I was vegan for a number of years, and (I think) I got pretty good at adapting favorite recipes or creating my own vegan delights.
So while there is no doubt in my mind that vegan cuisine can be delicious, I’m the first to admit that sometimes an adaptation will be wonderful in its own right, but not really comparable, let alone better, than its dairy-laden counterpart.
Since a few of you asked for a vegan version of friday’s recipe, and I had a couple of lovely vegan dinner guests saturday night, I decided to experiment. I was pleasantly surprised when the vegan version of my pumpkin pudding recipe turned out better than the original! It’s rich, smooth, creamy, and deliciously pumpkiny. Also cute in jars:
Vegan Pumpkin Spice Pudding
2 cups almond milk
1/2 cup sugar
3 tablespoons canned pumpkin
3 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon earth balance
1. In a medium saucepan, heat milk over medium heat until bubbles form at edges.
2. In a bowl mix together sugar, cornstarch, pumpkin pie spice, and salt.
3. Once bubbles form at edges, gradually whisk in sugar mixture.
Do not boil. Stir as it thickens, 1-2 minutes.
4. Remove from heat and add pumpkin, and earth balance, stirring until fully incorporated.
5. Pour into small bowls/jars and let cool.
And please let me know how versions with soy or coconut milk turn out,
as those were my backups if almond milk didn’t work out so beautifully…
ps. How much do you love the hot pink + pumpkin color combo?