PINEAPPLE PUMPKIN PUDDING
It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you!
Makes 9 cups
20 oz. can crushed pineapple
29 oz. can pumpkin
3-1/2 c. Silk Nog (veggie egg nog)
1/2 c. dark brown sugar
1/2 c. white sugar
2 T. unsweetened cocoa powder (I used light; if using dark, the pudding will darken as well)
1/2 c. golden raisins
1 T. powdered ginger
1 T. ground coriander
2 t. turmeric
1/4 t. ground cloves
1 T. vegetable oil (something light)
1 t. salt
1/3 c. water mixed with 1/4 c. cornstarch till smooth
2 T. fresh lemon squeeze
dairy-free whipped topping (garnish)
ground cacoa (cocoa) beans (garnish)
In extra-large saucepan combine first 13 ingredients, up to and including salt, stirring well after each addition till as smooth as possible.
Bring to soft boil, then cover, reduce heat to low and cook 30 minutes, stirring occasionally to prevent sticking.
Add cornstarch liquid, stir till thickened, then continue to cook another 15 minutes on low heat, uncovered, stirring as needed.
Remove from heat, add 2 T. fresh lemon squeeze, stir to fully incorporate, then let sit at room temperature till warm.
Either spoon into dessert dishes or into large covered container, then refrigerate till ready to serve.
If desired, top with veggie whipped cream, sprinkle with nutmeg, followed by ground cocao beans.
Notes: If you’re using this in a restaurant, then definitely pack in large container, then spoon into dessert cup to order, followed by the toppings.
For the whipped topping I used Rich’s Whip. Available frozen in Jewish markets, wholesale/retail/distributor markets – actually a bunch of places. Check out their website. I buy mine either at drugmart or GFS (Gordon’s Food Store).