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Pumpkin Pudding {Vegan}

Pumpkin, pumpkin, pumpkin!

It’s hard to not be obsessed with it this time of the year.

Michael and I were in the States last weekend, and it was everywhere. Trader Joe’s had no less than 20 different types of pumpkin-flavored products, and Target had at least 4 different types of pumpkin-spiced cereal. It’s really a bit too much, actually.

Pumpkin Pudding Vegan

But I love cooking with pumpkin. It adds moisture to baking, and has a great texture that really helps to bind ingredients together (especially when you’re doing vegan baking, and not using eggs).

I was going for a walk the other morning, and started craving pumpkin pie. But I was too lazy to make the crust and all, so I simply made the filling and put them into little ramekins. You could easily use a little crumbled graham cracker as a garnish on this, to give it that more pie-like feeling. But even if you don’t, this should satisfy your pumpkin cravings.

It’s worthwhile to note that a non-vegan version of this pudding would likely be thickened with egg yolks, but of course I’m not using those here, so cornstarch is playing that role.

vegan pumpkin pudding

Pumpkin Pudding {Vegan}

Ingredients:

    • 1 can coconut milk
    • 1/2 cup pumpkin puree
    • 3 tbsp maple syrup
    • 2 tbsp bourbon (optional)
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1 tsp vanilla
    • 3 tbsp cornstarch
    • 1/4 cup aquafaba
    • 1/4 tsp cream of tartar

Method

  1. Open the can of coconut milk and add most of it to a medium-sized saucepan over medium heat, reserving about 3 tablespoons. Add to the saucepan the pumpkin, spices, vanilla, maple syrup and bourbon (if using). Whisk well to combine and bring just up to the boil.
  2. Allow to simmer for about 5 minutes. In the mean time, mix the cornstarch with the remaining coconut milk, whisking well until no lumps remain.
  3. Slowly drizzly the cornstarch slurry into the pumpkin mixture, and continue to whisk until thickened. Remove from heat and allow to cool slightly while you whip the aquafaba.
  4. Place the aquafab and the cream of tartar (add a little sugar as well if you like) in the bowl of your stand mixer and beat until stiff peaks form (about 6-10 minutes). Reserve about a 1/2 cup of the whipped aquafaba for garnish, and then carefully fold the pumpkin mixture into the whipped aquafaba.
  5. Pour into individual ramekins (250 ml) and place in the fridge to set for at least an hour or two. Garnish with a dollop of whipped aquafaba, a sprinkle of cinnamon, and serve.

 

 

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Pumpkin-Spiced Bread Pudding (gluten-free)

And just like that, it was Thanksgiving…

In my family, Thanksgiving is usually hosted at my bother’s place, and it’s a pretty traditional one: turkey roasted with a bacon jacket, mashed potatoes, yams with marshmallows, grilled asparagus, candied carrots. One year, my sister-in-law (who is a vegetarian) and I made a Tofurkey, but it disappointed (although it tasted a lot better with turkey gravy on it).

pumpkin spiced bread pudding gluten free

I tend to get assigned dessert. I’ve done traditional pies (in honour of my mom) in apple and pumpkin, I’ve done pumpkin creme brûlée. This year, we are celebrating my dad’s birthday as well as Thanksgiving, so it might be a pumpkin chocolate cake.

Bread pudding is also a great option. This one marries pumpkin with the traditional pumpkin pie spices. It’s simple to make, and you could make it ahead, and then just rewarm it before serving. I am serving mine with a store-bought dulche de leche, but a caramel (homemade or store bought) would also pair quite nicely.

You can make this bread pudding gluten-free by using a gluten-free bread, as there is nothing with gluten in any of the other ingredients. I recently discovered a fabulous gluten-free brioche at Scandilicious on the very end of Victoria Drive, and that’s what I used for this recipe.

pumpkin spiced bread pudding gluten free

 

Pumpkin-Spiced Bread Pudding

Ingredients:

  • 2/3 cup half and half
  • 300 ml-can pumpkin puree
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 2 tbsp bourbon
  • 6 cups challah or brioche–it’s better if it’s a bit stale
  • for garnish: dulche de leche, caramel sauce and/or whipped cream

Method: 

  1. Cut up the bread into 1/2″ cubes, place in a large bowl, and set aside.
  2. In a separate bowl, whisk together the half and half, eggs, pumpkin, brown sugar, spices, vanilla and bourbon.
  3. Pour the custard mixture over the bread cubes and mix well. Allow to sit for about 15 minutes so the bread can absorb the custard.
  4. Pour the bread pudding into a baking dish–9″ x 9″ or equivalent, and bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean.
  5. Serve family-style at the table with the dulche de leche or caramel and whipped cream on the side.
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