Vegan Pumpkin Pudding
1 lb silken tofu (I used one pack of Nasoya silken tofu)
1/2 tsp salt (I used a pink salt)
2/3 cup maple syrup
1 cup canned pumpkin, unsweetened
3/4 tsp pumpkin pie spice
optional add-in: 1/2 cup extra virgin coconut oil, melted slowly
1. Add all ingredients to a blender.
2. Blend on low -> high until smooth and creamy. The mixture will be watery at this point, but placing it back in the fridge or freezer will firm it up a bit.
3. If you are adding the coconut oil, melt it in the microwave (don't let it get too hot though - just softened - you can also do this on your stove top). Then very slowly pour into the pudding mixture while blending on low. You don't want the coconut oil to chill too quickly and turn into little beads - a slow smooth blend is ideal.
4. For quick chill: pour pudding into tiny serving cups and place in the freezer for 15 minutes - then move to fridge until ready to serve.