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
