Friday, October 25, 2013
vegan pumpkin pie pudding
Okay, so, I say I don't like squash and then I post ONLY squash recipes. What's up with that??
I don't know, a change of heart? The whiff of a challenge? The fact that I am innundated with them daily at my local market?
So, how can I make squash the best that it can be? Beginning with the fact that I've never met a person who didn't like pumpkin pie, not one, I devised a way to have pumpkin pie without that pesky crust, the crust being the only objectionable part of the whole thing, really... the part that usually ruins my day.
Nothing says Holiday more than a pumpkin pie, and this one is Vegan. Plus-Plus in my book.
Vegan Pumpkin Pie Pudding (and orange variation)
Makes 4 six-ounce sized ramekin servings
15 oz cooked pumpkin (you can use canned, I used 15 oz of one I'd already cooked)
1/4 cup brown sugar
2 tablespoons mollases
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon orange extract (optional)
3 tablespoons cornstarch
1-2/3 cup soy milk
Roasted and salted pepitas for garnish
1. Mix pumpkin, sugars, and spices and orange, if using, in a bowl until combined and smooth. Add cornstarch until well combined and not lumpy.
2. Place milk into saucepan and add pumpkin. Mix until smooth. Heat on a low flame, continuously stirring until mixture begins to gel. Pour into individual ramekins or similar sized bowls. Cool completely. Add pepitas and Enjoy!