Mini Pumpkin Raspberry Pudding Cake
The best thing happening this season is in the mini pumpkin. As grocery stores and farmers markets fill up with them, there's no easier way to get to the tasty inside than now. The key with this recipe is not just the cake but the actual pumpkin. We want to eat both.
While there are plenty of recipes and how to's for turning the mini pumpkin into a vehicle for roasting veggies making pumpkin pie and soufflés, we have one recipe that's to die for, requires minimal ingredients and tastes amazing. (This first recipe was a firs! So some of the proportions are an estimation. I used two handfuls of flower, but estimated 1/4 to a 1/3 cup.)
Easy Mini Pumpkin Raspberry Pudding Cake
Let's get right to it.
What you need:
3 mini pumpkins
Ghost Pepper and Prickly Pear Ghee (preferably Nourished Foods)
Maple Syrup Pearls (or syrup)
Whipping Cream (preferably local for the best texture)
1/4 cup of flour
1/2 teaspoon baking powder
Heat oven to 375 degrees.
1) Find three mini pumpkins with big stems. The bigger the stem the easier to pull out the top.
2) With a paring knife, outline a rectangular shape around the stem.
3) Push the knife all the way through, until you hit the base, careful not to puncture the exterior. Cut out the top. It may take some work to loosen the top and work the knife around the edge before you can remove it.
4) Grab the top and pull it out. Cut off just enough of the lid to make it fit back into the hole without a problem. Remove the seeds from the inside.
5) Drop a Teaspoon of Nourished Foods Ghost Pepper Prickly Pear Ghee into the pumpkin and put them on a baking tray and into the oven for 20 minutes. Put the lids aside for later.
6) Pull out the pumpkins after 20 minutes. Drop a teaspoon of maple syrup pearls (or syrup) into the center of the pumpkin. Then fill half with locally made whipping cream (if available the taste is richer), and the other half with raspberries (about 4). Put back into the oven for 10 minutes or until the raspberries soften.
7) Pull the pumpkins out of the oven (don't turn off, yet). While they rest, beat one egg on high speed until frothy and thick.
8) Let the egg sit. Dump the contents of each pumpkin into a bowl and puree. Add 1/4 to 1/3 cup of flour. Add a 1/2 teaspoon of Baking powder. Blend the flour, baking powder, cream and fruit until smooth, and then fold in the egg. (Start with a 1/4 of flour and gauge the texture. You want the mixture to remain liquid but to have some thickness. Depending on pumpkin sizes you may have more liquid to work with or less).
9) Put back into the oven for about 15 minutes. Once the golden crust forms on the top of the cake in the pumpkin, give it 1-2 more minutes. Let cool. Pour over a raspberry or chocolate sauce, whatever you wish and enjoy.
Order the ghee from the Treatmo Marketplace! Locally made, grass fed and grass finished. You won't regret it. Go to the market.
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by Anna Zefferys, CEO and Founder of Treatmo