Ever since last year’s pumpkin shortage, I’ve become covetous over canned pumpkin. In the baking aisle at the grocery store, I fight the urge to snarl and hiss at people as they casually grab a can like it grows from an overactive pumpkin-tree. They obviously don’t recall the horrors of 2009.
Even now, in the time of plenty, I get flashbacks. Each time I pass by a can of pumpkin and don’t pick it up, I get a tight, anxious feeling in my chest and fret about that can of pumpkin for the rest of the day, wondering if I’ve made a huge mistake by walking by… wondering if I’ll ever see another can of pumpkin again.
This year, I’ve taken steps to prevent such a disaster. Canned pumpkin overflows from my cabinets, biding its time until I crack it open and let the pureed gold flow out.
I give you: last night’s dessert.
Obviously we didn’t use the graham cracker crust. It turned out more like pumpkin souffle! YUM!
Since we had to open a GIGANTIC can of pumpkin to make the pies last night and had a bunch left over, I decided to add some to the Monsta so it didn’t go to waste.
This is exactly like slurping down liquid pumpkin pie. So good!
Halloween Monsta (Makes 2 servings)
14 cups of spinach, washed
1 cup unsweetened soymilk
1/2 cup of canned pumpkin
2 carrots
1 frozen banana
1 lemon
1 lime
1 tsp pumpkin pie spice
1. Cram all the ingredients into a magical Vitamix.
2. Turn the Vitamix to high. (If you don’t have a magical blender, put all the ingredients except for the spinach into the blender, then slowly add the spinach as the blender whirls.)
3. Pour the thickest Monsta you’ve ever seen into a large glass.
4. Add a straw.
5. Try not to sprain your jaw while sucking it down.
I still have about two cups of opened canned pumpkin left and I want to use it up before it goes bad!
Do you have any good pumpkin recipes??