VEGAN PUMPKIN PUDDING

Pumpkin Pudding
1 can pumpkin purée
1 2/3 cups soy or almond milk
3 Tbsp. cornstarch
2 Tbsp. maple syrup
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Soy whipped cream
Walnuts

Whisk all the ingredients except the soy whipped cream and walnuts together in a bowl until creamy.
Pour into a saucepan and simmer over medium-low heat until thick, about 6 to 8 minutes.
Transfer into individual serving cups and chill in the fridge until firm, about 1 1/2 hours.
Top your cups o' pudding with some soy whipped cream and a few walnuts … and enjoy!
Makes 4 servings

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