Haaaaaappy Halloween! Hope everyone is safe and recovering from crazy superstorm Sandy ♥
While I’m always one to dread the end of the warm months for the long, cold ones to come, I’m realizing how wonderful seasons are for the soul. The change of seasons brings so much to look forward to: we do different activities, eat different foods, change up our wardrobe, and watch as nature transforms around us. I did always miss the color-intense fall we have in Maryland while I was down south at school. So this year I’m taking advantage of the season’s beauty, from camping and taking many a hike on the mountain, visiting the local vineyard (just voted “Best Of D.C.”!!), carving pumpkins, and eating so much squash I should have turned into one by now.
We’ve had a gorgeous autumn here, with crisp mornings and mild days, deep blue skies, plentiful sunshine and sunset-hued leaves. And so naturally what else would I do but combine all this autumn beauty into something edible. Something simple: a squash picked from the farm across the street, spiced, sweetened with pure maple syrup, and baked into perfection. A mix between pumpkin pie sans crust, custard, and flan ……. If you could taste autumn, this would be it.
Spiced Baked Pumpkin, adapted from Adventures in Cooking
- 2 cups pumpkin puree
- 1 cup almond milk
- ½ cup maple syrup
- ½ cup whole wheat flour
- 3 T Earth Balance (or butter), melted
- 2 eggs (or flax eggs to keep it vegan)
- 1 t maple extract (if you don’t have it, sub vanilla)
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/4 t ground cloves
- 1/4 t allspice
- 1/4 t sea salt
- 1/4 t baking soda
Preheat the oven to 450F. In a large bowl, stir together all of the dry ingredients until thoroughly combined. Then add all of the wet ingredients and blend using an electric mixer until a smooth batter forms. Pour the batter into a small greased casserole pan (I used a 9×9″). Bake for 30 – 40 minutes. Serve warm with a scoop of vanilla ice cream or plain Greek yogurt.
*This post is shared at Pure Ella’s Pumpkin Potluck Party