Prep Time: 04 Hours

Cook Time: 12 minutes

Servings: 1 Serving

A dairy-free, refined sugar-free, dessert that can also work as a breakfast dish, chilled and can be prepared a day in advance. Can it get any easier? What's more? It is filling, crunchy yet smooth, and a neat way to introduce the earthy wholesomeness of pumpkin into your diet in a delicious way.

Ingredients

• Yellow pumpkin: 1 cup ( Cubed and steamed)
• Jaggery powder: 1/3 cup or less
• Sabja seeds: 1.5 tbsp
• Thick coconut milk: ½ cup
• Pumpkin Pie spice: 1 tsp
• Walnuts: 2 halves (Toasted)

For pumpkin pie spice

• Cinnamon: 1-inch piece
• Nutmeg: 1/8 th of whole nutmeg.
• Dry ginger: 1-inch piece
• Cloves: 3 nos

Or

Mix the following

• Cinnamon powder: 1tsp
• Nutmeg powder: ¼ tsp
• Clove powder: 1/8 tsp
• Dry ginger powder: ¼ tsp

Method

• Blend the steamed pumpkin into a smooth paste without adding any water.
• Pound all the ingredients of the pumpkin pie spice in a mortar to get a fine powder or powder in a mixie.
• If using spice powders mix them together thoroughly.
• In a bowl add pumpkin paste, jaggery powder, sabja seeds, 6 tablespoons of thick coconut milk and pumpkin pie spice and mix well.
• Pour into serving bowls/shot glasses/ small jars.
• Top with thick coconut milk and refrigerate.
• Serve with bits of toasted walnuts.

Eating guide

• Food group: Vegetables and nuts
• Can be prepared a day earlier and served.
• Makes for a filling wholesome dessert.

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