- 1¼ cups pumpkin puree (a little over ½ of a 15-ounce can)
- 1 cup unsweetened plant-based milk
- ½ cup 100% maple syrup
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 8 slices stale whole wheat bread, cut into 1-inch cubes (about 6 cups)
- ½ cup golden raisins
- Serve with Vanilla Bean Whip
Chewy bread in a decadent, creamy pumpkin custard, this is the perfect dessert to put front and center on the Thanksgiving table. Serve with Vanilla Bean Whip.
Preheat the oven to 350ºF. Have ready an 8 x 8-inch nonstick or silicone baking pan.
In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.
Transfer the mixture to the prepared pan. Bake for 25 minutes, or until the top is golden brown and firm to the touch. Serve warm.
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Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.View all contributions by Isa Chandra Moskowitz