I know it’s NOT October yet, but I have been craving pumpkin yummies for a few weeks already… and after making a roasted delicate squash salad a couple days ago with a delish honey-hemp dressing, I was really in the mood for a pumpkin dessert. … ta-dah! A 6am morning thought gave rise to this spoonable delicacy…


my guess at the ingredient ratios:
1.5 cups of organic pumpkin
3/4 cup of almond butter
1/3 cup of raw honey
2 Kendor farms eggs
1 servings of vegan protein powder
1 teaspoon Himalayan salt
1 teaspoon of pumpkin pie spices
dash of Ceylon cinnamon
dash of nutmeg
baking soda
vanilla extract

and for the crust?
Pamela’s gluten-free gingersnaps and Enjoy LIfe’s graham crackers food processed with vegan butter and white pepper. I wish they did not have sugar in their cookies… anyone have any suggestions on another option?

grease and 8×8 pan, press the crust into it and bake for 10 minutes at 350 degrees, then pour the batter in and bake for 40 minutes… maybe longer. It could have been set more, but I didn’t mind the pudding consistency of it… so bake until it hits your craving-level of firmness… I wanted soft and spoonable… πŸ™‚ Yes, this is a moody treat for me…and after a nice satisfying treat with tea… I packed some up to share with the dears at my hubby’s office πŸ™‚
optional… Enjoy Life’s chocolate chunk to melt/glue a candied ginger morsel on top for the right spiced finish!

Next week… I may try a Raw version of pumpkin pie …er something like that… Happy Friday before October!!!

And in a few weeks, I will get to have my favorite chef’s pumpkin cheesecake and other fall treats at Ramekin!!! I asked chef Jason, so I have the inside scoop on all that’s scoop-in-my-mouth-able ! πŸ™‚ http://www.ramekinla.com

Nutty Pumpkin Protein pudding

Nutty Pumpkin Protein pudding


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