Pumpkin Pudding with Candied Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This simple and fast no-cook fall pudding could be dessert at a children's Halloween party. Top with candy corn. Ingredients:
6 ounces firm silken tofu |
6 tablespoons fat-free sweetened condensed milk |
1/4 cup maple syrup |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1/8 teaspoon ground cardamom |
1/8 teaspoon grated whole nutmeg |
dash of salt |
1 (15-ounce) can pumpkin |
1 cup frozen fat-free whipped topping, thawed |
1/2 cup pecans |
2 tablespoons sugar |
1/8 teaspoon salt |
6 tablespoons frozen fat-free whipped topping, thawed |
Directions:
1. To prepare pudding, place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth. Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.
2. To prepare pecans, heat a medium nonstick skillet over medium heat. Add pecans, sugar, and 1/8 teaspoon salt. Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat. Pour pecans onto a parchment-lined baking sheet. Let cool; coarsely chop.
3. To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping. Sprinkle about 1 1/2 tablespoons pecans over each serving.
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