It’s pumpkin season again! Here’s a recipe from last October.
Yes, I am one of those people who looks forward to fall all year long because I like all the seasonal pumpkin treats! While I can see Shawn Harrison (My Wally pop) rolling his eyes at me now out of disgust. He hates pumpkin and I should be ashamed but that fact that he hates it makes me enjoy it just a little more. LOL.
My daughter loves Pumpkin Nice Cream, so I make a big batch and keep extra in the freezer. It only takes like 3 minutes to make, so it’s the perfect last thought dessert.
5-6 frozen bananas
1 15-oz can of organic pumpkin puree (I remove from the can and freeze overnight beforehand)
1/2 tsp pumpkin pie spice
1 tsp of vanilla extra
6 pitted medjool dates (if you want it sweeter, freeze beforehand)
If you do not freeze ingredients beforehand:
Blend the pumpkin, spices, vanilla extract and dates until smooth.
Transfer to a shallow pan and freeze overnight.
If they are already frozen:
Break apart pumpkin mixture and add to the blender/food processor with frozen bananas. Blend until smooth and creamy.
Eat immediately as soft serve, freeze for 2-3 hours for a scoopable ice cream. You can keep leftovers in the freezer for up to 3 days.
One of my favorite childhood memories is when my Tia use to make Tembleque around the holidays. Tembleque is a traditional Puerto Rican coconut dessert. It gets its name from the Spanish word “tembla,” which means to shake. So, you know my family has jokes. As we would get ready to eat dessert, the only way we would get it is if… “Yup,” we would shake. For some reason we all thought it was funny, so of course as an adult I have the same sick sense of humor. I make the kids dance before they get a serving.
Who doesn’t love pudding? It’s a pudding that is thickened with cornstarch that results in a slightly firm pudding with a custard texture that has a little jiggle for your wiggle. If you have never had it, you need to try it. Attached is my Tia’s recipe.
4 cups coconut milk
1/2 cup of cornstarch
2/3 cup of sugar
1/2 teaspoon salt
1 tablespoon Grand Marnier
- Wet the inside of six 4-oz ramekin molds, set aside.
- In medium saucepan combine all ingredients except cinnamon and whisk until well combined. Place over medium-high heat. Cook, stirring constantly until mixture comes to a slow boil and is smooth and thick, about 5 minutes.
- Pour the pudding into prepared molds. Cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
- Enjoy in the ramekin or to unmold, run a thin knife around edge. Invert mold onto serving plate. Sprinkle with cinnamon.
Remember to Shake, Shake, Shake!