- It's pumpkin pie minus the fuss and calories of the crust!
- This is an amalgam of several recipes.
- This recipe calls for a can of pumpkin puree but you can easily substitute yams, sweet potatoes, or some other winter squash. You can use store-bought puree or make your own.
- My niece and I created this vegan dessert. The plan was to come up with a sorbet but, it was so good we never did freeze it.
- It's important for the mango pulp to be nearly (or completely) thawed. Otherwise, it will become a frozen mass that locks up the food processor.
- Silken tofu is different from regular tofu. To learn more, click on the link below. We used a lite silken tofu to reduce fat and calories.
- While this can be eaten immediately, the nuts take on a nice texture after they sit on top of the pudding (in the fridge) for a few hours. In fact, they were so good, I've doubled the amount.
- If you use pisatchios for the topping, their green color will be more intense if you remove the brown papers before you chop them.
- This recipes makes 5-6 servings -- depending on the portion size.
.
From: Minka’s Kitchen
.
