Disclaimer: This post is part of the Good Cook Blogger Program and I received these products for review. All opinions and experiences are 100% my own.
I received an assortment of bakeware and turkey prep products to showcase on our blog for our readers. I was VERY excited to receive all these goodies, particularly because all my bakeware is glass and hard to clean. I couldn’t believe my eyes when the package came.
Scroll down for the recipe
As you can see I got a hefty assortment of bake ware, roasting and turkey prep items. I could have never afforded to buy all of that so I am especially grateful to the Good Cook company for their generosity they bestowed on us bloggers this year.
Now onto the recipe 🙂
I don’t know nothing worse then being on a diet or having food allergies during the holidays. I’ve survived a few of them over the years so I know exactly how sucky it can be. I also know from experience that eating healthy does not have to be a bad thing. You can still have your pumpkin pie, fudge and all the other goodies while behaving.
This recipe combines two of my favorite things, pumpkin and cashews. The combination of the two is really quite perfect if you ask me. Even my husband ate it and he is the pickiest guy I know. The trick is to use fresh homemade pumpkin puree from a sugar pie pumpkin. Any other isn’t sweet enough.
Use one small sugar pie pumpkin. I used a Good Cook Pumpkin Scoop which is available exclusively at Walmart to scoop the pumpkin out. The pumpkin scoop has a knife inside of it that comes apart and you can use it to cut open your pumpkin.
To start the recipe combine 1/2 cup cashew pieces with 1/2 cup coconut oil. Blend until it becomes a paste. You don’t want it to be watery or runny. You want it to be a paste.
Add in 1 cup pumpkin puree or pumpkin chunks and blend well. Stir in 1 teaspoon pure vanilla extract and 1 teaspoon cinnamon and a dash of salt.
Pour it into a mini loaf pan. I used a Good Cook Mini Loaf Pan 5×3 size.
I really love this pan, it is non stick as is all the Good Cook bakeware I received.
Once you pour mixture into min loaf pan, place in the freezer for about 30 minutes to harden. Once served, you can place in the fridge covered but it might become too soft for your liking. If that’s the case just store it in the freezer covered.
1/2 cup coconut oil
1/2 cup pure pumpkin pureed or chunks
1/2 cup cashew pieces
1 teaspoon vanilla extract [quality vanilla!]
1 teaspoon cinnamon
dash of salt
add cashew pieces and coconut oil to blender and blend until it forms a paste. Add pumpkin, vanilla, cinnamon and dash of salt and blend until smooth. Pour into mini loaf pan and freeze for 30 minutes.