My husband loves pumpkin and chocolate so I made him something lovely.
Pumpkin Pudding (no dairy, no gluten, no eggs, no nuts)
2-3 cups of pumpkin puree (3 if you are serious about pumpkin like we are)
1 package of mori-nu silken tofu
1/4 - 1/2 cup maple syrup (or sweetener of choice)
2 tablespoons melted coconut oil (2 tablespoons measured prior to melting)
dash of cinnamon
chocolate chips to garnish
Bake a pumpkin, allow to cool and remove seeds. Scoop out flesh in the food processor and blend.
Add pureed pumpkin to a bowl, remove 2-3 cups and place back into food processor. If you have leftover, you can freeze it for later use.
Add the rest of the ingredients to the food processor and puree until well blended. Serve immediately or allow to cool in fridge prior to serving (this will make it a bit thicker).
I made this again just the other day, but after I pureed all the ingredients - I tossed in some chocolate chips and turned on the food processor just briefly to get the chocolate chips mixed in. I cannot attest to the taste myself since I did not have any, but my husband was pleased and he doesn't fool around when it comes to things like this. Trust me.
Simple yet effective and a lovely orange color!
Since my daugher can't have soy, I made her pudding without soy:
Pumpkin Pudding 2 (no dairy, no gluten, no eggs, no soy, no nuts)
3/4 cup pureed pumpkin (I stole this from the pumpkin I baked for the above recipe)
1/2 cup coconut yogurt
2 tablespoons maple syrup (adjust to your sweetness level)
Blend in food processor or blender!
Sprinkle maple sugar or cinnamon ontop if you want.
I also made grain-free and nut-free pumpkin bars for Sophie's Halloween party.. they were a big hit. We've definitely used our share of pumpkin this year. It even appeared in our thanksgiving dessert. I made whipped sweet potato, pumpkin and banana with a coconut dried fruit crust.
Here's a picture:
Served with homemade banana coconut ice cream, Sophie's request.
