Pumpkin Pudding with Candied Pecans

Pumpkin Pudding with Candied Pecans Recipe
Photography: Karry Hosford
This simple and fast no-cook fall pudding could be dessert at a children's Halloween party. Top with candy corn.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 240
Caloriesfromfat 29 %
Fat 7.7 g
Satfat 0.8 g
Monofat 4.1 g
Polyfat 2.3 g
Protein 5.2 g
Carbohydrate 38.2 g
Fiber 3.2 g
Cholesterol 1 mg
Iron 1.7 mg
Sodium 133 mg
Calcium 103 mg


6 ounces firm silken tofu
6 tablespoons fat-free sweetened condensed milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon grated whole nutmeg
Dash of salt
1 (15-ounce) can pumpkin
1 cup frozen fat-free whipped topping, thawed
1/2 cup pecans
2 tablespoons sugar
1/8 teaspoon salt
Remaining ingredient:
6 tablespoons frozen fat-free whipped topping, thawed


To prepare pudding, place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth. Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.

To prepare pecans, heat a medium nonstick skillet over medium heat. Add pecans, sugar, and 1/8 teaspoon salt. Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat. Pour pecans onto a parchment-lined baking sheet. Let cool; coarsely chop.

To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping. Sprinkle about 1 1/2 tablespoons pecans over each serving.

Sarah Doyle Lacamoire,

Cooking Light

November 2003
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