Barley, Pumpkin, and Blueberry Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This is a delicious pudding that is also loaded with beta-carotene and many other rich antioxidants.


  • 1 16-ounce can (about 2 cups) pumpkin
  • ½ cup


  1. Preheat oven to 350°F.
  2. Combine the pumpkin, brown sugar, cinnamon, cardamom, almond extract, and nutmeg in a large bowl. Mix thoroughly with a whisk. Add the eggs and soy milk, and whisk to blend. Add the cooked barley and the blueberries. Spray a 3-qu