It’s pumpkin time again! A symbol for Fall and Halloween.
Pumpkin is a winter squash and the orange color is a hint about the nutrients inside. The flesh is packed with antioxidants vitamin A, lutein, and carotenoids. Eating this squash every now and then is good for our vision, our skin, and disease prevention.
But be careful how much and what type of sweeteners may be added to your pumpkin-containing foods. Make sure pumpkin is one of the main ingredients and that any sweeteners are minimal. Cinnamon is a good addition to a pumpkin recipe because it accentuates pumpkin’s natural sweetness. Make sure it is cassia cinnamon which has been shown to help regulate blood sugar levels.
I enjoyed welcoming Fall with this pumpkin dessert which is spiced with pumpkin pie seasonings. You could roast your own pumpkin for this recipe or simply opt for a good quality canned product. Any leftover sunflower pralines would be great as a snack.
- for pudding:
- 1 ¼ cups vanilla almond milk
- 2 cups organic pumpkin purée , (not pie filling)
- 1 ripe banana
- ½ cup dates, pitted
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- ¼ teaspoon ginger
- 2 teaspoons maca powder
- ⅓ cup chia seeds
- for topping:
- ½ cup raw sunflower seeds
- 1 tablespoon dark muscovado sugar, or dark brown sugar
- ½ teaspoon sea salt
- Place all pudding ingredients in a blender or food processor and blend until smooth.
- Cover and chill 4 hours or overnight.
- To make topping, toast sunflower seeds in a medium pan, about 1 minute. Sprinkle with sugar and salt. Stir over medium heat until coated, about 3 minutes.
- Transfer to a plate to cool.
- Divide pumpkin pudding into 4 portions and top with praline.