This is the stuff of dreams – truly pumpkin pie filling meets pumpkin bread batter. Do I have your attention yet?
And it’s Gluten Free, Vegan, Sugar Free, Body Ecology Diet and Specific Carb Diet friendly.
so creamy and luxurious!
Here’s what you need: 1 small butternut squash: halved and roasted 1/4 cup raw cashews 2 dropper-fulls of alcohol free, pure liquid stevia (SCD use 1 tsp honey, or more to taste) 2 tsp cinnamon pinch of nutmeg pinch of ground cloves tiny pinch of sea salt
Preheat oven to 400 degrees. Carefully cut your butternut squash in half lengthwise and scoop out the seeds. Line a baking sheet with tin-foil and spray with olive oil. Spray or rub the cut-side of the halves with olive oil, and roast cut-side-down for 40 minutes.
Let them cool for several minutes, and then scoop out the flesh and combine it in the food processor with the rest of the ingredients. Process for 2 minutes, until creamy and smooth, scraping the sides twice. Enjoy warm, or chilled in the freezer for an hour.
Oh. My. Gosh. This was sheer decadence. It was buttery smooth and down-right amazing! It seriously tastes like pumpkin pie! My parents tasted it and couldn’t believe that there wasn’t cream or butter in it!
what a treat!
The flavor is straight out of a Thanksgiving Yankee Candle – ok, that maybe doesn’t sound too appetizing, but the flavor brought me back to the Thanksgiving table, eating pumpkin pie with my family. The cinnamon, nutmeg and clove gave it such a warm spiciness, that just traveled through your senses and warmed your soul. Ok, maybe a little dramatic, but it was just SO remarkable.
garnished with cinnamon – just wonderful:)
Finally, the texture was just rich and luxuriously creamy. I particularly enjoyed it semi-frozen. It was almost like ice cream:)
This pudding is the cousin of my other favorite dish, my Carrot Dessert Pudding…which, if you haven’t tried, I also highly, highly recommend!