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

Creamy Avocado Pasta

It’s been a while since I have posted a recipe.  So I thought I would post one that I supplied to Runners World for my Vegan article.  It is a quick, delicious and nutritious meal.

It’s no secret that I absolutely adore avacados.  I put them in smoothies, on vegan burgers, make chocolate pudding from them, mash them and put them in my hair, put them on toast for breakfast, make salad dressing from them…..You name it, for me avo’s have a place everywhere.

Easy ingredients

Easy ingredients

  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
  • 1/2 tsp sea salt, PLUS salt for the water
  • ~1/4 cup Fresh Basil snipped right from my patio
  • 2 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta (I used Quinoa curly pasta because that’s what I had on hand.  I usually use Quinoa spaghetti)
  • Freshly ground black pepper


Bring water to a boil in a pot.  (Salt your water as you would normally cooking pasta) Add in your pasta, reduce heat to medium, and cook until Al Dente.

Meanwhile, make the sauce by adding garlic cloves, lemon juice, and olive oil into a food processor. Pulse until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

When pasta is done cooking, drain and rinse and place pasta into a bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper.

Serves 2

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I love how green everything is

I Love How Fresh and Green Everything Looks

Pumpkin Sage Pasta

It is fall in North Idaho…or maybe it’s winter.  From the view out of my window, I would have to say…it’s wintery looking.  Today, snow is flying!  It makes me want to stay cozy, and bundled in my house.  It makes me want to blast some great music and cook comfort food.  So that’s exactly what’s on the agenda today.

First up a Chicken Pot Pie!  Hold up…all of you veg-heads out there.  Before you start getting all up in my business, about the fact that I am a vegetarian, and chicken pot pie contains….well…chicken.  Yes!  You are correct.  But as a Mama of kids that love my cooking, who have moved out of our house, and do not get home-cooked meals very often, unless it is “home-cooked” Ramen noodles, on OCCASION I cook for the offspring no longer gracing our presence on a daily basis.  And today…this one is for our daughter.  She LOVES chicken potpies.  I am still scratching my head, and clueless as to why.  But if Ramen is your way of life, think of the step-up she will be getting today!  A HUGE step up.  Because unlike her other “store bought” pies, this will be “real” food, from my kitch, and made with tons of love.  She will think she hit the jackpot!!

For our dinner, I found a new recipe I am trying out.  A Pumpkin Sage Pasta.  Still lovin’ the pumpkin, and usually do until AT LEAST the New Year.  It is just the epitome of fall for me.  I love the taste, and the smell it gives my house as I cook it!

Pumpkin Sage Pasta

Pumpkin Sage Pasta

4 ounces whole-wheat pasta

3/4 cup vegetable broth

3/4 cup canned pumpkin

1 to 2 tablespoons minced fresh sage

1/8 teaspoon pumpkin pie spice

Pinch of dried oregano

Pinch of red pepper flakes (optional)

Salt and pepper, to taste

Vegan Parmesan for garnish (optional)

Cook pasta according to package instructions. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes. Taste, adding more sage if desired, plus salt and pepper to taste.

Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Yield: 2 servings.

Orig rec: