Vegan Pumpkin Pudding and a Winner

The raw chocolate giveaway has come to an end.... but it was a challenge finding a winner! Why?? It started when the random number generator lead me to a name who left no email address. Ok no biggie, I tried again - another person who didn't leave an email. Ok, again - a third person who didn't leave an email (which is strange because while reading through as answers came in it seemed like most people did leave an addy). This time I clicked on their name which led me to a website where even their "about" page had no contact info. After that I chose the name before the prior person - they had an email and got back to me quickly. Congrats Kat! Your choccies are coming soon!

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.

Pumpkin Pudding

I decided I wanted to make a pudding without irish  moss this time. I couldn't resist topping the pudding with cashew caramel turtles!

1 cup pumpkin puree
1/3 cup pitted, packed dates
1/4 cup full fat coconut milk
1/2-3/4 teaspoon cinnamon
1/2 teaspoon vanilla

Blend all ingredients 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! 🙂

Part of Wellness Weekend, Slightly Indulgent Tuesdays

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  1. November 6, 2011 at 18:56

    Congrats to the winner, I'm really jealous! ;)<br /><br />That pudding looks amazing! Yum!

  2. November 7, 2011 at 01:55

    I'm jealous, too! But, I'll still order some for Christmas gifts! I have never even heard of pumpkin milk and cannot wait to try making it! You are so awesome, Heathy! xoxo

  3. November 7, 2011 at 13:42

    Yum, that looks so good! At first I thought that was mushrooms on top though lol...:)

  4. November 7, 2011 at 22:12

    I love using pumpkin seeds and melon seeds to make milk--feels like using all the parts.<br /><br />So funny--Gena made a pudding using irish moss, and now you're trying xanthan gum. Cool to diversify...

  5. November 7, 2011 at 22:35

    all of these recipes look wonderful!<br />love pumpkin<br />and what a great idea for the milk, we have used regular pumpkin seeds, never straight from the pumpkin. will have to try that

  6. November 8, 2011 at 02:58

    yum! i used my butternut squash guts in a smoothie today. it tasted nice and pumpkin-y=)

  7. November 10, 2011 at 07:30

    A great way to serve pumpkins in different ways. And it really is mouthwatering.

  8. November 14, 2011 at 14:47

    YUUUUMY!! This looks amazing! gotta try it.... everything you makes looks so delicious. :)

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