Thanksgiving Pumpkin Pie Pudding

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Recipe contribution this month comes from a close friend of The Vegan Project, the beautiful Sarah T.! An easy, delicious recipe for a nutrient rich pumpkin pudding that is 1) Great as is 2) Makes an amazing base for granola or oats 3) When combined with some agar agar, is the best pumpkin pie filling you will ever eat this holiday season.

Speaking of Thanksgiving, we want to take a moment to thank all of YOU for your consistent support and love while our project grows and develops. As a token of our gratitude, we’ve set up a coupon code: “thateffingvegan2014″, valid for $3 off the infamous cookbook ” What To Feed That Effing Vegan: The Holiday Edition”, otherwise known as your holiday holy grail go-to this year for Thanksgiving, Christmas, Hannukah & more! (That means the ebook is a whooping $5 !!)

https://gumroad.com/l/thateffingvegan_holiday/thateffingvegan2014

Pumpkin Pie pudding

1 can Organic Pumpkin Pie Filling

1 cup almond Milk

1 pack of soft Silken Tofu

1/4 cup melted coconut oil (optional but delicious)

1/4 tsp nutmeg,

1/4 tsp cinnamon

1/4 tsp salt

Blend together, chill before serving, enjoy pumpkin decadence!

 

Happy holidays from us to yours!

Zoe & The Vegan Project

 

@zoemarg  #theveganproject

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