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Vegan Pumpkin Noodle Pudding October 26, 2011

Filed under: vegan dessert — sharonsweets @ 1:30 pm

Vegan Pumpkin Noodle Pudding

Here’s an easy way to make a vegan holiday version of a traditionally dairy and egg-heavy Jewish staple.

Makes 9 servings.

1/2-2/3 of a 1 lb. package of vermicelli/angel hair pasta
1/3 cup vegan butter

Cream Ingredients
1 1/2 cups silken tofu, drained
1 cup soy cream cheese
1 cup canned pumpkin
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Topping Ingredients
1 sleeve graham crackers
1/3 cup vegan butter
1/4 cup sugar
1 teaspoon cinnamon
pinch nutmeg

Preheat oven to 350 degrees F and oil a 9×9 pan.

Cook the pasta for about 5 minutes, or until al dente.
Toss in a large bowl with the vegan butter.

Blend all the cream ingredients in a blender or food processor until creamy.
Combine with the pasta and butter and place in baking dish.

In a food processor or blender, combine the topping ingredients until large crumbs form.
Spoon evenly over the mixture in the pan.

Bake 10 minutes at 350 and turn down oven to 325. Bake another 40 minutes.
Let cool and serve warm.
Keep refrigerated.





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