Baked Pumpkin Pudding – A vegan Recipe

Frankly I am not a big fan of pumpkin!!!
But when I saw these small cute pumpkin in Cold storage, I couldn’t help…I got one:-)
As usual it was happily sitting in my refrigerator ....for days :-)
...Untill I came across the Pumpkin pudding recipe while  flipping through the Joy of Vegan baking cookbook

Even a “not pumpkin fan” like me loved the pudding…
Trust me, when the pudding is getting baked your entire kitchen will be filled with spicy aroma... from Dried ginger…cinnamon…oooooooooooo

Recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau

Here goes the recipe
200g Pumpkin Puree
80 ml Almond Milk
¼ Cup Brown Sugar
1 Tablespoon Corn flour
Pinch of salt
½ tea spoon dried ginger grated
½ tea spoon all spice powder
½ tea spoon Cinnamon
½ tea spoon vanilla extract

Preheat oven to 180 Degree
Mix all ingredients in a bowl and mix well using an electric mixer
Pour the mix into ramekins.
Bake for 30 minutes till the top begins to turn golden brown.
Let it cool and server chilled…

The creaminess of pumpkin coupled with the spiciness is just yummmm..