Monday, November 26, 2012

Liquid Pumpkin Pie

If you are still inspired to make pumpkin-based food, here's a little recipe tested many times at school. The reviews were very diverse but surely all children from our Cooking Club enjoyed making a very different version of a pumpkin pie, to celebrate Thanksgiving season.

The whole experience was exciting: First some kids were not very happy to smell both pumpkin and butternut squash, but were very enthusiastic when they saw the other ingredients. It was unanimous that  most of them loved sugar, graham crackers, and condensed milk. Uncertainty was present when asked about coconut milk and coconut flakes. Curiosity, though, was also there, and even if some kids refused to go further after a first spoonful, they at least had tried something different.

Smashing the pumpkins, punching the bags with graham crackers and using the dangerous-looking hand blender were the high points of the class. After the experience, the teacher asked the kids what they thought about the recipe, gathering some adjectives on the board. As you can see, it was a wonderful way of understanding that, after all, it's all a matter of taste.

Liquid Pumpkin Pie

I will soon freeze a batch in an ice cream machine to test the outcome. Probably it will be sweet enough to be in our repertoire for next Thanksgiving!

1 cup mashed sweet pumpkin (can be organic from a can)
1 cup freshly baked or cooked butternut squash
2 cups coconut milk
1 teaspoon pumpkin pie spice
4 tablespoons sugar (preferrably brown, but kids preferred white sugar)
Condensed milk, to garnish
Toasted coconut curls or grated coconut to garnish
3 graham crackers, broken into small pieces in a plastic bag

Place pumpkin and butternut squash chunks on plates and mash with a fork. In a bowl, combine mashed pumpkin and butternut squash with coconut milk and set aside. Punch the bag full of graham cracker to transform them into cookie crumbles.

Mix everything together with a blender until smooth. Serve in bowls topped with graham cracker crumbles, a swirl of condensed milk, and coconut to add texture and interest to the soup. Enjoy cold. 

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