In October, you get your pumpkins to carve or to sit around your home for decoration.
But in November, you get to use pumpkin as an ingredient for delicious food on your dinner table.
I love pumpkin-flavored food, so this month's column is dedicated to the great pumpkin.
Last month, I went to a birthday party where a guest brought a tasty pumpkin fluff dessert dip. At least that's what I was told by all of those in attendance who were enjoying the dip.
Since it was made with dairy whipped topping, all I could do was look at it and watch the guests as they kept coming back for seconds.
I was determined to make a vegan version of the dip so I could try it myself.
The following is an adapted version, and oh my, is it yummy.
Pumpkin fluff dip
1 can coconut milk
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 5-ounce package instant vanilla pudding mix (Jell-O brand is vegan, most store brands are not)
1 15-ounce can pumpkin puree
1 teaspoon pumpkin pie spice
Put can of coconut milk in refrigerator and chill until fully cooled.
The coconut cream must separate from the water. Make sure the cream looks solid before you use it.
Scoop out cream into a bowl and add powdered sugar and vanilla.
Mix with hand mixer until it forms a whipped-cream-like consistency.
In a large bowl, mix together the pudding mix, pumpkin and pumpkin pie spice.
Fold in whipped cream mixture until well blended.
Put in refrigerator and serve chilled with graham crackers, ginger snaps or apple slices.
Not only do I love pumpkin, but I also love soup and on a cold fall or winter day, pumpkin soup does the trick.
This soup has a nice fall feel and aroma with the mixture of pumpkin and fragrant nutmeg.
It was adapted from the Compassionate Cook cookbook.
Pumpkin soup
1 tablespoon non-dairy butter
1 medium onion, chopped
1 15-ounce can pumpkin puree
1 1/3 cups water
2 cups soy milk
1 cup soy creamer
1/2 teaspoon grated nutmeg
1/2 teaspoon sugar
Salt and pepper to taste
In a large saucepan over medium heat, melt the butter and cook the onion until tender.
Stir in remaining ingredients. Cook over medium heat and bring to a boil, stirring constantly.
If you prefer a thinner soup, eliminate the creamer and replace with soy milk.
I am a fan of thick soups and adding creamer gives it a thick and creamy consistency.
Reppert is the Assistant Lifestyle Editor.
She writes about her vegan lifestyle on the second Wednesday of each month in the Food section.
