I've been inspired to make more pumpkin treats after receiving this cute pumpkin from a friend's garden, and a huge pumpkin from my mom. I had trays of pumpkin baking in my oven all afternoon a few days ago. While still warm, I spooned the pulp away from the skin and chilled it before pureeing in the food processor. I conjured up all kinds of images of what I'd like to create with it. I like the idea of using pumpkin that I prepped and baked myself but you can easily use canned pumpkin in these recipes. The homemade stuff is a bit thicker if I remember correctly, so you may have to adjust the liquid accordingly.
I decided I wanted to make a pudding without irish moss this time and remembered that Gena used xantham gum as a thickener in one of her recipes. I went on the lesser side as I know how gummy it can make things and proceeded with caution. I absolutely loved the end result. I couldn't resist topping the pudding with cashew caramel turtles !
1 cup pumpkin puree
1/4 cup pitted, packed dates - chopped
4 tablespoons thick coconut milk
2 drops stevia
1/2-3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon xantham gum
Blend all but the gum until smooth and creamy. Add the gum and blend again.
Chill, sprinkle with cacao nibs, choccie chunks, or whatever else you like, and eat up!
Pumpkin Shake was a great afternoon snack. It all started with the fresh seeds and "guts" blended with water to make pumpkin milk! A bit strong on its own but in a shake it works beautifully and makes it creamy! Next time I would water it down more. Probably more like 1 3/4 cup water but who knows, you might like it stronger.
Fresh Pumpkin Milk
2/3 cup seeds/guts
1 1/4 cup water
Blend both together in a high speed blender.
Strain through a nut milk bag.
Pumpkin Shake: Blend some pumpkin seed milk, bit of coconut milk, dollop of pumpkin pudding, more cinnamon, stevia, and ice!
I hope you're having a lovely weekend! Go eat some pumpkin! :)