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

Sarah Doyle Lacamoire
Recipe by Cooking Light November 2003

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Credit: Photography: Karry Hosford

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

240 calories; calories from fat 29%; fat 7.7g; saturated fat 0.8g; mono fat 4.1g; poly fat 2.3g; protein 5.2g; carbohydrates 38.2g; fiber 3.2g; cholesterol 1mg; iron 1.7mg; sodium 133mg; calcium 103mg.
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