Pumpkin Pudding

1. 1

   Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls.

2. 2

   Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture.

3. 3

   Let sit 5 minutes.

4. 4

   Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes.

5. 5

   Whisk in sugar and salt, stirring to remove any lumps.

6. 6

   Stir in pumpkin puree and dried fruit.

7. 7

   Continue cooking and stirring 2 minutes more.

8. 8

   Remove from heat, and spoon into heatproof serving bowl.

9. 9

   Serve warm, or refrigerate.

10. 10

    To serve, garnish with toasted pecans, if using.

No additional tips available.