Public Service Announcement: Pumpkin is an AWESOME dessert food.
Americans reading this are like "duh!" The Aussies reading this are squishing their faces in disgust- I know the look well (I've introduced plenty of them to Pumpkin pie).
Upon moving to Australia, seven years ago, I was pumped to see my favourite squash on menus all around town. On pizzas, in salads, even in veggie lasagne. Shortly after I learned that Australians typically view pumpkin as a savoury vegetable (only!)
Come on people, it's not like I'm making broccoli pie. Even zucchini bread is sweet. Amiright?
One thing we Americans love is adding spice to our jack-o-lantern-inspired desserts. Ever heard of a pumpkin spice latte? (Americans, feel free to eyeroll but you cannot deny the tastiness).
Unlike our Australian cousins, we Yanks usually bust out the fleshy, orange treats in Autumn and Winter. Since I'm having my sixth hot Christmas in a row I wanted to bring the spicy, pumpkin love to a hot weather dessert. We want as little oven use as possible.
Speaking of oven use, if you're like me you always have punkin' puree in the freezer. If you can't get your hands on an overpriced can of imported puree (via David Jones American foods section) make it yourself with this SUPER easy method. (You'll never eat the canned junk again.)
Bonus: I get to use the free samples I scored from Bondi Chai in this yummy recipe. I dig their brand because it's all natural, locally made and healthy enough for kids. Keepin' it real in my adopted country. Investigate BC's website here.
Best part? These little balls are chuck full of healthy protein. If I don't scarf them after the gym or during an afternoon sugar crash I intend to give them away as little gifts to friends and neighbours.
I'm excited to bring a little American Christmas goodness to OZ this season. If you don't tell anyone about the certain 'ah-hem' vegetable in this recipe I betcha they won't even notice but then you won't get to watch them squirm. Enjoy!
[recipe id="2374"]
