Vegan Pumpkin Pie Pudding, Two Ways
October 9, 2011

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Thanks to everyone who entered my giveaway for a free copy of The 30 Day Vegan Challenge! If this is your first time tuning in this weekend, check out Friday’s post for a recap of my latest giveaway. You won’t want to miss this one!

Last week, we celebrated the advent of autumn with two delectable butternut squash recipes: my gingery pink rice with roasted squash, peas, and onions:

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And my zucchini pasta with roasted butternut squash and creamy garlic sauce—which many of you already went out, made, and loved!

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Today, the celebration of winter squash continues with two recipes for pumpkin pie filling.

Pumpkin pie filling is like a muffin top: obviously, it’s the best part. Graham cracker crusts are all well and good, but I absolutely do not care about them in the presence of thick, creamy pumpkin pie filling. On my first vegan Thanksgiving, I ditched the pie and made simple pumpkin pie puddings in ramekins. Uncharacteristically, I lost the (delicious) recipe. Thankfully, I have two new ones to share with you today, and each with strengths and weaknesses.

Fresh pumpkin will be amazing in both of these recipes. That said, the canned stuff is just fine. Buy organic if you can.

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High Raw Vegan Pumpkin Pie Pudding (vegan, semi raw, gluten and soy free)

Serves 4

1/2 cup cashews
6 soaked and pitted dates
2 cups pumpkin puree
1/4 cup almond milk
1 tsp cinnamon

1) Grind the cashews in a food processors fitted with the S blade till powdery.

2) Add dates, pumpkin, almond milk and cinnamon to the processor and process, stopping often to scrape the bowl, till creamy and smooth.

3) Serve.

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Silky Sweet Pumpkin Pie Pudding (vegan, gluten free)

Serves 4-6

2 cups pumpkin purée
1 small package silken extra firm tofu
2 tsps cinnamon
1/4 cup agave or maple syrup
1 tsp vanilla

1) Place all ingredients in a food processor or high speed blender. Blend till silky smooth. Serve, garnished with a cinnamon sprinkle.

You can substitute pumpkin pie spice for cinnamon in either or both of these – it’ll be fantastic!

Not sure which version to make first? Let’s do a little side by side comparison:

High-Raw Version:

The pros: free of gluten and soy, no processed ingredients

The cons: higher fat content

Silky Smooth Version:

The pros: Low in fat and calories, free of tree nuts, familiar texture, not overly filling, very creamy!

The cons: Contains soy, which some people are allergic or sensitive to, in a mildly processed form. Not quite as filling as the cashew base!

As usual in these comparisons, the raw version wins points for integrity, but isn’t necessarily suitable for a low fat diet. Figure out which option is best for your body:

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And if you can’t, I’m sorry to have to tell you that you’ll simply have to make both of these puddings twice. Soon.

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I think you’ll survive.

xo

Categories: Gluten Free

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    58 Comments
  1. Hi Gena! I’ve read your blog religiously for a while now, but hadn’t gotten the guts to comment until now… I just wanted to say that I absolutely love your blog. Your posts are so informative and well-written, and I look forward to reading them every day.

    I also have a question about this recipe (which looks amazing by the way). In particular the one with the silken tofu… How small is a “small block” of tofu? Would it just be half of an 8 ounce block?

    Thanks so much!

  2. love your blog, girl – but biggest peeve is when bloggers write things like “can” of this or “package” of that…We don’t all use the same products…What is the weight (in grams, for example) of the tofu you use in this recipe?

    thanks so much

  3. Both of the pumpkin pudding recipes sound so delicious! For the first, is there something you could use in place of the cashews? My son is allergic to nuts and has a sensitivity to soy. :/

  4. Thanks for the recipe Gena! My son has an intolerance to dairy, egg, and soy, so I have been trying to figure out how to make a pumpkin pie for us to enjoy. The cashew version is perfect. I made half a batch yesterday, and we promptly ate it. Today I made mini pumpkin muffins for him and his friends for a Halloween lunch party and frosted them with the high-raw pumpkin pudding. They were a hit with all the kids and the moms!

