3 healthy and delicious pumpkin desserts

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Photo: Stockfood

Classic vegan sponge cake

Let’s start with the basics: this cake is ideal for any time of the day, but it is also the perfect base for a good dessert if we add a good homemade compote and a scoop of coconut ice cream to each portion.

I use vegetable shortening in this recipe because of the flavor and how easy it is now to find a good vegan shortening, but also you can use deodorized coconut oil.

Ingredients:

250 g wholemeal spelled flour 200 g steamed pumpkin 125 ml light olive oil 40 g melted vegetable margarine 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 16 g chemical yeast 2 tablespoons maple syrup A pinch of salt

Preparation:

We preheat the oven at 180ºC.Sift the spelled flour and chemical yeast and mix them well in a bowl. Add the rest of the dry ingredients, also the spices and a pinch of salt. In another larger container, Mix all the wet ingredients. Steamed pumpkin is a wet ingredient. If you make it boiled, remember to drain it as much as possible. Add the flour and yeast in batches into the wet bowl and beat until a homogeneous mass is obtained.Grease the cake tin with oil or margarine. and flour it to be able to remove it better. You can also use baking paper. Bake for a few 45 minutes.Check the outer color and when you think it’s done, prick the center with a wooden stick. You’ll know it’s done if it comes out clean. We let it rest out of the oven for a few minutes and temper it once it’s unmolded on a wire rack.

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Photo: Stockfood

Cups of pumpkin and vanilla cream

If you are looking for a dessert in individual format, this is your recipe. I really like the little glasses, the triffles and any sweet that involves spooning in several delicious layers that pair perfectly with each other. These pumpkin and vanilla cream cups are easy to make, they are very rich and support multiple versions. They are somewhat laborious, but the assembly part is ideal to do with the little ones.

For the base I have chosen ground almonds instead of with crumble of biscuit, because it seems to me a good gluten-free option. You can also change the coconut oil for vegetable margarine, although the proportions may vary somewhat.

Ingredients for about 4 servings:

For the base:

150 g of ground almonds 1 level tablespoon of brown sugar 1 teaspoon of cinnamon 20 g of coconut oil or vegetable margarine

For the vanilla cream:

200 ml of nata de coco 1 teaspoon of vanilla essence

For the pumpkin cream:

350 g peeled raw pumpkin Juice of 1 lemon 1 teaspoon cinnamon 1 pinch of ground cloves 1 pinch of nutmeg

Preparation:

We start with the pumpkin cream to have ready and cold. Boil the pumpkin with plenty of water and at the end of cooking, add the lemon juice. Let it cool, remove as much liquid as possible and mix together with the spices. The less liquid the cream remains, the better. Temper and reserve in the fridge.For the vanilla cream, we use canned coconut cream, without the water, mixed with a teaspoon of vanilla essence. We also reserve in the fridge, but in this case we are not interested in it staying hard.For the baseJust mix all the ingredients with your hands. We can have a mass-style base raw or a land, both are very good. You can reserve a little of the almond “land” to decorate at the end. We assemble the cups by placing the almond base, a cream base and a cream base, and repeat with another cream and a cream base. It is important that all the glasses remain similar.the shape of the cup will determine the layers, as it depends on their height and width. The tall and narrow glasses are very aesthetic, but sometimes you don’t reach the bottom well with the spoon. You can keep it in the fridge, but remember to temper them before serving so that the vanilla cream is not hardened. Decorate with ground almonds or cinnamon.

If you have a bit more time and have mastered the aquafaba technique for raising vegan meringues, you can use it instead of vanilla cream to make a more sophisticated version. If you still don’t know what aquafaba is, Virginia explains it to you in detail.

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Photo: Stockfood

pie-pumpkin

No, it’s not a pumpkin pie. Is a baked pumpkin that we turned into pie. This is a simpler and faster recipe, in which we turn baked pumpkin into a healthy and delicious dessert.

We are going to use a wide pumpkin, Cinderella type, split in half. It can be a bit tricky to make at home, as they tend to be large pumpkins with thick skins. Ask your trusted greengrocer or greengrocer to split it for you. Remember that buying halves that have been opened and covered with plastic wrap is not advisable, since it is an unhealthy measure, apart from being environmentally harmful.

Ingredients:

1 medium-sized fresh Cinderella squash (approx 3 lbs.) 2 handfuls of flaked almonds 2 teaspoons of cinnamon Red berry compote to taste 5 tablespoons of maple syrup or bread

Preparation:

Clean the skin of the pumpkin well with a damp cloth and remove the stem if you still have it.Cut the pumpkin in halfwith the straightest cut possible. We preheat the oven at 200ºC.Place the two halves on the tray without removing the seeds, since we will take the opportunity to toast them.Add the syrup or panela in equal parts in the hollow of the threads and the seeds. We bake the two halves at the same time if they fit in the lowest area or in two trays, one on the floor of the oven and the other just above, to make good use of the heat It usually takes an hour to make, watch out that the area of ​​the seeds does not burn. Turn off the oven and add the cinnamon and the laminated almonds on top of the pulp.We let the almond roast with the residual heat and that the pumpkin is tempered with the oven already turned off. We take out the pumpkin when it is already warm. With a tablespoon, we take out the pumpkin seeds, which we reserve, and separately the threads, which we will throw away or save to beat.Introducing the whole pumpkin with the seeds on top and accompanied by homemade compote or coconut cream.