Photography: Karry Hosford
Yield:
6 servings

This simple and fast no-cook fall pudding could be dessert at a children's Halloween party. Top with candy corn.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

MyVeggie2's Review

MyVeggie2
October 10, 2010
absolutely yummy. Made the recipe exactly as written and it was delicous. Nice to be able to make this the night before. Served the kids portions with candy corn on top.