Easy Pumpkin Pudding with Molasses Cookies

Pumpkin is one of those vegetables that is almost emblematic of fall – it makes us think of harvest, of holidays, of frost, of lengthening nights and the oncoming winter. And yet, the only way it usually gets to the table is in a store-bought pie, or perhaps a can of pie filling that goes in a pie we made ourselves. But pumpkin can be so much more -- and since pumpkin keeps for 6 months whole or for years in a can, it can be a year-round addition to our diets.

Pumpkin is chock full ‘o goodness. You can tell by its bright color that it’s going to be going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. http://www.bewellbuzz.com/nutrition/pumpkin-health-benefits/

Easy Pumpkin Pudding

Easy Pumpkin Pudding:
1 can 28 oz. pumpkin
1 can coconut milk (not lite)
Whisk these two together in a large bowl.
Add 1/2 cup coconut sugar, 1/2 cup maple syrup, 2 tsp. ginger, 2 tsp. cinnamon and 1 tsp. nutmeg.
Whisk until well combined. Put a plastic wrap over and let it get cold in the fridge for awhile.

Meanwhile make the lovely crispy ginger cookies below.

Molasses Spice Cookies
 3 1/2 cups almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
3 tsp. ginger
1 tsp. cinnamon
1/2 cup grapeseed oil or melted butter or coconut oil
1/2 cup yacon syrup http://www.superfoods-for-superhealth.com/yacon-root-syrup.html
You could also use organic molasses.

Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Scoop and roll dough into a ball and press onto a  parchment lined baking sheet 1 tbsp. at a time.
Bake 350 for 12 minutes
Cool and serve.
You can also crumble them on to the pumpkin pudding.

This makes 24 cookies.
Healthy life.
Suzanne