Can you believe I’m the only one in my household who likes pumpkin? I find this so strange.
Growing up, my brother, Dad, and I always looked forward to Mom’s pumpkin pie, which she made every year during the week of Halloween, and sometimes at Thanksgiving too. It never, ever occurred to me that there were people who didn’t enjoy pumpkin.
In fact, my ignorance led to an awkward newlywed moment 21 years ago. You see, I had these beautiful recipe cards, complete with photos, that my husband had ordered for me in the mail. (How sweet of him! Or, wait…maybe it was a subtle hint, like when you offer someone a breath mint…) Anyway, there was a recipe for a frozen, layered pumpkin dessert with ice cream and ginger snaps. Yum!
So, being an earnest new wife who wanted to impress my husband, I made this fabulous dessert. I was so excited! I eagerly watched my husband as he took a spoonful, waiting for his reaction…which was nothing. He just silently, dutifully ate the dessert.
“How is it?” I asked, thinking maybe he was so engrossed in eating that he had forgotten to pay me a compliment.
“I don’t like pumpkin, but it’s OK,” he confessed.
“Oh.”
There was an uncomfortable silence. I felt bad for a moment. Then I wondered how I hadn’t known this sooner, and who doesn’t like pumpkin?! But then, realizing I would have the entire dessert all to myself, I quickly recovered. And yes, I ate that trifle bowl of frozen pumpkin goodness for two weeks straight.
Nowadays, I still need my pumpkin fix, but I can’t afford to eat party-sized desserts by myself. So, at this time of year, a 15-ounce can of pumpkin is my BFF. Just three heaping tablespoons of it (I use the regular silverware), plus cinnamon, ginger, and walnuts, turn my morning banana smoothie into a guilt-free, vegan Pumpkin Delight Smoothie. I store the leftover pumpkin in the refrigerator, and I get four consecutive days of creamy, dreamy pumpkin bliss for breakfast.
The best part is, I don’t have to share it with anyone.
(Recipe Source: Cooking with Mamma C)
Serves 1
Vegan, gluten-free & guilt-free!
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 1 ripe, peeled banana, broken in half
- 1 cup almond milk (light is fine)
- 3 heaping tablespoons pumpkin (use regular silverware) from a 15-ounce can
- 1/4 teaspoon vanilla extract
- dash salt
- 3 dashes cinnamon
- 1 dash ground ginger
- 1/4 cup shelled walnuts
- 1/2 cup ice
Directions
- Place ingredients in a blender and mix until smooth. Store leftover pumpkin in the refrigerator and use within five days.
Comments