Pumpkin Pudding With Candied Pecans

• 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

1. 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.
2. 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.
3. 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.

silken tofu, condensed milk, maple syrup, vanilla, ground cinnamon, ground cardamom, nutmeg, salt, pumpkin, pecans, pecans, sugar, salt, remaining ingredient

Taken from www.myrecipes.com/recipe/pumpkin-pudding-with-candied-pecans (may not work)