Pumpkin mania. It’s a thing. And it’s a thing that seems to start happening earlier and earlier every single year.
And while I don’t personally subscribe to the pumpkin mania that descends upon us during those last long hot weeks of Summer, I can certainly get down with some pumpkin recipes in a seasonally appropriate time frame. Like during the months of October and November. That’s is.
Sorry folks. But I draw the line at pumpkin-flavored bullshit in August. If you’ve been following along here for a while now, then this isn’t news to you. I make my pumpkin shaming well known.
BUT! Since it’s nearing the end of October, and today is the much anticipated annual Virtual Pumpkin Party, it seems like an appropriate time to share the recipe for this Easy Blender Pumpkin Chocolate Pudding. So let’s do this!
Today marks the third year of Sara’s #virtualpumpkinparty. Which if you’re not familiar with what that is, let me sum it up for you: it’s a day when a bunch of food bloggers flood the internet with new pumpkin recipes. That’s it. This year, there are over 80 food bloggers participating (you can find all the recipes linked HERE). So if you’re a pumpkin lover, today is like your Birthday X 1,000.
The first year Sara hosted her Virtual Pumpkin Party, I made this Pumpkin Beertail with Tequila and Spiced Rum. And last year, I cooked up this cozy Chicken and Pumpkin Chili. So this year, I figured it was about time I tried my hand at making a pumpkin-themed dessert.
This Easy Blender Pumpkin Chocolate Pudding is aptly named. Because it’s EASY. And because you make the whole damn thing in the blender. Just dump and whirl. No cooking. No stirring. No anything.
And dare I even say it’s healthy-ish. I only used dates for sweetness. I also made my own homemade pumpkin purée. And I found that using creamy, protein-packed Greek yogurt allowed me to omit the need for any and all eggs, milk, cornstarch, etc.
See! Healthy-ish! I told you so!
I used my friend Traci’s instructions for making homemade pumpkin purée. And let me tell you, it’s seriously life changing. Homemade pumpkin purée has a much fresher taste and a nicer consistency than the canned stuff. And it’s so freaking easy to do. Seriously. I’ll never need my can opener again.
Depending on your mood (and hunger level), you can make either two generous servings or four smaller servings. I used crushed gingersnap cookies as a topping, but any crunchy cookie would be delicious (graham crackers, amaretto cookies, chocolate wafers, etc.). I also kept with the Greek yogurt theme and just used a dollop of that for finishing these parfaits. But you could certainly whip up some heavy cream, if you prefer. A drizzle of caramel sauce might be nice, too. Just saying.
And I’m back! Did you miss me?
I’m going pretend you’re all collectively nodding your heads in affirmation.
My trip was totally awesome. And as badly as I want to formulate a better opinion than that, my brain just isn’t allowing for me to do so at this very moment. As I sit down to write this post, I’ve only been home for a single full day. So naturally, I need a little more time to decompress and organize my thoughts (and I’m going to need a lot more time to finish doing my laundry!). But hopefully, I’ll be able to share some recommendations and photographs here relatively soon-ish. In the meantime, you can check out the pictures I posted on Instagram. Portugal is a wonderfully beautiful place, with vibrant cities and breathtaking beaches, and I highly recommend adding it to your travel bucket list!
Summer was still very much alive in Portugal. But here in the states, I’m already catching whiffs of back-to-school and pumpkin mania. Ummm…nope! It’s still hot as Hades outside. And late Summer produce is at it’s peak. So I’m in no rush what-so-ever to start Fall. Which is why I’ll be face-planting into this Easy Skillet Peach-Basil Cobbler for the foreseeable future.
I tested out a couple versions of this cobbler before I left for my vacation, and they were all a big hit. Honestly, I don’t think you can go wrong with peach cobbler during peach season. It’s an easy target to hit, even if you don’t consider yourself to be a “baker”, per se.
The basil adds a subtle herby undertone and makes this recipe feel kind of sophisticated and fancy. Even though it’s totally not either of those things. This cobbler is 100% rustic. And if you wanted to just dig straight into the skillet (after letting a big scoop of vanilla ice cream get all melty in the middle) and forgo bowls all together, I think no one would fault you for that. That’s totally what I did.
I streamlined the recipe as much as possible to cut down on the number of dishes (only 2 bowls and one skillet!) and ingredients (only 8!) required. Because I wanted as few obstacles as possible standing between us and this Summer dessert. In short: there are no excuses not to make this easy recipe before Summer is over. Go do it!
Recipe adapted from Bon Appétit