1 can (15 oz) plain pumpkin
1 2/3 cups soy milk
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.
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.
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.