Canadian thanksgiving is coming up, and what better way to end a bountiful thanksgiving dinner than a sticky n’ spiced pumpkin toffee pudding? It’s already mid-October and 2015 is already beginning to come to an end… the year really went by in a blink of the eye. Today, Leung and I got together and made this super delicious recipe for y’all (well, she pretty much did all the work; I kinda just passed her the ingredients and poured toffee sauce all over while she photographed… talk about equal work distribution eh).
If you ever feel like eating a fall candle, just make yourself this and drown your sorrows in the spiced toffee sauce. This pudding kinda taste like a hybrid of baked oatmeal, pumpkin bread, and a fudge spiced cake. Idk it’s complicated, but the recipe itself isn’t as complicated as you’d think! Only a few easy-to-find pantry ingredients and 40 minutes from start to finish, and you’d have an impressive dessert to serve at any gathering.
We served this with a pumpkin spice ice-cream with gingersnap cookie chunks from our local ice-cream parlour and the warm+cold dessert combination was just divine.
Thanksgiving is a wonderful holiday because this means halloween is here, so Christmas is pretty much next week. Ok, but aside from my obsession with Christmas, thanksgiving is an extra special day to share all our gratitudes with the most important people in our lives.
I’m extremely happy and fortunate to be able to spend thanksgiving with my mom this weekend, and I’m so so excited to catch up with two of my closest friends over Skype this weekend as well (we are going to enjoy thanksgiving dinner while skyping and discussing about life so it’s basically a virtual thanksgiving feast).
Today, remind yourself to be thankful for the people and everything in your life because no matter how low you feel, you’re living someone else’s fairy tale.Be a blessing. Be a friend. Encourage someone. Take the time to care.
Happy Thanksgiving to all our Canadian friends!
- PUMPKIN CAKE
- ¾ cup pumpkin puree
- ½ cup date paste*
- 1¼ cup almond milk
- 1 tbsp molasses
- 2 tbsp coconut oil, melted
- ¼ tsp pure vanilla extract
- A pinch of salt
- 1 tsp ground cinnamon
- ¼ tsp each nutmeg and all spice
- 1 tsp baking powder
- 1 cup oat flour
- TOFFEE SAUCE
- ¼ cup liquid sweetener, we used malt barley syrup
- ¼ cup brown sugar, such as sucanat
- ⅔ cup coconut milk
- A pinch of salt
- A pinch each of cinnamon, nutmeg, and allspice
- Preheat oven to 375°F and grease a baking dish with coconut oil.
- In a large mixing bowl, prepare the pumpkin cake batter by whisking together all the cake ingredients until smooth. Pour into greased baking dish and bake for 35 to 45 minutes, or until the edges have set but the centre is still puddling-like.
- While the cake is baking, make the toffee sauce by heating all the sauce ingredients in a small saucepan over medium heat until almost boiling. Then turn the heat down and simmer until reduced to half the volume. Be sure to occasionally give it a stir.
- Poke holes over the surface of the baked cake using a fork. Pour toffee sauce over the surface of the cake, allowing it to sink into the holes. Serve warm with ice cream (vegan as necessary) and an extra drizzle of toffee sauce.