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Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle

 

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Happy Holidays Friends 🙂  Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude.  Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!

Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze! 

As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt.  I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk,  butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).   

It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂   Prepare one larger pumpkin or several individual pumpkins… the choice is yours.  Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂

 

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 This is my submission to Tinned Tomatoes & Lisa's Kitchen No Croutons Required & Bookmarked Recipes Challenges and to Ren Behan's Simple & In Season!

 

Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle

(Serves 4-6)

Ingredients

  • 2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
  • 1 cup, 1" cubed gluten free crusty bread
  • 1/2 cup pecans roughly chopped (as in halved)
  • 1/4 cup jumbo thompson raisins
  • 1/4 cup apple juice sweetened dried cranberries
  • 1/2 cup large flaked coconut (optional)
  • 3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
  • 2 Tbsp coconut oil melted
  • 1/4 – 1/3 cup coconut nectar or coconut crystals
  • 1 tsp ceylon cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • sea salt to season interior of pumpkin, and to season mixture to taste
  • 1/2-3/4 cup coconut milk 

Creme Caramel Drizzle

  • 1 cup raw cashews soaked 6 hours & drained
  • 1/2 cup raw coconut nectar
  • 1/2 cup full fat coconut milk
  • Sea Salt to taste
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/2 tsp vanilla powder

Method

  1. Pre-heat oven to 350F.  Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
  2. Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
  3. In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.  
  4. Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom.  As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
  5. Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife.  The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
  6. Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy.  Pour into a dish and place in the fridge where it will thicken further.
  7. When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!

  

Will you make yours in multiple pumpkins or one larger pumpkin like I did?  What are your Holiday plans?

 

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All Love, 

 Juliane 

 

Thank you for visiting 🙂  

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No-Wheat Thins with Aged Treenut Cheese & Cranberry Relish (Raw Vegan)

French Hazelnut Pumpkin Pie

 

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I am in love with plant based Living Foods!  SO fresh.  So clean.  So flavorful.   Not to mention energizing, beautifying & healing…  they taste better than traditional cooked fare!  I really feel it's what nature intended for our nourishment.   

French Hazelnut Pumpkin Pie with "whipped cream" is no exception – this coming from a girl who always disliked hated pumpkin pie – that is until 6 years ago, when I discovered an amazing French recipe for cooked Hazelnut Pumpkin Pie.  Of course, now that I follow a primarily Raw Vegan foodstyle (because it tastes and makes me feel so amazing!) I had to figure out a way to upgrade that French recipe to a delicious, enzyme rich, Living Foods version.   

 

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Perfect for entertaining – or for just having as your own special, beautifying treat awaiting you in the freezer.  Since it's frozen it remains beautifully fresh compared to a traditional pie.IMG_5837

This knockout has a candied cookie-like crust and a creamy cheesecake-esque pumpkin filling. 

 

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Oh, and shhh… don't tell anyone about the secret ingredient that makes this SO much creamier & delish than any pumpkin pie you've had before (carrot juice).  Plus, as always, it's unbelievably simple to prepare.

 Please enjoy!

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Recipe for French Hazelnut Pumpkin Pie

Crust: 


Ingredients:

  • 1 3/4 cup raw pecans (or a combo of pecan, macadamia & walnuts, preferably soaked overnight & deydrated for 24 hours)
  • 
1/2 cup raw hazelnuts (preferably soaked overnight & dehydrated for 24 hours)
  • 2 tablespoons maple syrup
  • 
1 tablespoon coconut oil

  • 1 1/2 tablespoons date paste (or use 2-3 dates mixed into 1st step of nut processing- just be careful not to turn the nuts into date-nut butter!) 
  • 1/2 tsp himalayan salt

Method:

  1. Place nuts in food processor, pulse into small crumbs – be mindful not to overprocess into nut butter!
  2. Combine the rest of ingredients by hand in a separate bowl.  
  3. Add this mixture to the crumbed nuts, mixing by hand until fully incorporated.  Mixture should stick together when pinched between fingers.
  4. Dump this into a 9 inch tart pan with removable bottom (or use saran if tart pan is one piece).  If you don't have a tart pan, use a pie plate with saran. 
  5. Press mixture firmly into tart pan or pie plate.  Depending on size of your pan, thickness of your crust, you may have extra crust left over (especially if using the shorter edged tart pan.  No problem! Just make some mini tarts or cutout a few "cookies" with your favorite cookie cutter!  Once dehydrated fill the extra tarts with any leftover filling you may have- or with a little cashew cream topped with fresh sliced fruit! Pretty & Yummy 🙂
  6. Dehydrate 48 hours at 115.

  7. Chill crust in freezer for 1/2 hour before filling. 

Filling

Ingredients:

  • 
1 1/2 cups cashews 
  • 1/2 cup chopped pumpkin
  • 1/2 cup maple syrup

  • 1/2 cup coconut oil

  • 1/2 cup carrot juice plus 1/4 cup reserved for blending assistance if needed (yes that's right, carrot juice!) 
  • 1/2 tablespoon vanilla 
  • 
1/4 teaspoon himalayan salt
  • 3/4 teaspoon cinnamon
  • 
1/8 teaspoon nutmeg

  • 1/8 teaspoon ground cloves (optional)

Method:

  1. Blend all ingredients in Vitamix until super smooth.  Add additional 1/4 cup carrot juice as needed to facilitate blending- tho try not to use more than 2 tablespoons.

  2. Pour into tart crust and chill in freezer overnight.
  3. Store in freezer and slice it right out of the freezer.
  4. Add a small dallop of whipped cream (click preceding link for recipe!) if desired.

**Disclaimer! The above recipe is my tweaked version which is SO amazing as I've already mentioned, I know:) However, I wasn't able to get pictures of it so the pics here are of the 1st version which looks a little different. The above tweaked recipe will have a more solid, finely ground crust and the filling is much smoother and creamier. Bottom line, your pie will have a less grainy texture in both the filling & crust. Although they look somewhat similar I wanted to point this out.  

 

Let me know how you like this one!  Did you make any tweaks to make it your own?  How were your Holidays?  Any New Year's Resolutions?

All Love,

Juliane

 

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