VEGAN CHOCOLATE PUDDING
This is a rich, decadent, and creamy vegan chocolate pudding, perfect as a family dessert or for events! This recipe uses just 7 ingredients (and no odd 'hidden' ingredients). It is dairy-free, egg-free, can be made nut-free, and refined sugar-free!
Provided by Michaela Vais
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
- Bring the mixture to a boil over medium heat, whisking frequently.
- Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
- Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
- Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!
Nutrition Facts : ServingSize 220 g, Calories 315 kcal, Carbohydrate 42 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, Fiber 5 g, Sugar 22 g
PUMPKIN MOUSSE
This gorgeous, creamy, vegan pumpkin pie mousse is perfect for the holidays when you don't feel like making a pie but it can also be enjoyed a anytime for a healthy dessert.
Provided by Deryn Macey
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight.
- When you're ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and into a mixing bowl (or blender if using), leaving the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream.
- Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth.
- Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.
- Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.
Nutrition Facts : ServingSize 1, Calories 205 calories, Sugar 16.1 g, Sodium 15.9 mg, Fat 12.4 g, SaturatedFat 10.9 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3.6 g, Protein 2.5 g, Cholesterol 0 mg
PUMPKIN PIE CHIA PUDDING MOUSSE
Pumpkin pie chia pudding mousse is creamy, delicious, and filled with pumpkin pie spices. It couldn't be easier to make and it's perfect for a healthy, sweet treat.
Provided by Lisa Bryan
Categories Dessert
Time 4h5m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a high-powered blender.
- Blend on high for a minute, or until the pudding is creamy.
- Transfer the pudding to a bowl, cover and chill at least 4 hours.
- Serve the pumpkin chia pudding with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Nutrition Facts : Calories 265 kcal, Carbohydrate 35 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 62 mg, Fiber 9 g, Sugar 21 g, ServingSize 1 serving
PUMPKIN BREAD PUDDING WITH CINNAMON SAUCE
Make and share this Pumpkin Bread Pudding with Cinnamon Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
- Add the cubed bread; stir to coat bread cubes.
- Cover and chill for 30 minutes.
- Pour mixture into a buttered 2-quart baking dish.
- Bake at 350 degrees for 55-60 minutes or until tests done.
- Meanwhile, beat 4 egg yolks in a small bowl; set aside.
- In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
- Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
- Remove from heat.
- Stir 1 cup of hot mixture into the egg yolks.
- Return all of the mixture to the saucepan.
- Cook and stir until thickened and bubbly.
- Reduce heat; cook and stir for 2 more minutes.
- Pour the hot mixture into a bowl, immediately.
- Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
- Serve bread pudding warm with warm Cinnamon Sauce.
PUMPKIN BREAD PUDDING WITH CINNAMON WHIPPED CREAM
This pumpkin bread pudding is a new Thanksgiving favorite.
Provided by Vivi
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss bread cubes with 1 cup whipping cream and milk in a large bowl until all bread is moistened.
- Whisk together pumpkin puree, brown sugar, eggs, cinnamon, vanilla extract, and salt in another large bowl. Pour pumpkin mixture over bread cubes, add raisins, and mix until combined. Scoop mixture into 8 ramekins.
- Bake in the preheated oven until a knife inserted near the center of the pudding comes out clean, about 1 hour. Remove from the oven and allow to sit for at least 30 minutes.
- Meanwhile, beat 2 cups chilled whipping cream, sugar, and cinnamon in a glass or metal bowl with an electric mixer until soft peaks form.
- Serve puddings topped with cinnamon whipped cream.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 61.9 g, Cholesterol 186.7 mg, Fat 36.3 g, Fiber 2.8 g, Protein 8.9 g, SaturatedFat 21.9 g, Sodium 449.8 mg, Sugar 40.1 g
PUMPKIN PUDDING
This creamy pumpkin pudding recipe is easier than pie, but it's every bit as delicious. I like to serve it over a layer of toasted pecans for extra richness and crunch.
Provided by Jeanine Donofrio
Categories Dessert
Time 6h
Yield 4
Number Of Ingredients 16
Steps:
- Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
- To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
CREAMY CINNAMON PUMPKIN PUDDING-VEGAN
Steps:
- 1. Place agar, cashews, and salt in a food processor and process to a fine powder. Add boiling water and process on high speed. Add pumpkin and yacon or agave and process again until smooth. Blend in cinnamon and cardamom. 2. Pour pudding into six 1/2-cup ramekins or 1/2-cup mason jars. Refrigerate until set, about 30 minutes.
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VEGAN PUMPKIN PUDDING - EASY VEGAN GLUTEN-FREE RECIPES
From delightfuladventures.com
Ratings 3Calories 140 per servingCategory Dessert
- Add brown sugar and cornstarch to a medium saucepan. Whisk until combined and no lumps remain. You may need to break up any lumps with the back of a spoon.
- Slowly whisk in milk until combined with dry mixture. Scrape around the corners of the pot with a spoon to be sure no dry ingredients remain. Add pumpkin puree and whisk again until combined.
- Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes. (See images above)
CLASSIC VEGAN PUMPKIN PUDDING - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (8)Total Time 10 minsCategory DessertCalories 158 per serving
- In a small saucepan, stir together corn starch and brown sugar. Add 1 tablespoon of soy milk, stirring until a paste is formed.
- Place the saucepan over medium heat. Slowly add the milk, stirring constantly with a whisk to prevent clumping. Mix in the pumpkin puree. Bring the mixture to a boil, then reduce back to a low simmer, continuing to stir.
- Once thickened to pudding consistency (it should coat the back of a spoon without falling off) remove from heat. Add vanilla extract, maple syrup, cinnamon, nutmeg, and allspice.
- Serve cold from the fridge. Makes about 6-7 half cup servings. Serve in small ramekins or jars and top with coconut creme and vegan mini chocolate chips.
VEGAN PUMPKIN PUDDING - CLEAN EATING KITCHEN
From cleaneatingkitchen.com
5/5 (1)Total Time 45 minsCategory DessertCalories 111 per serving
- In a medium saucepan, combine the coconut sugar, arrowroot starch, and pumpkin pie spice. Whisk to combine.
- Keep whisking the mixture until it starts to simmer. Turn the heat down to medium, cover the pot, and let it simmer for 3 minutes.
- Turn off the heat and stir the mixture one more time. Then, divide the pudding between your serving glasses.
VEGAN PUMPKIN PIE PUDDING - EATING BY ELAINE
From eatingbyelaine.com
Reviews 2Category DessertServings 2Estimated Reading Time 5 mins
- Add the soaked cashews, homemade pumpkin puree, maple syrup, non-dairy milk, vanilla, pumpkin pie spice, cinnamon and salt to a high speed blender. Blend until smooth and creamy. Scrape down the sides if needed and blend again to ensure all ingredients are well incorporated. I typically start on the lowest speed and then gradually increase the speed of the blender to the highest speed to achieve perfectly creamy results.
- Taste and add more maple syrup, pumpkin pie spice or cinnamon if desired. It will be warm from blending at this point.
- Pour the mixture into four small bowls and cover and place in your refrigerator for a couple of hours (2-4 hours should be enough). This will allow the pudding to thicken and chill.
- Serve well chilled with homemade coconut whipped cream and a sprinkle of ground cinnamon. This pumpkin pie pudding also pairs well with my homemade maple candied pecans. Enjoy within one week.
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- In a blender, add the yogurt, pumpkin puree, caramel sauce, cinnamon, pumpkin pie spice, and salt. Blend until smooth.
- Pour into serving jars, cover, and refrigerate overnight. Serve with coconut whipped cream and an extra drizzle of caramel sauce, or serve as is!
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5/5 (3)Calories 285 per servingCategory Dessert
- You can watch the short video for visual instructions.In a medium-sized bowl, combine all pudding ingredients. Whisk until the cornstarch dissolves.
- Remove from heat, pour the pudding into glasses/ramekins, cover with cling film to avoid a film, and refrigerate until set (at least 1 hour, overnight is fine too).
VEGAN PUMPKIN CHOCOLATE CHIP BREAD PUDDING - RABBIT AND WOLVES
From rabbitandwolves.com
Reviews 2Category DessertServings 6Total Time 50 mins
- Cut the loaf of bread into cubes. You should have 5-6 cups of bread cubes. Spread half the bread into an 11x7 inch baking dish. Then sprinkle half the chocolate chips on top of the bread. Then spread the remaining bread on top of that. Save the remaining chocolate chips.
- Now in a medium sized sauce pan, add the non-dairy milk, maple syrup, brown sugar, vanilla, pumpkin, salt and cinnamon. Whisk to combine.
- Then heat on medium low, whisking constantly, just until the sugar dissolves and everything is combined. About 2-3 minutes.
VEGAN PUMPKIN PUDDING - FLIPPINDELICIOUS.COM
From flippindelicious.com
4.5/5 (2)Total Time 20 minsCategory Gluten Free Dessert RecipesCalories 369 per serving
- Bring to a simmer, while whisking occasionally, and then simmer while whisking until thickened.
- Cool the pudding before use. Pour the pudding into a container and place a piece of plastic wrap directly on the pudding so it doesn't form a skin and chill in the fridge. OR pour the pudding into a bowl nesting inside a bigger bowl with ice water (be careful to not splash water into the pudding). Whisk until completely cool.
VEGAN PUMPKIN PUDDING - GREEN EVI
From greenevi.com
Estimated Reading Time 1 min
- Place agar agar and almond milk to a small pot and bring to the boil then turn it down to a simmer. Cook for about 2-3 minutes whisking it constantly.
- Add agar agar and almond milk mixture, pumpkin puree, pumpkin spice and maple syrup to a blender and blend until totally smooth.
- Pour the mixture into 4 small silicon forms and chill in the fridge for 1-2 hour. Turn the puddings out into a plate to serve. Pour maple syrup on top. Enjoy!
VEGAN PUMPKIN CINNAMON ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (46)Total Time 2 hrsCategory Breakfast, Dessert, SnackCalories 272 per serving
- DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
- Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
- Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.
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