PUMPKIN PUDDING WITH CANDIED PECANS

PUMPKIN PUDDING WITH CANDIED PECANS

This simple and fast no-cook fall pudding could be dessert at a children's Halloween party. Top with candy corn.
Yield 6 servings

Pudding:

6 ounces firm silken tofu
6 tablespoons fat-free sweetened condensed milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon grated whole nutmeg
Dash of salt
1 (15-ounce) can pumpkin
1 cup frozen fat-free whipped topping, thawed

Pecans:

1/2 cup pecans
2 tablespoons sugar
1/8 teaspoon salt
Remaining ingredient:
6 tablespoons frozen fat-free whipped topping, thawed

To prepare pudding, place tofu on several layers of heavy- duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth.

Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.

To prepare pecans, heat a medium nonstick skillet over medium heat. Add pecans, sugar, and 1/8 teaspoon salt.

Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat. Pour pecans onto a parchment- lined baking sheet. Let cool; coarsely chop.

To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping. Sprinkle about 1 1/2 tablespoons pecans over each serving. Enjoy.