This post was written for inclusion in the monthly Natural Living Blog Carnival hosted by Happy Mothering and The Pistachio Project through the Green Moms Network. This month our members have written posts about how they are making healthy choices during their holiday celebrations.
My family has always been a big fan of pumpkin. We grow them almost every year, letting them take over the compost pile and anywhere else that works in our yard. I also have bush pumpkin seeds saved from a bush pumpkin plant I found at Home Depot a few years ago.
When I’m over run with pumpkins, I roast and freeze the puree and look for healthy ways to serve it to my kids besides the ubiquitous pumpkin pie made every Sunday by my husband. Pumpkin Gingerbread is one snack favorite which freezes well. This coconut pumpkin pudding is another one. I love it because I sneak some iron in, along with protein from the eggs. My kids aren’t fond of eggs though they’ll eat them inside dishes.
Coconut Pumpkin Pudding
2 cups roasted and pureed pumpkin
1 cup coconut milk
3/4 cup organic sugar
2 T. molasses
2 teaspoon vanilla extract
2 teaspoons ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mace
Grease a 9-inch pie plate. I used olive oil spray or coconut oil spray.
Combine all of the ingredients in a food processor and puree until smooth. Pour the batter into the pie plate.
Bake in a 425 degree oven for 10 minutes. Then, lower the temperature to 350 and bake for 50 to 60 minutes until the center is mostly set.
Maple syrup could be substitute for the molasses. Try allspice instead of mace. You could also add just a touch of cinnamon. I doubled the vanilla, ginger, mace and nutmeg because I always feel like less is too bland.
Don’t blog? No worries! You can use Google Docs or Instablogg create a one time post (see Steph’s quick tutorial on how to create a post for sharing in Google Docs).
As one of my favorite chefs, Jacques Pepin, says “Happy Cooking!”
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Please take some time to enjoy the posts our other carnival participants have contributed: