Pumpkin Pudding with Candied Pecans

Ingredients

• 15 ounce pumpkin puree canned
• 0.1 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.3 cup maple syrup 
• 0.1 teaspoon grating nutmeg whole grated
• 0.5 cup pecans 
• 0.1 teaspoon salt 
• 1 Dash salt 
• 6 ounces silken tofu firm
• 2 tablespoons sugar 
• 6 tablespoons condensed milk fat-free sweetened
• 1 teaspoon vanilla extract 
• 1 cup cool whip fat-free frozen thawed
• 6 tablespoons cool whip fat-free frozen thawed

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• blender

Directions

1. To prepare pudding, place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes.
2. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth.
3. Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth.
4. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.
5. To prepare pecans, heat a medium nonstick skillet over medium heat.
6. Add pecans, sugar, and 1/8 teaspoon salt. Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat.
7. Pour pecans onto a parchment-lined baking sheet.
8. Let cool; coarsely chop.
9. To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping.
10. Sprinkle about 1 1/2 tablespoons pecans over each serving.