There’s something about the mouthfeel of pudding that makes it especially a sensual treat.
My favorite way to get most pleasure out of this week’s pumpkin pudding: I swirl my spoon in my bowl and bring it to my mouth. I lightly slide my lips over the spoonful and pull just a bit off and let it rest on my tongue. There I pause to experience the range of tastes from the squash and spices, and sink into the creamy texture.
Pudding Party
If you’ve dined at my house more than once, you’ve probably had this pumpkin pudding. My husband – and best cooking partner I’ve ever had – whipped this up for the first time when we hosted an Ayurvedic dinner with friends on Kaua’i. It’s been a staple in our house since.
I finally managed to write down the (un)recipe for a dish whose ingredients we usually throw together from memory. You’re welcome, and thank you.
True Nourishment
Because this pudding is designed to nourish you with the sweet taste without overwhelming your body with refined sugar or the usual milk + egg yolk combo that goes into traditional pudding, it’s a perfect end-of-meal treat. I’ve also been known to eat it for breakfast with a handful of my homemade olive oil granola (that’s a recipe for a different day).
Oh, and guess what? Pour this pudding into a pie crust, bake for 20 minutes at 350 F and you’ll transform these two creations into a godlike dessert.
Ayurvedic (un)Recipe: Pumpkin Pudding
Serves 6-8 as a small dessert or 4 as a bigger portion
4ish cups roasted flesh of a sugar pumpkin or squash (butternut, acorn, kabocha, etc.)*
1 cup cashews, soaked in warm water at least 1 hour
1/4 cup maple syrup OR 3-4 pitted dates (soak them with the cashews if they’re wrinkled and dry)
Pinch of salt
2 tsp. ghee
1/16 tsp. clove
2 tsp. cinnamon
½ tsp. freshly grated nutmeg
Warm the ghee in a small pan and add the spices. Cook for about one minute, or until they’re fragrant.
Strain the cashews of the soak water. Place all ingredients into a blender, starting with the cashews first. Blend on high until very creamy and smooth.
Serve warm or room temperature.
*How to get out of the canned pumpkin habit: Slice a squash in half and scoop out the seeds. Lay it sliced face down on a baking tray and coat with a little sunflower oil. Roast at 400 F for 30ish minutes or until you can easily press a fork into the flesh. Let cool and scoop out the good stuff.
