Instructions:

Yield: 4 servings

Pumpkin Pudding
1 pk Silken tofu, firm
1/2 cup Pumpkin, cooked & pureed
1/3 cup Maple syrup
1 tsp Pumpkin pie spice

Carob Pudding
1 pk Silken tofu, soft
1/3 cup Maple syrup
2 tbsp Carob powder
1 tsp Grain coffee

Puree each pudding ingredients separately in a food processor. Spoon about 1/8 of pumpkin mixture into 4 parfait glasses. Top with 1/8 carob mixture. Repeat until all the pudding mixes have been used up. Chill for at least 4 hours or overnight.