Pumpkin Pudding

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

vanilla soymilk, vanilla extract, tapioca, cornstarch, confectioners sugar, salt, pumpkin puree, mixed dried fruits, pecan halves

Taken from www.vegetariantimes.com/recipe/pumpkin-pudding/ (may not work)