Pumpkin Pudding (Recipe #1)Submitted by: SPKRAUSE
180g canned pumpkin
1 cup soy milk
4 tsp granulated sugar
10g cornstarch (bit more than a tablespoon)
pinch of salt
cinnamon, nutmeg and clove, ground, about 1/4 tsp each
1/2 tsp vanilla extract
2. Bring ingredients to a simmer while whisking.
3. Cook until mixture can coat the back of a spoon, a few minutes.
4. Remove from heat and stir in vanilla.
5. Portion into 3 custard cups, cover with plastic wrap or lids, and refrigerate 3-4 hours or until cool and set.
Serving Size: makes 3 3/4 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user SPKRAUSE.