  5. Do you know how many ounces a small pack of the tofu is. My supermarket had 16 oz packages which seemed like way too much for one can of pumpkin. I would love to know because I am excited to make it:)

  6. That looks super yummy!

    I don’t think the cashew one is that high in fat though…if it serves 4 people, that’s only 2 tbsp of nuts. Not like the 1/2 cup of nuts I’ve seen in some raw recipes, haha.

    I don’t have cashews but I have macadamias. I think that would be an interesting flavor combo!

  7. yum! these look great! 🙂 another plus for the tofu version — the price! cashews are so expensive here, but tofu is very affordable! can’t wait to try this.

  8. Yummy!! Only one questions, what is considered a “small block of tofu”? Is it the Or the smaller version like trader joe sells 8oz?

  9. Oh boy do these look delicious! Maybe I’ll make them for my more carnivorous family. It’s amazing how different the colors are even though the ingredients aren’t all that different.

  10. This pumpkin pudding looks so amazing! I have had pumpkin puree on my hands for a while now and was at a loss as to what I wanted to do with it… now I know! Can’t wait to try it out. Thanks

  11. These look delicious. Rookie question, but, how long would the dates need to be soaked? Thanks!

  12. Ooooh, both of these look amazing! 😀

    My Mum used to make pumpkin pie every year, but I always liked the filling best so I’ll definitely be trying (both) of these soon – they look easier to make and delicious!

    Is one of them thicker than the other at all? I’ve never tried making desserts with tofu before, I usually love things with blitzed nuts though!

  13. I’m right with you on preferring the pie without the crust, although I know some folks like the texture contrast. I guess some nut/date crumble on top would keep them happy.

    If you wanted to make the raw version lower in fat, you could halve the amount of cashews and use a quarter cup of irish moss gel or a half teaspoon of agar and the texture and flavor would still be delectable. And for those with nut and soy allergies, you could use coconut cream (if not allergic to coconut) and some extra thickener (such as agar again).
    love
    Ela

      • I totally sympathize with leeriness (or TERROR) of Irish Moss: it’s a sea veggie that arrives encrusted in salt and sometimes in old bits of fishing line or exploded plastic. That said, if you’ve got a Vitamix and plenty of good water, and some patience, it really is worth getting down.

        You just need to soak, swish, rinse, and change the water at least four times. The rinse water has got to be awesome minerals for plants, btw.

        I usually soak, swish, rinse, change water out four times, and then leave overnight. I blend it with a little lemon juice and sometimes a little stevia, and as little water in the blender as will make it turn. Note here that I always have to add some water half-way through: at the start, it’s all loosey goosey, but when it starts to congeal, it locks down and gives the Vita a workout.

        But it is so good in smoothies, puddings, breads, even dressings–and so long as you get the salt out, the taste really is neutral.

        OK–I gotta run but one more idea I’ll share with you. I haven’t tried this one, but I’ve read that you can use KELP NOODLES the same way that you would use Irish Moss! It has those same polysaccharides, so I guess it would also thicken. Seems a shame to waste the wonderful texture of kelp noodles, but if you’re averse to using the Moss, it might be a ‘gateway’ 🙂
        love
        Ela

  14. These both look wonderful…thanks for the options and comparisons and the simplicity of both!

    Gena – I am eating your gingery rice and squash bowl right now (with edemame vs. peas) and am in heaven…the gooeyness of the carmelized squash and onion with the ginger is just a wonderful texture/flavor profile. I couldn’t find the pink rice, but chose another similar variety from Lotus..they offer the most flavorful, aromatic rices and many are relatively nutrient dense too.

  15. YUM! I am getting ready to go through major jaw surgery where I’ll be on a liquid/soft foods diet for at least 6 weeks. I’m super bummed since I love to nosh on a high raw diet full of crunchy fruits and veg. However, these puddings sound great and will add a nice treat, especially the raw version since it will be more filling. YUM!

  16. thanks for not putting um, yucky raw pumpkin in this. i dont find raw pumpkin palatable. this sounds very palatable! but I like a crust as a contrast. i am sure i can figure out a recipe. happy pumpkin season!

