Pumpkin Pudding


The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.

  • SERVINGServings


  • 2 cups vanilla soymilk
  • 2 tsp. vanilla extract
  • 1/4 cup instant tapioca pearls
  • 1/4 cup cornstarch
  • 1/2 cup confectioners’ sugar, or to taste
  • Pinch of salt
  • 1 15-oz. can pumpkin purée
  • 2 cups mixed dried fruits, including cranberries, raisins and apples
  • 1 cup toasted pecan halves, as garnish, optional


  1. Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
  2. Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
  3. Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
  4. To serve, garnish with toasted pecans, if using.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 290
  • Carbohydrate Content: 67 g
  • Fat Content: 1 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Sodium Content: 150 mg
  • Sugar Content: 41 g