Pumpkin Coconut Custard and Pumpkin Spice Smoothie
The fall colours are ablaze with red, amber and gold. Ahhh….the beautiful scenery of autumn in Southern Ontario. We take it for granted, because we see it every year – but remember people travel here from all over the world, just to experience the majestic fall colours here in Canada. As you drive along the colourful roadside, farmers’ stands are stacked with pumpkins. This inspired me for a pumpkin-themed blog and a couple of healthy pumpkin recipes.
We all love pumpkin pie, but what are some less traditional ways of enjoying pumpkin? Here is what I’ve come up with: pumpkin custard a fall twist on a favorite dessert and pumpkin spice smoothie (a healthier rendition of the coffee shop favorite). Both of these recipes are incredibly easy to make as the only tool you need is a blender to mix it all up.
Pumpkin Coconut Custard
1/3 cup maple syrup or ½ cup organic sugar
1 -2 tsp ground cinnamon
¼ tsp ground cloves
½ tsp fine sea salt
1 15 oz can of cooked pumpkin (unsweetened)
1 13 oz can of coconut milk
1. Combine all ingredients in a blender and mix well.
2. Pour into a glass baking dish.
3. Sprinkle the top with cinnamon
4. Bake at 350 degrees F for 50-60 minutes until the top starts to brown.
Pumpkin Spice Smoothie
1 cup milk or soy milk
½ cup canned pumpkin
1 tsp maple syrup or organic sugar
½ tsp vanilla extract
½ banana, peeled
¼ tsp cinnamon, ground
1/8 tsp ginger, dry, ground
Dash of ground nutmeg and ground clove
1. In a blender, add all ingredients.
2. Blend for 45-60 seconds.
3. Pour and serve with cinnamon on top.
Idea: You could even try adding a bit of this mixture to espresso or coffee for a homemade pumpkin spice latte.
Recipe Inspired from: drbenkim.com
I hope you enjoy these healthy pumpkin recipes as much as I have. What are your ideas for cooking with pumpkin? Send us your recipes and we may even feature them on the blog. Don’t forget to leave a link back to your own blog too, via the commentluv feature.