Fresh Pumpkin Pudding
Written by Karen on October 25th, 2009
I figured we all have pumpkin on hand this week…so I thought I’d share some tips on how to bake the flesh inside, and put it to several yummy uses. Most of the baking recipes call for Sugar Pie pumpkins, but you can also cook with acorn or butternut squash if you prefer. This pumpkin pudding is so easy and a great make-ahead when entertaining, or great for breakfast, too!
Pumpkin Pudding – Serves 6
This recipe is adapted from Health Magazine. I have substituted many alternative ingredients which you may alter depending on what you have on hand (‘healthy’ pantry staples in next post!) For instance, arrowroot is a thickening agent and can be traded 1:1 for cornstarch. The oat milk makes it creamy, but you could also use coconut milk and top it with toasted coconut – still keeping it dairy free. And fresh pumpkin is superior to canned for nutrients and flavor, which is the base for this dessert.
2 cups oat milk
1/2 cup Sucanat or palm sugar
1/4 cup arrowroot
2 large pastured eggs
1 cup roasted pumpkin puree
from Pen and Fork
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. pumpkin pie spice*
Cinnamon sticks (optional)
Whisk milk, sugar, and arrowroot in large saucepan; bring to boil. Boil 3 minutes, stirring constantly. Beat eggs with a whisk in large bowl. Gradually add half hot milk mixture to beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt and pumpkin pie spice. Spoon evenly into 6-6 oz. ramekins, or martini glasses as pictured. Let cool and chill for about 30 minutes, or until pudding is set. Garnish with cinnamon stick if desired.
You can buy pumpkin pie spice at most markets or you can make your own:
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
25
PM
I love pumpkin.
If anyone makes pumpkin soup, garnish with popcorn.
I am hooked on the pumpkin smoothies at jamba juice. I have them add flax and fiber.
Are they okay, nutritionally, for lunch?
26
PM
Yum – that is all I can say!
18
AM
This looks divine, I will definitely be trying it. While the roasting of pumpkin is something I like to do, I also, when shekels permit, buy canned organic pumpkin. I make a pumpkins tira misu (sp?) and I wonder how much more luscious it would be with roasted pumpkin. I do love roasted pumpkin in pumpkin soup – BTW Nancy, popcorn garnish on the soup is a great idea!
I have read that jamba juice smoothies are not so healthy – way too much sugar, everything in moderation, yes?
18
AM
Nancy, I love the popcorn garnish idea, too! Jamba Juice drinks are super high in sugar, as noted by Elizabeth, but adding flax is great for nutrients and fiber. I’m not sure what other type of ‘fiber’ they would add.
Elizabeth – pumpkin tiramisu is a brilliant idea! If you have a recipe – do share:) I will be posting two more pumpkin recipes later this month.
19
AM
This looks great and we will definitely be trying it!
One question though–when should we add the 2nd half of the heated milk mixture??
Farmer´s last blog ..Japanese chicken donburi recipe
19
PM
Farmer – Good catch! I added it to recipe – just after you mix half of milk and eggs. Thank you and enjoy!
21
AM
First round turned out great! We’re going to add a little extra pumpkin and sugar, and make a big batch for 50 kids at a halloween party. Thanks for the great recipe that’s made with good ingredients and easily scalable. 50 Japanese kids will enjoy it.
Farmer´s last blog ..Japanese chicken donburi recipe