How To: Make Easy (Sneaky) Vegan Chocolate Pumpkin Pudding

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1. Gather the ingredients.

Note: Pre-measure everything before beginning this recipe, as it comes together very quickly once you have started.

  • ¾ cup pumpkin puree
  • 1 ¼ cup nondairy milk, divided-I like a combination of almond and coconut milk. Be aware that some milks are more watery than others, which may effect the texture of the pudding.
  • 1/8 cup cornstarch
  • ½ cup coconut or regular cane sugar
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup chocolate chips or chopped chocolate bits
  • 1 tsp vanilla
  • Optional-chopped almonds or vegan whipped cream for topping

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2. Prepare the pudding base.

Stir the cornstarch with 1/4 cup nondairy milk in a small bowl and set aside. In a medium saucepan, place the rest of the nondairy milk, sugar,and spices. Bring to a low boil over medium heat.

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