Pumpkin Po’e takes the traditional holiday pumpkin dessert and gives it a Polynesian twist. Pumpkin, sugar and spice is baked to perfection and then served drizzled with coconut milk and some freshly grated nutmeg for a delicious dessert!
Welcome to Day 5 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!
We are nearing the end of #ChristmasWeek and it’s been a crazy ride. I hope that the recipes that you find here from all of these fabulous bloggers will inspire you to make some delicious holiday treats! Also – don’t forget we are giving away $800 in prizes so you definitely want to enter today!
Pumpkin Po’e is a take on a traditional Polynesian dessert – po’e – which is essentially a baked pudding served with a bit of coconut milk or cream. It’s rich, silky and will have you swooning at first bite. Po’e can be made with almost any fruit. Often it’s baked with banana or pineapple, a bit of sugar, and cornstarch (or arrowroot). I was inspired by this po’e recipe from one of my favorite sites, The Polynesian Kitchen and for Christmas Week, I wanted to share with you all.
This Pumpkin Po’e recipe brings so many memories. My friend’s mother makes the BEST pumpkin po’e. Her recipe left such an impression that I still remember the first time I tried it. It was my first holiday in Orlando and, at first bite, I knew pumpkin pie would never be the same. Her mom baked the po’e in individual ramekins but you could bake it in your favorite baking dish.
I added the small banana for a bit of sweetness and texture, but feel free to leave out if you want something that is 100% pumpkin. The key is you want 4 cups of fruit puree. Also, i f you don’t have coconut milk, feel free to dollop the po’e with a bit of whipped cream or coconut cream and a bit of freshly grated nutmeg. It is ridiculously easy to make – just make sure to keep an eye on the oven to make sure it doesn’t get too firm. One other note – taste the batter before baking to make sure it’s sweet enough for you. I tend to make things on the less sweet side but for others, they might like it with a hint more sweetness. Added bonus (at least for me and my irrational crust fear) there is no crust to make or roll out (or in my case, burn). See – it’s better than pumpkin pie, at least in my book.
This holiday season, or whenever you have a craving for something rich and pumpkin-y, forget the pie and make this Pumpkin Po’e!
Let’s get cookin’:
Gather your ingredients
So easy to assemble – essentially everything in a bowl
Whisk to perfection
Pour into a baking dish and bake
Cool and slice
Now – doesn’t this look delicious
Wait – we need a drizzle of coconut milk
Now this Pumpkin Po’e is a bowl of comfort
- 2 15-ounce cans of pumpkin puree
- 1 small banana
- ¾ cup of brown sugar
- ¾ cup of cornstarch (or arrowroot)
- 1½ teaspoons of pumpkin pie spice
- 2 teaspoons of vanilla extract
- Coconut Milk for serving
- Freshly Grated Nutmeg for garnish
- Heat your oven to 375 degrees F.
- Spray a 2-quart baking dish with some nonstick spray and set aside.
- In a blender, mix the pumpkin puree and banana so that the fruit puree is fully mixed. Pour into a large bowl.
- Add the brown sugar, cornstarch (or arrowroot), pumpkin spice and vanilla extract to the mixture and whisk everything together so the mixture is fully combined.
- Pour the pumpkin mixture into the prepared baking dish and bake for about 30 minutes until the mixture is firm.
- Let cool to room temperature and then chill for about 3 hours (or overnight).
- Cut the pumpkin po’e into cubes and serve in a bowl with coconut milk poured over the po’e with some freshly grated nutmeg.
Participants for Christmas Week:
- Cravings of a Lunatic
- Desserts Required
- Poet in the Pantry
- The Redhead Baker
- Pineapple and Coconut
- All Roads Lead to the Kitchen
- Hezzi-D’s Books and Cooks
- Cupcakes & Kale Chips
- Cooking on the Front Burner
- The Little Ferraro Kitchen
- Crumb: A Food Blog
- The Bitter Side of Sweet
- Amee’s Savory Dish
- Comfortably Domestic
- Food Done Light
- Farm Fresh Feasts
- Flour On My Face
- Mother Would Know
- Food Lust People Love
- My Catholic Kitchen
- Daily Appetite
- Try Anything Once Culinary
- That Skinny Chick Can Bake
- Savory Experiments
- Cooking In Stilettos
- Food Babbles
- Mind Over Batter
- Rants From My Crazy Kitchen
- Lauren Kelly Nutrition
- Big Bear’s Wife
- Everyday Southwest
- From Gate to Plate
- Karen’s Kitchen Stories
- Savoring Italy
- Dixie Chik Cooks
- The Tomato Tart
- Aloha Flavor
- CopyKat Recipes
Recipes from Day 5 of Christmas Week! Please visit all our talented participants:
- S’mores Christmas Crack Bars from Cravings of a Lunatic
- Chocolate Orange Oatmeal Cookies from Desserts Required
- Spiced Hibiscus Cranberry Mojitos from Pineapple and Coconut
- Double Chocolate Peppermint Granola from All Roads Lead to the Kitchen
- Peppermint Truffles from The Bitter Side of Sweet
- Boozy Bourbon Balls from Amee’s Savory Dish
- Cranberry Swirl Cheesecake from Comfortably Domestic
- Magic Cookie Bar Truffles from Farm Fresh Feasts
- No Bake Chocolate Peanut Butter Bars from My Catholic Kitchen
- Cardamom Coffee Bars with Vanilla Bean Mascarpone Frosting from Daily Appetite
- Christmas Swirl Bundt Cake from Savory Experiments
- Pumpkin Po’e from Aloha Flavor
- Cherry Brandy Old Fashioned from Food Babbles
- Chewy Chocolate Gingerbread Cookies from Mind Over Batter
- Chocolate Covered Snowmen S’more Sandwiches from Big Bear’s Wife
- Chocolate Covered Coconut Bon Bons from Everyday Southwest
- Chocolate Crinkle Cookies from CopyKat Recipes
- Crock Pot Chocolate Cherry Nut Cups from Flour On My Face
Don’t forget – you need to enter to WIN!
a Rafflecopter giveaway
Note: Christmas Week Amazon Gift Card Giveaway is open to U.S. and Canada. Giveaway will run from December 7, 2015 to December 26, 2015. Winners must be 18 years of age. Winners will be notified by email. Winners will be asked a skill testing question.