
158 Calories, 27g Carbs, 4g Fat, 7g Protein, 20g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.


  • fitfoodiemama September 17, 2014 at 10:25 am

    Yum, this looks awesome! I have never used tofu for baking but I bet it tastes great in this recipe! 🙂

    • thehappyhealthfreak September 17, 2014 at 10:27 am

      Thanks!! Silken tofu is fabulous for desserts, so creamy and smooth!

      • fitfoodiemama September 17, 2014 at 10:48 am

        I’ll definitely have to try it out! 🙂

  • bscartabello September 17, 2014 at 10:51 am

    Ohh yumm! I have yet to bake with tofu, either. This looks like a good start, though! xx


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