During pumpkin season, it's the perfect time to take your pumpkin prowess to a whole new level! This coconut pumpkin pie fluff is just the level!
Not sure if it was Sunday afternoon boredom, a longing to escape unpleasant tasks, or my body’s innate wisdom for an antioxidant infusion. But I made a trek to the kitchen, took a quick inventory of the pantry items on hand that could be transformed into something better, and this dish was my result. A delish creamy concoction of comforting flavors that dance on the taste buds in provocative whispers and layers.
We all know pumpkin plays really well with the warming spices: ginger, cinnamon, cloves, and nutmeg. Toss in vanilla and orange and voila, taste sensations! Caramel sweetness comes from rich unsweetened apple butter (not applesauce,) or pureed, rehydrated Medjool dates work well, too. My fave all the way is the apple butter, so it’s the one featured here. There are many health benefits to this recipe: chia delivers a great dose of omega 3 essential fatty acids as well as protein, calcium, and iron. Pumpkin is a great prebiotic, which feeds probiotics, the healthy bacteria we hear about all the time. The spices are anti-inflammatory, antibacterial, and antifungal.
Ok, health benefits are all fine and dandy, but taste matters most. Make this, and I trust you will agree. The recipe is easily doubled given I only was using half cans. Make a double batch and freeze in portion-sizes. Outside of a little texture change, it will keep in the freezer a week or two (depending on your freezer and how often it’s opened and closed).
