I have been fighting a sweet tooth all day, there is nothing in the house and I am not in the mood to bake, so I thought up this quick semi-sweet treat inspired by my friend Heidi. She loves anything with pumpkin in it almost to a creepy level. I could just see us whipping up a batch of these and vegging out to an episode of "Bondi Beach."
It's not as thick of a shake as I would like, but if you just need something low calorie and quick to hold you over, this is definitely the treat for you!
2/3 cup pumpkin purée
1 cup almond milk
1 and 1/2 tablespoon powdered milk
1 teaspoon cinnamon
1/2 tablespoon sugar
Dash (or dashes) of nutmeg
Combine all ingredients in a blender and blend on low until smooth.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Wednesday, November 9, 2011
Saturday, November 5, 2011
Mashed Spiced Pumpkin
This was a spontaneous creation inspired by a trip to a pumpkin patch on a night I had dinner guests. Its very dangerous to test out new recipes on guests, but I took a risk and it turned out beautifully!
2 Fresh Pie Pumpkins
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Allspice
1/4 Teaspoon Nutmeg
1 Teaspoon Cinnamon
2 Tablespoons cup Brown Sugar
3 Tablespoons Melted Butter
3 Tablespoons Heavy Cream
1/2 Teaspoon Salt
Method
Using a sharp knife, quarter and clean out the pie pumpkins.
Place pumpkins pieces in a steamer and steam for approximately 12 minutes or until you can stab a fork completely through the flesh with no resistance. (in the picture below I have a 'fresh' pumpkin piece next to a pumpkin piece that is finished steaming...notice the difference in color and texture)
Once the pumpkin is finished, remove from the pot and set aside to cool Be careful as the pumpkin will fall apart easily and if you drop it and splatters it will burn the snot out of you!
Then once the pumpkin meat is cool enough to tough, using an ice cream scooper, scoop out all the pumpkin meat and place in a bowl. Mash with a potato masher and add the remanding ingredients. Depending on the consistency you like, you might want to dig out your food processor or mixer to create a smoother texture. I used a hand mixer and was able to get it very smooth and creamy. Be sure you test your creation prior to serving in case you need to adjust any spices. If the flavors of the spice is too strong adding a few tablespoons of white sugar will help.
2 Fresh Pie Pumpkins
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Allspice
1/4 Teaspoon Nutmeg
1 Teaspoon Cinnamon
2 Tablespoons cup Brown Sugar
3 Tablespoons Melted Butter
3 Tablespoons Heavy Cream
1/2 Teaspoon Salt
Method
Using a sharp knife, quarter and clean out the pie pumpkins.
Place pumpkins pieces in a steamer and steam for approximately 12 minutes or until you can stab a fork completely through the flesh with no resistance. (in the picture below I have a 'fresh' pumpkin piece next to a pumpkin piece that is finished steaming...notice the difference in color and texture)
Once the pumpkin is finished, remove from the pot and set aside to cool Be careful as the pumpkin will fall apart easily and if you drop it and splatters it will burn the snot out of you!
Then once the pumpkin meat is cool enough to tough, using an ice cream scooper, scoop out all the pumpkin meat and place in a bowl. Mash with a potato masher and add the remanding ingredients. Depending on the consistency you like, you might want to dig out your food processor or mixer to create a smoother texture. I used a hand mixer and was able to get it very smooth and creamy. Be sure you test your creation prior to serving in case you need to adjust any spices. If the flavors of the spice is too strong adding a few tablespoons of white sugar will help.
I saved the tops of the pumpkins to use as a garnish and I also sprinkled it with dried Cilantro. :)
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