No, it's not Opposite Day.
I promise, this is fabulous. OK, so the picture may not look so appetizing - I'm not much of a food photographer. But you will LOVE Tropical Pumpkin.
This was created because I had leftover pumpkin from my Pumpkin Chili, and because I can't have pumpkin pie for Thanksgiving. You know, that whole no gluten, dairy or eggs thing.
So, ta-daa - Tropical Pumpkin. Let me know what you think!
1-15 ounce can pumpkin (not pie mix)
1 large, ripe, mashed banana
2/3 cup shredded coconut
1 very generous tablespoon (4t) pure maple syrup
2 pinches of salt
2-3T hazelnuts (pecans or walnuts would be good, too)
Sprinkle the top with cinnamon, ginger, nutmeg, cloves
Delicious at room temperature (as made) or cold (from the refrigerator). But warmed up = comfort food! My favorite.
This recipe is gluten-free, diary-free, egg-free, but definitely not flavor-free! I'd love to hear how you make it your own or what you serve it with!