  17. I totally agree, the crust is pretty much in the way. I’m excited to try try the cashew version since I can’t do soy.

  18. um…i love you! i wonder if i could combine the recipes to make half fat version (1/2 the amount of cashews and 1/2 the amount of tofu). since i’ve been under a good bit of stress lots of fat at once has been causing some tummy distress. but i love the richness of fat so i figure the lite version might not be satisfying enough you know? i’ll let you know how it goes! can’t wait to try. yours truly, an orange palmed pumpkin lover

    • I have had good results replacing silken tofu with banana (and reducing/eliminating other sweeteners) in silken tofu based puddings. I seem to do fine with minimally processed soy (ie tofu, tempeh, miso) but do not always have tofu on hand, while I always have bananas.

  19. These both look like perfection! I never eat the crust on my pumpkin pies… looks like I’ve just been going about it all wrong this whole time. <3

  20. I got pumpkin in my farm share last week so I’m going to cook and puree it for one of these puddings. I think I like the high-raw one for pudding. Though for placement in an actual pie crust, the tofu one sounds superior.
    Looks lovely!
    Picture this: a hot cup of joe, a bowl of pumpkin pudding and a (Tues/Wed) crossword puzzle. Love. Fall. <3

  21. This is definitely how I’d prefer pumpkin pie – crust just gets in the way. Think I may try both and then make this for my Thanksvegan feast dinner at our house in ramekins (alongside a fall harvest apple crisp – think the two would be very pretty and tasty together).

  22. Oh my goodness! I love pumpkin, and both of these sound to die for. Good thing I just stocked up on pumpkin 😉 and I want to try your pink rice! Thanks for all the great recipes!

  23. Yum, both versions look phenomenal and have me licking my lips already 🙂 Like you, i’m not a big pie crust fan, and same with cake as well. I’m always ditching the crust and heading straight for the filling or icing 🙂 May have to serve this for dessert one night as pudding! Looks super creamy and rich.

  24. Oh heavens, Gena, these look and sound amazing! There’s no culture of sweet pumpkin desserts in Australia, so I’ve never had anything like pumpkin pie, yet I know that I’d love this. (‘Course, corollary to the above is we don’t have canned pumpkin, so fresh all the way for me!)

  25. Both versions look delicious! They make me want to dive in!

    I’m still back at the roasted butternut squash pic and the pink rice salad, too. Yum.

    And you lost a recipe…well the only reason I have 99% of the recipes I have is because of my blog. If I didn’t blog about them and write them down in a blog post, there’s no way I could remember things…and I’d lose all my little scraps of paper in the meantime.

    Have a great week, Gena 🙂

  26. Both of these look delectable! It was Canadian Thanks Giving for us this weekend (or carb fest, if you are us) and I made a raw pumpkin pie without the pumpkin! I used the pumpkin pie spices, dates, molasses and creamed coconut. It was awesome!

  27. Just in time for a bit of cooler weather … can’t wait to try this pumpkin pudding. I will use the cashew version because I have to watch my soy intake due to autoimmune diseases … Really looking forward to this creamy pumpkin yum!

  28. Wow, both of these look incredible – bummer I live on the other side of the globe where it’s Spring and pumpkin is out of season and ridiculously expensive! Am thinking a MANGO and lime variation of your genius recipe would go down a treat 🙂

  29. Beautiful photos as always! Tree nuts are a top allergen though so I am a little confused by the pros for the raw version. My daughter can’t have either so we don’t keep soy or nut products in the house (along with her other allergens). I do love to read about wonderful food, I don’t mean to sound critical but the allergy mention worried me. Thank you for sharing.

    • What a stupid error! Of course they are a common allergen. Everyone’s so obsessed with gluten and soy lately that I forget about nuts. I edited 🙂

        • Avocado is a great substitute for nuts! I made an awesome smoothie yesterday that could easily be a pudding without the ice: 1/2 can pumpkin puree, 2 dates, 1/2 avocado, almond milk, spice, ice.