Pumpkin Pone (Guyana)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 cups pumpkin puree
- ¾ cup coconut milk
- ¼ tbsp vegan butter (melted)
- 1 tsp vanilla extract
- 1½ cups grated coconut
- ½ cup erythritol
- ¼ cup raw cane sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp ginger
- ¼ tsp himalayan pink salt
- 1½ cup cornmeal ((fine texture))
Method
- Preheat the oven to 180C/356F.
- Line and grease an 8x8 square baking pan with parchment paper and set aside.
- In a large bowl, place the pumpkin puree in a large bowl.
- Pour in the coconut milk along with the vanilla extract and then the vegan butter.
- Use a whisk to mix everything together to combine.
- Add the grated coconut and thoroughly mix into the wet ingredients.
- Add the erythritol and raw cane sugar along with the spices - cinnamon, nutmeg, ginger, pink salt.
- Mix everything together until the mixture is completely smooth.
- Carefully pour the mixture into the baking pan.
- Bake until the pone is golden brown, this should take anything from 45 minutes - 1 hr and 30 minutes so keep an eye on your pone.
- Test the readiness by inserting a skewer, it should come out clean when it is done, if not bake for a further 10-15 minutes and check again.
- Allow to cool down before slicing and serving.