Pumpkin pie pudding

Courtesy of healthy eating for life
www.healthyfoodforliving.com

Ingredients
* 4 large Medjool dates, pitted and coarsely chopped or fill enough about 1/4 cup
* only 1 / 4 teaspoon vanilla extract
* 1/4 Teaspoon pure Maple extract
* 1 / 2 Cup crushed overripe bananas, 1 medium (for the sweetest pudding, you wait until your banana a completely Brown - but not black - peeling has)
* 1/2 Cup pumpkin puree (homemade is particularly well in this recipe because you don't Cook) see recipe below!
* 1 / 2 Tsp ground cinnamon
* Spice recipe below 1/4 teaspoon pumpkin pie!
Directions
(1) Ceilings give dates with boiling water in a small bowl and let for 10 minutes or until very soft soak. Drain.
(2) In a food processor, combine to all ingredients and blend until very smooth.
(3) The best when eaten immediately. (I half the pudding in the refrigerator overnight and although still tasty, it tasted more banana y as pumpkin y and turned a darker, almost brownish color from the deadlines, spices and oxidized banana).
Pumpkin puree
1. Start with "Sugar" or "pie" pumpkins - you are smaller and sweeter than the large pumpkins uses for carving jack-o-lanterns.
2. Oven to 350 degrees F.
3. Coat of a Pan pan or Royal role sheet with parchment paper or aluminum foil.
4. Cut squash in half. Scoop out and discard of seeds and pulp.
5. Put squash halves - cut pages down - in the Pan or on the sheet.
6. Bake for about 60-90 minutes, or until pumpkin delicate and easily pierced with a fork.
7. Leave roasted pumpkin rest at room temperature until cool enough to handle.
8. Pumpkin turn halves and shovel meat from the skin and into the Bowl a food processor. Puree until smooth.
9. Line a strainer or sieve with two layers of heavy-duty paper towel or gauze and place a bowl. Spoon puree in lined sieve and let drain for about 30 minutes.
10. Store in an airtight container in the refrigerator.
Pumpkin pie spice
Combine the following:
* 1 / 4 Of Cup ground cinnamon
* 1 Tablespoon ground ginger
* 1 Tablespoon ground nutmeg
* 1 TEASPOON ground allspice
* 1 Teaspoon ground cloves

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