whole food, vegan, gluten-free meals for large gatherings

The Great Life Cookbook

  • Pumpkin Pudding

Prep Notes: Traditional fall spices make this dessert a gratifying finale to an autumn feast. Make sure to have a couple of large bowls handy. When assembling a shopping list, notice that the following ingredients are used more than once: tofu, rice syrup, maple syrup, and vanilla. Of the total soymilk in the pudding, 1½ cups is used to blend into the pumpkin mixture; 1 cup is used for dissolving the arrowroot.

4 or 5 small pie pumpkins (9 cups puree)

12 ounces soft tofu

1½ teaspoons sea salt

1 cup brown rice syrup

1½ cups pure maple syrup

1 tablespoon cinnamon

1½ teaspoons ginger

1½ teaspoons nutmeg

½ teaspoon cloves

1 tablespoon vanilla extract

2½ cups unsweetened vanilla soymilk

½ cup arrowroot

1.    Preheat oven to 350 degrees.

2.    Cut the pumpkins in half lengthwise, leaving the seeds in. Place on a glass baking dish, stainless baking pan, or any baking sheet, with the inside facing downward.

3.    Sprinkle with a pinch of sea salt and ¼ cup of water. Bake at 350 degrees, until soft, approximately 1½ hours.

4.    Scoop the seeds out and discard. Scoop the flesh out into a big bowl.

5.    Mix pumpkin, tofu, sea salt, spices, syrups, vanilla and 1½ cups of soymilk in a blender or food processor until smooth.

6.    Dissolve ½ cup of arrowroot in the 1 cup of soymilk, making sure to mix thoroughly to remove any clumps of arrowroot. Fold into the pumpkin mixture directly before baking.

7.    Bake for 1 hour in a large glass baking dish until the top is golden brown.


Whipped Soy Cream

2 pounds firm tofu

1 cup brown rice syrup

1 cup pure maple syrup

½ teaspoon sea salt

1 tablespoon vanilla extract

1 teaspoon almond extract

1.    Boil the tofu for 10 minutes and then rinse under cold water.

2.    Squeeze out as much extra water from the tofu as possible by pressing the block in a strainer or inside a cloth napkin.

3.    Whip all ingredients together in a blender until smooth.

4.              Place a dollop on each serving of pudding.