Pumpkin Pudding

Directions

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.