I had remarked in my previous post, a moderately-sized pie pumpkin tends to provide a tad more gourd-flesh than needed for making one or two pies. Perhaps this remark left certain readers in suspense as to what I would do with the remainder of the cooked pumpkin I had on hand after pie-making was complete. Then again, perhaps I'm being narcissistic, and the hard truth is that nobody pays terribly close attention to half-implied narrative arcs in an only sporadically updated recipe blog. Well, that may be, but at any rate, I'm going to satisfy your non-existent curiosity anyhow: I made October fool (to be contrasted with April fool, which is something else entirely).
So, for those unfamiliar with
the dessert known as "fool" (the etymology of whose name is somewhat hazy), it's generally a light, summery mixture of sugar, whipped cream, and pureed fruit. This creation certainly fits the description, though the squash certainly gives it a weight and a more autumnal essence that its berry-based cousins lack. The nice thing is that it requires little in the way of preparation (other than the initial cooking of the pumpkin, as discussed in the
pumpkin-pie post) and equally little in the way of sugar. In fact, eliminating the sugar from this dish entirely wouldn't drastically alter its character. The recipe given below serves five.
- 1¾ cups cooked pumpkin
- 2½ bananas
- ½ cup soy milk
- 2 tsp. brown sugar
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
- ⅛ tsp. salt
- 1 Tbsp. finely chopped pecan pieces
Place the pumpkin, soy milk, spices, salt, and bananas in a food processor and puree until the resulting mixture is smooth. Spoon directly into small bowls or wine glasses and garnish with the chopped pecans.
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