PUMPKIN PUDDING

PUMPKIN PUDDING

It wouldn’t be October without at least one pumpkin recipe.  Here’s an old-fashioned favorite from country kitchen cookbooks—simple and sweet.  The pumpkin puree can come from a can, or a pumpkin roasted just like any other winter squash—strain the mashed roasted flesh to remove any excess liquid.  Extra pumpkin can go into a very easy home-made pumpkin soup– https://www.allrecipes.com/recipe/9191/pumpkin-soup/ .    Happy Hallowe’en. 

  • 1 ¾ cups milk
  • 1 egg
  • 6 tblsp sugar
  • 2 tblsp cornstarch
  • ½ cup pumpkin puree
  • 1 tblsp soft butter
  • 1-2 tsp vanilla
  • Cinnamon, allspice, nutmeg, mixed to taste—about 1 tsp total
  • Dash of salt

Whisk together sugar and cornstarch in a saucepan—then whisk egg and milk in a bowl.   Slowly add milk/egg mixture to pan–bring to a boil and cook for 1 minute, stirring constantly.  Remove from heat.  Stir in pumpkin, softened butter, spices, vanilla and salt. Cook over low heat for 3-4 more minutes, stirring constantly.  Return pan to low heat and cook for 3-4 minutes, stirring constantly.  Cool slightly, pour into small dishes and chill.  Top with whipped cream.

 The Kitchen Hive

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