Three-Day Vegan GF Pumpkin Pumpkin Pudding

If you love to cook, like me, but have dietary restrictive roommates, like me, it can be hard to share your creations with the household...

But don't despair! I have the answer for you. I wish I could say it is easy, but really what standard are we using for that? If we are using a modern day standard, where we have semi-instant access to almost every kind of ingredient on the planet, then it's not super easy. But if we use a standard from say, 50 years ago, where you could find most things, but it took time to both find and then prepare each ingredient, then it's about on par.

Step 1: Make sure you have at least 3 days of prep time.

“Do you want something vegan, gluten free, delicious and quick? Then this recipe is not for you.”

Step 2: Put two cans of coconut milk to chill overnight. This allows the cream to rise to the top and separate from the coconut water below.

Step 0.5: Sorry, I forgot, you need to make sure you buy ALL of your ingredients at least 3 days ahead of time. Last minute substitutions are not acceptable.

Step 3: Make the almond butter. Ensure you have 2 solid hours to grind them. That's all you are doing - grinding them for 2+ hours, until they form a creamy paste.

*photo from the recipie page I followed: https://www.loveandlemons.com/pumpkin-pudding/

Step 4: Roast your pumpkin. At least 45 minutes. Then let it cool until you can handle it. At least another hour. Mix in some spices, vanilla, maple syrup, solids from the coconut milk, and your almond butter/paste thing. Puree.

“We are 1/3 of the way there!”

Step 5: Either use the second can of coconut milk, or cheat and buy coconut cream (that's what I did!). Whip it.

Step 6: Mix in some maple syrup and lemon zest.

Step 7: Toast some walnuts or pecans.

Step 8: Let the Pumpkin Pudding Puree and the Whipped Coconut Cream Concoction sit in the fridge overnight to set.

Step 9: Plate like your life depends on it.

“Voila! 3 days, 15 ingredients, 5 dishwasher loads, and an effort of Herculean patience later. We did it."

Despite my griping, it was actually totally delicious and super worth it haha, but I think next time I'll just buy pumpkin puree and some almond butter instead of making my own from scratch. Sandra Lee Semi-Homemade is the name of the game from now on...