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Pumpkin/Chocolate Pudding Parfait

Pumpkin/Chocolate Pudding Parfait

Pumpkin Pudding

1 can (15 oz) plain pumpkin
1 2/3 cups soy milk
3 Tb corn starch
2 Tb pure maple syrup or molasses
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Blend ingredients until smooth. Pour into saucepan and heat over medium-low, whisking often for 6-8 minutes until pudding begins to thicken.  Chill at least an hour and a half.

Chocolate Pudding

1 dairy-free commercial pudding mix, prepared according to box directions using soy or almond milk and then chilled.

Puddings can be layered in stemmed glasses to create a parfait, or in small bowls or ramekins puddings can be spooned in side by side.  You can sprinkle the top of the parfaits with maple-glazed pecans.

Maple-Glazed Pecans
1 cup pecan pieces
1/4 cup pure maple syrup

Spread pecans on a nonstick cookie sheet and place in a 350 degree oven for 8-10 minutes.  Remove pecans, then in small saucepan bring the syrup to a boil.  Boil for 1 minutes, then add pecans and stir while cooking over heat for another minute or two, until the syrup has coated the pecans.  Pour out onto a sprayed piece of foil to cool.  Break apart pecans and use as garnish for pudding parfaits.

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