Tried this, made it, and LOVED LOVED LOVED IT! It is so easy and full of wonderful fall flavors. With only 1/4 cup of maple syrup for the sweetener it’s hard not to “over indulge” in this tasty dessert.
For this month’s Secret Recipe Club I was assigned Tea and Scones. Margaret of Tea and Scones has some amazing baking on her site! While I have to agree with her that scones are amazing, I was drawn to her Pumpkin Rice Pudding recipe.
In her post Margaret mentioned that the recipe made A LOT of rice pudding, so I halved the recipe. I also took her advice to pump-up the spice a bit. Since I wanted to veganize the recipe I made the following substitutions; maple syrup for honey and So Delicious unsweetened coconut milk for the cow’s milk. Lastly, I reduced the amount of sweetener (in my case maple syrup) because in general I do not like my desserts as sweet as most people do.
Life was a bit busy the day I decided to make the rice pudding, so I decided to take a chance…
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