janet @ the taste space

Pumpkin Gingerbread Pudding

In Breakfasts, Desserts on November 13, 2012 at 6:34 AM

I have been blogging for over 3 years (and cooking for myself for the past decade), so you’d think I’d have figured everything out in the kitchen by now, right?


You’d think I’d have figured out what I like to eat or not…


OK, I know what I like but I love trying new things. It is harder to pinpoint what I don’t like. (Other than celery).

With my never ending stash of pumpkin puree, I whipped up a quick and simple pumpkin pie pudding. It didn’t woo me.

While I grew up with turkey at Thanksgiving, we rarely had stuffing (no one likes it), sometimes had cranberry sauce (not sure who likes it) and we never had pumpkin pie (who knows why). I don’t know if I have ever had it except as a raw cheesecake from Naked Sprout (which doesn’t really count as traditional pumpkin pie).

I figured a sweet pumpkin pie pudding with pumpkin, maple and pumpkin pie spice would be great. It was missing something, though. I didn’t know what. I added some blackstrap molasses to make this more gingerbread-like. I definitely preferred the sharp bite from the molasses. But as I licked my way through my dessert, I wasn’t particularly smitten with its pudding nature. I don’t really like pureed soups either. I like soups with body and bulk. So I stirred it into my morning oats with the natural Sun Warrior blend and I had a happy protein-rich breakfast for the week. Creamy with some body from the steel-cut oats. Re-purposed dessert for breakfast, yum. 🙂

I also thought it would be fun to share my trusty travelling spork. A spoon, a fork and a knife, all in one. This one is orange, to boot. 🙂

This is my submission to Ricki’s Weekend Wellness and this month‘s Simple and In Season.

Pumpkin Gingerbread Pudding
Adapted from Choosing Raw

2 cups pumpkin puree
1 package (10 oz) silken extra firm tofu (I used Mori-Nu)
2 tsp pumpkin pie spice
1/4 cup agave or maple syrup (may reduce if using more molasses)
1 tbsp blackstrap molasses
1 tsp vanilla

1. Place all ingredients in a blender or food processor and blend until smooth. Serve as is, or blend it with your morning oatmeal! I prefer the latter.

Serves 4.

  1. I think this sounds delicious! Then again, I’ll eat pretty much anything pumpkin! Cute spork 🙂

    • Thanks Gabby! I still have tons of pumpkin left, so I think it may continue to get added to my morning oatmeal, without the extra sweetener, though. We even have a holder for the spork! I’ve broken one so at least it is protected in there. We love it for travelling. 🙂

  2. Minus the tofu and plus some oatmeal and you have my dinner last night! I love mixing spiced pumpkin mixed into just about anything.

    Thanksgiving was never my favorite exhaust I don’t like the traditional foods. Dry turkey, stuffing, and cranberries aren’t my cup of tea. I never skimp on the dessert table though!

  3. Mmm I would love to put this over oatmeal! Thanks for the recipe:)

  4. What a great combination with the pumpkin and tofu. So much healthier than that piece of pumpkin pie I had last night with whipped cream–and probably better tasting! You may have inspired me to change my wayward ways.

  5. I’m glad you shared it anyway despite not loving it – there is very little to do with pumpkin that I don’t love!

  6. I think I’ve gotten better and better at only making things I like…but ever once in a while I hit a dud. It happens. At least you managed to turn it into something delicious though!

  7. I love cranberry sauce! Some would be delicious right on top of this pudding. 😉

  8. Things change.. that’s half the fun! It looks yum. Will it work with mashed pumpkin? I’ve never seen canned pumpkin….

  9. The pics sure wooed me! I think kids would like this … little kids … 🙂 Still going to try your recipe thought! 🙂

  10. Too bad you weren’t thrilled by this dessert – it sounds like something that I would love! Did you eat it cold or warm? I could imagine it being good either way! Also, I have a green spork just like that and I brought it with me to Korea last week because I’m not the best with chopsticks (I never actually needed it though). I usually keep it in my office for eating lunch – it works no matter what I bring!

    • I ate the pudding at room temp but maybe cold or warm would have been better… in any case, it was perfect in my oatmeal. 🙂 Yay for sporks! Rob recently bought a carrying case for it because I broke one in half without much provocation. We like them too much to have them break on us… I agree, it is great no matter what I choose to eat. 😉

  11. […] all the recent sweets, it was probably no shock that I’d jump on the chance to try a sweetener-free […]

  12. Bummer that it didn’t work out as a dessert, but the breakfast option sounds stellar! I’d love to start my day with this. And that travel utensil is awesome.

  13. […] The Taste Space joined in with this lovely Pumpkin Gingerbread Pudding. I imagine it would make a great alternative to a chocolate mousse or as Janet says, a nice […]

  14. Thanks for entering Simple and in Season Janet the round up is now live! I love this, its like an alternative to chocolate mousse!

  15. Yum! This looks super! Thanks again for submitting to findingvegan.com 🙂

  16. […] 1. Pumpkin Gingerbread Pudding from The Taste Space: […]

  17. i am wondering if I can use soft tofu in this. I some soft tofu left over from my lasagna yesterday. Please let me know. Thanks.

  18. Finally! At long last someone who hates celery as much as I do! The only other thing I KNOW I don’t like in equal proportion is liver. That said, this pudding sounds very nice and like a great addition to oatmeal. It might be fun to add some candied ginger to it (my all-time favorite cookies have powdered, fresh and candied ginger in them, all at the same time).

  19. […] A bit of a thicker smoothie, here is a Pumpkin Gingerbread Pudding. […]

  20. Sometimes when I make up a dessert and it feels like something is missing, it’s just a pinch of salt.

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