Pumpkin Pecan Shortcake
Preheat oven to 350. Cut off the top of the pumpkin. Slice in half and scoop out seeds. Rinse, dry, and reserve the seeds. Place pumpkin halves on a parchment lined baking sheet. Bake for 15-20 minutes. You don't want the pumpkin to be completely cooked. Cooked just enough so the pumpkin is easier to cut and peel- not to the point of fork tender. While pumpkin is cooling prepare shortcakes, and roast candied pumpkin seeds. Toss pumpkin seeds in coconut oil and roast at 350 till almost brown. Toss seeds with enough coconut nectar to lightly coat seeds, a pinch of salt, and place back the oven. Bake till syrup is bubbly around seeds. Cool candied seeds.This plate was made by: A Thoughtful BiteIndian River County Ashley Kennedy
For the shortcakes: Mix dry ingredients to remove any lumps. Add coconut oil, egg, honey, and vanilla mix till just combined. Scoop into coconut oil greased pans. These can be made as individual desserts or as one large dish. Sprinkle with coconut sugar and bake for 15-20 minutes till a toothpick comes out clean. Allow shortcakes to cool. Peel and cube pumpkin into 1/2 inch cubes. In a nonstick skillet heat 1 tbsp of coconut oil. Add pumpkin, pecans, maple syrup, and spices to skillet. Cook till pumpkin has softened and syrup has thickened. Taste pumpkin mixture and adjust sweetener or spices as needed. Spoon over shortcakes. Top with whipped cream of choice, and candied pumpkin seeds. Enjoy!
Posted: 2015-11-19 12:02:41
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