Well, I finally did it. I broke the pumpkin seal! I hosted a baby shower for my sister last week and I made mini pumpkin pies. Once I had one, I new the pumpkin fever was here to stay. I was trying to wait as long as possible, as it doesn’t even seem like fall yet here in Northern Cali. But today, after a very long drought, and not many days below 90 degrees in the last 4 months, it is finally raining!
It started in the night. It has been a feeling of being trapped in a dry, hot desert, with no escape for months (OK maybe not exactly since we do have air conditioning, but you get my point.). You have resigned yourself to living in the this desert until you literally melt away from all the sweating you have done, or you’ve gone mad from the sight of too many bro-tanks. Then, you suddenly feel the slightest of breezes. You think you see a dark cloud on the horizon. You don’t want to get your hopes up, because you have fallen for these mirages before. Then you hear a rumble and a cool wet drop hits your arm. Could it be? Is it possible? Will you again be able to drink apple cider, wear adorable scarves, and marvel at the beautiful fall leaves? As the rain breaks through the clouds and comes rushing down, cooling, and hydrating the dry parched earth, you embrace it like its a long lost lover! Oh how I have missed you rain! I have never been happier to see you! Then, like a lightning bolt through the clouds, your euphoria is cut short when you are suddenly bombarded with, “Mom! There’s a leak in the ceiling in my room!! My PlayStation is going to get wet!!” Stupid rain. I’m going back to bed.
These pumpkin pie puddings are basically the middle of a pumpkin pie. They are sweet and creamy and perfectly acceptable for breakfast, dessert, or a snack. They take about 4 minutes to make, plus maybe an hour of cooling/setting time, which is awesome. The coconut whip is the perfect accompaniment. I have made the whip sugar free as well, and found that the plain coconut actually works well with the sweet pumpkin.
- 1 Can Pumpkin 12 oz
- 1 Can 12 oz Coconut Cream (Trader Joes is great!) or full fat Coconut Milk
- ¼ Cup Organic Sugar or Maple Syrup
- 2 Tbs Cornstarch or Arrowroot
- 1 Tbs Water
- 1 Tbs Pumpkin Pie Spices
- 1 tsp Maple Syrup or Agave
- Cinnamon or more pumpkin spice for topping
- Place can of coconut cream in the refrigerator until hardened. The thickest creamiest part will separate from the rest.
- Scoop out the thickest part of the hardened coconut cream. Save the less creamy liquid for another recipe. Because I used coconut cream, mine only had a little liquid to drain. Place about half a cup of the thick cream in a small sauce pot. Set other half back in fridge for the whip cream.
- Add pumpkin and spices to sauce pot.
- Add sugar.
- Whisk water and cornstarch together until cornstarch is dissolved
- Add cornstarch to pot.
- Cook on medium heat, bring to almost a simmer, stirring consistently until mixture thickens to a nice pudding consistency.
- Place in fridge until cooled and set, at least an hour.
- To make coconut whip, place coconut cream into a cold bowl and using a kitchen aid or handheld beaters, whip for about 5 minutes or until light and creamy. Add a tsp of maple syrup and whip to incorporate.
- Top your pudding with whip and cinnamon!
Make it, eat it, enjoy!