If the Pumpkin Fits Wear It

Pumpkinlicious

Today is a big day for Deelicious Sweets!  This is my first pumpkin post!  I have been blogging since 2008 and I've never blogged about pumpkin.  I know!  I can't believe it either.  My past blogging has been sporadic and it was only this year that I have really taken it seriously.  So, I thought it was time to pop the cherry on the pumpkin post.  Say that three times fast - pop the cherry on the pumpkin post, pop the cherry on the pumpkin post, pop the cherry on the pumpkin post.  Whew!

Natalie and I? are decorating the exterior with Halloween decorations today.  While I'm typing up this post, the ghost's wind is howling.  What a perfect day to rock out the Halloween decorations and spookify the house.  Speaking of pumpkins and Halloween, aren't the leaves outstanding this year!  I am really digging the beautiful fall colors, the leaves fluttering to the ground and the smell of fall in the air.  This is Deelicious Sweets absolute favorite time of year!  I'm giddy!

I bring to you.....drum roll please!

Pumpkin Pecan French Toast - Vegan

Yield: 5 servings

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Ingredients:

• 1 cup organic pureed pumpkin
• 1 1/2 cups almond milk
• 2 T. cornstarch
• 2 t. cinnamon
• 1 1/2 t. ground ginger
• 1/2 t. ground cloves
• 1 t. vanilla extract
• chopped pecans
• 1 loaf cinnamon swirl bread
• Pam for skillet

Instructions:

• Mix together all ingredients (except for pecans and the bread). Dip bread slices in the mix, coating both sides and place on a cookie sheet. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
• I cooked up a batch for one person at a time. So, preheat a large non-stick skillet over medium heat. Spray the skillet with Pam and cook about 3 or 4 slices (depending on that persons hunger) of the soaked breads at a time for 5 to 7 minutes. A minute before flipping, sprinkle some chopped pecans into the pan. Flip and cook for about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Serve or keep warm on a plate covered with tin foil while you cook the second batch.
• If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and powdered sugar.

Adapted from Post Punk Kitchen

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Servings:  1 slice

Calories: 626

Total Fat:  37.9 g

Cholesterol:  0 mg.

Sodium:  356 mg.

Protein:  11.3 g.

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