Pumpkin Pudding Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Pudding

From Dorothy McNett's recipes at www.dorothymcnett.com. Tastes a bit like a pumpkin pie, but without the crust!

1 1/3 cup coconut milk, or half and half
1 cup pumpkin puree, freshly made or good quality canned
3 eggs, lightly beaten
3/4 cup maple syrup, or honey, or light corn syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon sea salt

Put the coconut milk in a glass batter bowl and heat 1 minute in microwave and then whisk in the pumpkin puree to blend smoothly. Whisk in the remaining ingredients, blending well. Cook in microwave 2 minutes, whisk well. Cook another 2 minutes, whisk, and repeat for another 1-2 minutes. Mixture should be hot but not boiling. (or use a heavy bottomed sauce pan, following the same procedure, whisking and cooking gently for about 10 minutes total.) Place in individual custard cups if desired, or serve directly out of the bowl. Refrigerate several hours or overnight. Serve!

Recipe created 2014-11-04.

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