This is a very rich and creamy dessert that tastes surprisingly similar to (and possibly even better than) pumpkin pie. I like to top it with coconut whipped cream, and I’ve found a great recipe and step-by-step photo tutorial for making it here.
This is the perfect dessert to share with non-vegan friends and family around the holidays; they’ll be pleasantly surprised how creamy and delicious a vegan dessert can be!
What’s your go-to vegan holiday dessert? Share it with us in the comments section!
8 oz (1/2 1-lb package) Nasoya Silken Tofu (or whatever silken tofu you like)
3/4 cup raw or vegan sugar
1 can (15 oz) pumpkin purée or 2 cups cooked and puréed pumpkin
1 can (13.5 oz) coconut milk
1/2 cup almond milk
1 Tbsp pure vanilla extract
2 tsp pumpkin pie spice (or 1/2 tsp each cinnamon, nutmeg, cloves, ginger)
Combine silken tofu and sugar in a large bowl and stir really well with a wire whisk. You are creaming together the tofu and sugar, so just keep stirring until all the sugar is dissolved and you achieve a smooth, creamy consistency.
Add pumpkin and stir until smooth and creamy once again.
Add coconut milk (shake can well before opening), almond milk, vanilla, and pumpkin pie spice. Mix well.
Pour the mixture into your favorite 2-qt ice cream maker and let it run for about 30 minutes (times will vary according to brand).
Top with coconut whipped cream.
Per serving: 329 calories (220 from fat), 24.5g total fat, 21.1g saturated fat, 0mg cholesterol, 19mg sodium, 25.7g total carbohydrate (3.9g dietary fiber, 18.6g sugar), 4.5g protein, 0% vitamin A, 5% vitamin C, 4% calcium, 14% Iron
- Good Points: Low in sodium, very high in Vitamin A