Baked Pumpkin Pie Pudding!

Hey my Scrump-dilli-lump-tious Pumpkin Pudding Cups! 😀

Thanks for all of your comments on my post on how I am a writing-in-the-margins kind of gal and other things you may not know about me. I loved hearing about some of the health documentaries and workout videos that some your favorites!

Do you want a treat that is full of goodness, healthy yet tastes naughty, and keeps you full for hours?

I have the answer.

My Baked Pumpkin Pie Pudding!

Add the non-dairy milk, pumpkin, and tofu to the blender.

Put the cap on the blender,

And blend until smooth.

You can also do these first steps (all of the steps before baking in fact) in a bowl if desired. Just make sure to really mix the tofu and pumpkin together until they become one.

Add the spices and stevia! 

Blend until combined. (You could also just whisk it in by hand, but I’m lazy, so I just use my blender.)

Pour it into a lightly sprayed 9-in pie pan.

I like to place the pie pan on a cookie sheet to allow for better balance.

Bake at 350 degrees F (177 degrees C for those who use the metric system) for about 60 minutes or until it is golden brown and bubbling slightly in the center.

This time it looks like a hunter from a cave painting! 😀 If you turn your head 90 degrees to the left, it looks like an “A,” a monster holding a stick and stretching out the other arm…. Upside down it looks like a run-away chicken … if you turn your head to the right 90 degrees, it reminds me of a dragon…. Haha, I always have fun when I make these. 🙂

Allow the pudding/pie to cool (it thickens as it cools), and serve! My family likes to top it with Cool Whip or whipped cream, while I like it just as it is.

Baked Pumpkin Pie Pudding

Vegan, Gluten-Free, Sugar-Free, High-Protein

Ingredients

• 1 (15 oz) can 100% pumpkin purée (I used organic)
• 1 (14 oz) container silken soft tofu (I used non-gmo)
• ½ cup non-dairy milk (I used organic vanilla soy milk), or more if needed
• ½-¾ cup stevia baking blend, ( I like the flavor with ½ cup, but my family prefers it at ¾ cup) or regular sugar
• 1 ½ tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground cloves
• 1/8 tsp ground nutmeg

Directions

Add the non-dairy milk, pumpkin, and tofu to the blender. Put the cap on the blender, and blend until smooth. You can also do these first steps (all of the steps before baking in fact) in a bowl if desired. Just make sure to really mix the tofu and pumpkin together until they become one.

Add the spices and stevia!  Blend until combined. (You could also just whisk it in by hand, but I’m lazy, so I use my blender.)

Once the mixture is even in tone and creamy (it should be thick-ish), pour it into a lightly sprayed 9-in pie pan. I like to place the pie pan on a cookie sheet too to allow for better balance. Then bake at 350 degrees F (177 degrees C for those who use the metric system) for about 60 minutes.

Allow the pudding/pie to cool (it thickens as it cools, so just be patient), and serve! My family likes to top it with Cool Whip or whipped cream, while I like it just as it is.

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Officially my favorite food EVER! This is perfect for a late night snack, too! (Not that I know anything about that. ;))

Make sure to lick the spoon!

I may have been caught red-handed eating half of this pie… more than once….

I love how this is practically veggies and protein, but it also tastes naughty. What more could you ask in a treat?! 😀

Do you like to use Pumpkin? Tofu? I like using tofu in places where people never suspect. Like how I got my sister to eat tofu through this – she never suspected. You should have seen her face after I told her. 😀 While getting the goodness of tofu, she enjoyed a delicious treat! 😀

Do you eat particular foods at different times of the day that are “designated” for a certain time of the day? I like breakfast for dinner – especially pancakes when we do this; and healthier cookies/cookie dough/pies/puddings for breakfast, lunch, snack, or whenever!

What do you look for in a treadmill? I think we might get one for Christmas!

xoxox,

P.S. You can also make a homemade crust and use it with this for a Pumpkin Pie. I did that for Thanksgiving and it worked beautifully.

EDIT: DID I ADD THAT THIS IS LESS THAN 70 CALORIES FOR 1/8 OF THIS PIE?! 😀