Pumpkin Pudding


• 1 ¾ c. pumpkin, canned
• 3 c. almond milk
• ½ c. applesauce
• ¼ c. brown sugar
• ½ tsp. cinnamon
• 1 tsp. salt
• 1 tsp. vanilla
• 3 Tbsp. cornstarch


  1. Place all ingredients in the blender and blend until smooth.
  2. Pour into a medium-size saucepan and heat over medium until thickened.
  3. Cool to room temperature and then store in refrigerator till cold.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.