Pumpkins-Day Four-Thirty Days of Thankfulness (Pumpkin Smoothie Recipe)

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That color.  That taste.  Their cute round little bellies.  Pumpkins.  They are just the embodiment of autumn.  Pumpkins, and all squash (I’m also crazy for butternut and spaghetti squash) are the quintessential taste of fall.  I started seeing sugar pumpkins way back in August, I think.  THAT  may be a bit early for me, as in August I am still enjoying my fun-fest of summer, but as soon as September rolls over on my calendar I am ravenous for all-things-pumpkin.  In this house we have a funny story of the pumpkin.  When (I will not name the child due to possible red faces) one of our tow-headed babies were young, they could not pronounce “pumpkin.”  We had a new kitten, and said child asked to name the cat “Pumpkin” or Mucko as it was pronounced.  So…we had a beautiful, burnt orange, kitty named Mucko Pie.  To this day, I cannot look at a pumpkin without calling it a Mucko.  So in this house, it’s all things Mucko for the season.

This afternoon I roasted some sugar pumpkins to make puree.  That way, when the need arises…ok, this is every day for me, I have it readily available.  The fresh roasted stuff is so much better than canned, when making any pumpkin recipe.photo copy

Roasted Pumpkin Smoothie

1/2 cup Fresh Pumpkin Puree

1 scoop of vanilla protein powder

3/4 cup coconut milk (or any non-dairy milk of choice)

1/2 tsp pure maple syrup

1 tsp pumpkin pie spice

1/4 tsp cinnamon

4 cubes of ice

photo 1After cutting, scooping, roasting and pureeing the pumpkin, *after it cools* place into VitaMix add add all other ingredients except cinnamon.  Blend on high until well mixed and smooth.  Pour into glass and top with cinnamon.

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Vegan Coconut Whipped Cream

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Coconut Whipped Cream

1 14oz can Coconut Milk

1 1/2 tsp Vanilla

Place can of coconut milk in the refrigerator over night.  This is VERY important, or the whipped cream will NOT turn out.

Open the can and scoop off the top, creamy, thick, white part (about 3/4 of the can) leaving the watery part in the can

In a chilled bowl, add coconut and vanilla.  Whip on high until firm peaks form.

This whipped cream lasts about 3 days in the refrigerator, but may need re-whipped.

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Can’t Get Enough-Pumpkin Pie Pudding

Continuing on ALL things Pumpkin, this week I made a wonderful, quick little breakfast….ahem…I mean lunch.  OK darn it, it’s a dessert, but don’t judge.

I am so absolutely pumpkin-frenzied this time of year, that when meeting a friend for dinner last week, she brought me a little gift.  She know me well!

A Friend That Knows Me Well, Is a Great Friend Indeed

A Friend That Knows Me Well. Pumpkin Devotion Starbucks Card

This Pumpkin Pie Pudding is good any time of the day, night, or middle of the night and is literally bowl-licking good!  I promise I won’t add that picture!!

It’s super fast, so you can whip it up in a flash.  It’s the fasted pudding I’ve ever made.

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Pumpkin Pie Pudding

¾ Can pureed Pumpkin (not the pie filling) or roast your own pumpkin, scoop and puree in food processor or blender

2 TBSP Pure Maple Syrup

1/4 cup Brown Sugar

1 tsp Cinnamon

¼ tsp Nutmeg

Pinch of Ginger

3 TBSP Cornstarch

1 ½ cups Almond Milk

*Coconut Whipped Cream (a great non-dairy option)

In a medium saucepan add pumpkin, spices and maple syrup.  While stirring, bring to a bubbly boil and continue to cook for 4-5 minutes.

Whisk in the cornstarch, and almond milk.  Whisk together well.  Return to a boil, and continue to cook for another 3 minutes, or until thickened.

Place pudding into bowls and refrigerate until chilled.

Optional: Top with *Coconut Whipped Cream

*Recipe to follow

Serves 2  Photo