Pumpkin Pie Pudding
Makes 3 1/2 cups
1 cup Pumpkin, pureed (canned is ok)
1 pkg (19 oz) soft, organic tofu
5 Tbsp Maple Syrup (I use pure grade B)
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp ground Ginger
2 pinches Cloves
1/4 tsp Sea Salt
In a high-speed blender or food processor, puree all ingredients together until smooth.
Enjoy immediately, or allow pudding to cool in refrigerator before serving.
*Sprinkle with cinnamon for presentation.