Wednesday, November 25, 2009

pumpkin pie pudding

It tastes just like pumpkin pie. So much so that it's almost too rich for me. But good for a treat.

1 small pumpkin or one can of pumpkin
1/2 cup raw almonds, soaked
4-6 dates
pumpkin pie spice (cinnamon, nutmet, ginger, clove)

To cook the pumpkin (if not using canned), cut it in half, scrape the seeds and stringy stuff out, put upside down in a pan with about 1/2 inch water, cook for an hour at 375 or so.
Soaking or boiling the almonds briefly (blanching) makes their skins come off easily and they taste sweeter without the skins.
Remove the pits from the dates.
Blend everything in a blender.


Maija Haavisto said...

Sounds like those yummy raw food desserts, except that it isn't raw of course. Will have to try it. My husband doesn't like pumpkin pie, so when I've made it I've ended up eating the whole thing myself (which is kinda nice, but...)

Patricia said...

I make something similar to this, but with steamed carrots instead of the pumpkin and raw cashews instead of the almonds. I like it because the carrots are much easier and quicker to cook than pumpkin and they allow me to circumvent the processed/canned pumpkin product and still have a pumpkin-pie-like treat.

kneecap said...

Patricia, that sounds great! We get really good local, sweet carrots several months of the year. And the cashews do sound really well. hmmm, might have to try this tomororw.

Maija, if you are on the fuhrman forums, there is another recipe for pumpkin pie pudding that's different. It uses frozen banana, and peach for sweetener instead of dates.