Are we pumpkin-ed out yet? I’m banking on “No.”
Although I never considered myself a huge fan of pumpkin in the past, this year for some reason, the Passion for Pumpkin has overtaken me, too, and I can’t get enough of the stuff. First it was the Pumpkin Caramel Swirl Brownies; then the Grain-Free Pumpkin-Sage Gnocchi. Today, I bring you Pumpkin Fudge (suitable for those of us on an anti-candida diet). I love this stuff.
Is it because pumpkin has a low glycemic load? (Sure, that’s one reason it’s appealing). Is it because the psychological effects of orange are known to be “Physical comfort, food, warmth, security, sensuality, passion, abundance, fun”? (Perhaps. But they’re also known to be “Deprivation, frustration, frivolity, immaturity.” Oh, wait, some of those are kind of appealing, too. . . ). Is it because pumpkin is high fiber and filled with antioxidants? (I never met an antioxidant I didn’t like). Is it because pumpkin is the only vegetable to be immortalized as a mythical deity in a children’s cartoon? (I thought it was pretty great, too). Or, is it simply because that seasonal squash, that harbinger of Halloween, that source of seedy snacks, that rotund, enchanting gourd of autumn, that delectable PUMPKIN–just happens to taste delicious, too?
Well, all of the above.
So, what the heck, I’ll just roll with it. (Well, not literally, of course. Because, you know, that would probably hurt).
Today’s recipe is a great way to use up any leftover pumpkin you have lying around from other dishes. Yet, it’s good enough to warrant buying a pumpkin and roasting it just for this treat. It’s just sweet enough so it’s satisfying without being cloying. It has a protein boost so it won’t mess with your blood sugar levels. And it tastes like sweet, cinnamony pumpkin. The fudge softens somewhat at room temperature but still holds its shape (this is how I prefer to eat it). Keep it chilled it for a more candy-like effect.
And once you’re done with the fudge, come back for more pumpkin-centric recipes coming up. After all, we can never get enough of the great pumpkin this time of year, right?
For those of you celebrating tomorrow, have a very HAPPY THANKSGIVING!!
Pumpkin Fudge (candida-friendly, gluten-free, sugar-free).
A yummy treat that can be enjoyed by just about anyone. Feel free to play with the spices if you’d like more of a pumpkin pie-like flavor, or to add chocolate chips or chopped nuts to create variations.
2/3 cup (160 ml) pure pumpkin purée, homemade or canned (be sure the only ingredient is pumpkin)
1 Tbsp (15 ml) pure vanilla extract
1/2 tsp (2.5 ml) plain or vanilla pure stevia liquid (or use a flavor you prefer)
2 Tbsp (30 ml) unflavored or vanilla rice protein powder (I use NutriBiotic)
1 Tbsp (15 ml) cinnamon
1/2 tsp (2.5 ml) ground ginger
pinch fine sea salt
1/2 cup plus 2 Tbsp (150 ml) coconut butter (not oil), melted
2 Tbsp (30 ml) coconut oil, preferably organic
Prepare a small square container, such as a plastic food storage container, by lining with plastic wrap. Set aside.
In a medium bowl, whisk together the pumpkin, coconut sugar, vanilla and stevia until the sugar has dissolved. Add the protein powder, cinnamon, ginger and salt, and mix well.
In a small heavy-bottomed pot, gently melt the coconut butter and coconut oil until smooth. Pour over the pumpkin mixture and stir vigorously until well combined. Spread evenly in the container and smooth the top.
Refrigerate until firm, at least 2 hours. Invert on a cutting board, peel off the plastic wrap, and slice into small pieces. Makes 16 small squares. May be frozen; defrost, covered, overnight in the refrigerator.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
“Mum, we love pumpkin fudge, too! And we can never get enough, either. Then again, we would eat until our stomachs explode, so I guess we’re not the best judges in that area. . . . “
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