As you can see from the picture at the top of the post I am not a food photographer, but there was something worth taking a picture of. In fact, there will be two pictures in this post. The picture at the top is from Tuesday night. I whipped up some orange cake cupcakes from Karina’s Kitchen. Silly me didn’t want to wait for the cupcakes to cool, nor did I chill the frosting, so it just slid right off. It didn’t even completely act like a glaze. However, the icing was so good that it didn’t end up in the garbage. In fact, I ate 3 the night I baked them, bargained for half of one from Devin after lunch yesterday, and had one last night. When there are gluten-free baked goodies around I can’t help myself. It’s probably a good thing that I don’t bake that often or else I might turn into a giant cupcake.
- 2 medium sized pumpkins, smaller than basketballs
- 1/2 cup of soy milk
- 1/4 cup agave nectar
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- a pinch of nutmeg
- 1 tsp vanilla extract
- Unsweetened Coconut Flakes (optional)
Cut the pumpkin into smaller, easier to handle chunks.
Scrape the seeds and stringy parts off of the pumpkin flesh. Discard, or save the seeds for roasting later.
Chop the large chunks into 1-2 inch pieces, leaving the skin on.
Put the pieces into a large stockpot and cover with water, at least one inch over the pieces.
Place the pot on the stove and bring the water to a boil over high heat.
Once the water reaches a full boil, lower the temperature to medium and let simmer until the pumpkin flesh is tender.
Drain the water off of the pieces by using a large colander.
Let the pumpkin pieces cool for a few minutes until they’re still warm, but cool enough to handle.
Take each piece by the skin, and scrape off, or squeeze the flesh off of the skin into a blender or food processor.
Continue this process with the rest of the pumpkin. This should equal about 4 cups unpacked cooked pumpkin.
Blend the pumpkin until it starts to become a smooth consistency, and add in a little of the milk at a time, continuing to blend after each addition, until the pudding is at a consistency you like.
Add in the rest of the ingredients, and blend until all of the ingredients are well incorporated.
Pour into a large bowl and chill until dessert time.
Serve in dessert cups or wine glasses, or whatever you have available.
Top with unsweetened flaked coconut, crushed pecans, or whatever toppings you like on pumpkin-y treats.