Inspired by the Thanksgiving pumpkin pie tradition, I’ve been experimenting lately with some unique ways of enjoying this delicious and nutritious vegetable. Pumpkin is loaded with fiber, cancer fighting antioxidants, potassium and vitamin C, while the seeds are high in tryptophan, an amino acid key to serotonin production – the mood enhancer. And it’s orange. And totally versatile as it can be enjoyed sweet or savoury. What’s not to love about pumpkin!
Pumpkin soup is one of my favourites as is sautéed pumpkin, a regular feature on the Samahita Retreat buffet. But today I’d like to share a super simple and sweet pumpkin recipe, which is vegan and gluten free, and, most importantly, really delicious! Introducing – pumpkin pie fudge!
Pumpkin Pie Fudge
For approximately 24 pieces:
1/3 cup fresh pumpkin puree
1 cup unsalted almond butter
1/4 cup (softened) coconut oil
2 tablespoons honey
1 teaspoon ground sweet spices such as cinnamon, clove, nutmeg
1/2 teaspoon fine sea salt
First prepare the pumpkin puree by cutting up half a small pumpkin, baking or steaming it, then mashing or blending it until you have a smooth mixture. You can always use the whole pumpkin and keep half for soup. Don’t forget to keep the seeds for roasting!
Once you have your puree mix all of the ingredients together in a large bowl or blender until creamy and smooth. Taste for sweetness, saltiness, and spiciness and adjust according to your own tastes. Pour the mixture into a lined dish and smooth it out or, as I did, spoon into ice cube trays. Place in the freezer for approximately 1-2 hours until solid.
If using a baking tray, lift the fudge out and cut it into 1-inch squares. The pumpkin cubes should pop out easily. Add your own touch with a sprinkle of cinnamon or sea salt, top with roasted pumpkin seeds or drizzle some melted chocolate over for extra sweetness.
Keep in the freezer until ready to eat – if you can keep your hands off them!