PUMPKINS PUMPKINS PUMPKINS!! So many pumpkins everywhere! I had to relent and make some sort of pumpkin dish to feel included in the festivities.
You will soon learn that most of my cooking/baking is impromptu. I often set out to follow a recipe and then just end up winging it, and if I’m lucky it really works out! Which brings me to the Roasted Pumpkin Pudding I made for date night dessert tonight. The husband loved it and I hope you will too!
First I chopped pumpkin into bite sized pieces, drizzled them with coconut oil and roasted them in the oven until soft and caramelized…and daaaaaamn it could have been a dessert just like that! But I chose to press on, placed the roasted pumpkin into the food processor and processed until pureed.
In a bowl I added the pumpkin puree to coconut cream, honey, cinnamon and coconut oil. Again, this could have been sufficient for a dessert on it’s own, but NO, I must overachieve.
I left this pudding mixture aside and moved on to the crumble which consisted of almonds, dates, desiccated coconut, coconut oil and mixed spice. This went into the food processor and processed until fine and clumping.
Now for the exciting part – putting it all together! At first I was going to press the crumble into a tart dish as the base and then top with the pumpkin mixture but I changed my mind last minute and decided to layer it in wine glasses. In went a layer of nut and date crumble, then a layer of pumpkin mixture, followed by another layer of nut and date crumble and finally topped with a final layer of pumpkin. I also garnished with some leftover nut and date crumble and a few mint leaves for aesthetic purposes. This went in the fridge to chill for a couple hours and when it came out it was perfect! The pudding turned out to be a thick mousse like consistency and the crumble complimented this so well with some extra crunch!
- For the pumpkin mixture
- 2 cups of pumpkin (chopped into bite sized pieces)
- 1 Tablespoon of coconut oil (for roasting)
- 1/2 cup of coconut cream/milk
- 1 Tablespoon of honey (or to taste)
- 1 Teaspoon cinnamon
- 1 Tablespoon coconut oil
- For the crumble
- 1/2 cup almonds/pecans/walnuts
- 1/2 cup desiccated coconut
- 1/2 cup chopped dates
- 1 teaspoon coconut oil
- 1 teaspoon mixed spice
- Preheat the oven to 180º Celsius and roast the pumpkin in coconut oil until soft and caramelized (roughly 30 minutes).
- When cooled place in food processor and process until a smooth puree.
- Place in a bowl and add the coconut cream, honey, coconut oil and cinnamon. Mix well.
- Place all the ingredients for the crumble into the food processor and process until fine and starts clumping together.
- Either place the crumble into a greased dish and press until compact then top with the pumpkin mixture OR layer the crumble and pumpkin mixture in a dessert glass as seen in the picture.
- Sprinkle with leftover crumble and garnish with mint leaves (optional).
- Place in fridge to chill for at least an hour.
For more delicious dessert recipes, check out the links below: