Pumpkin Sweet Potato Pudding

Pumpkin Sweet Potato Pudding

This simple delicious sweet holiday treat works great as a pudding or as a pie filling.  Sweet potatoes compliment the pumpkin and adds a natural sweetness.  Whipped cream is replaced with a healthy sweet tofu cream and topped with chopped pecans.

For the sweetener, I used date sugar because it’s healthy and brings a nice gentle sweetness to the flavor.  You can replace it with a sweetener of your choice.

RECIPE
1 15 oz can pure pumpkin
1 cup cubed boiled sweet potatoes
½ tsp cinnamon
½ nutmeg
¼ cup almond milk
1 Tbsp agave nectar (optional)
3 Tbsp date sugar

You can replace the almond milk with any plant-milk you prefer.

In a food processor blend all the ingredients together until smooth.

SWEET TOFU CREAM
1 block organic tofu (any kind)
5 Tbsp date sugar
¼ cup almond milk
1 Tbsp lemon juice

You can replace the almond milk with any plant-milk you prefer.

Maple syrup would make a very flavorful exchange for the date sugar.

Drain the tofu and using a paper towel, gently press on the top and bottom.  This will release some of the water. 

We don’t want all the water removed or the cream will be too dry.

In a food processor blend all the ingredients together until smooth.

Makes 4-6 servings

 

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