Saturday, November 6, 2010

20--- Punkin Puddin


I am in charge of dessert on Thanksgiving at my in-laws this year. They do a beautiful job with everything at the meal, so my goal is to make it special. I also am trying to get away from PIE.


Pie is good and all, but after you've eaten a heavy meal, it can be a little much. I am trying to make dessert a lighter experience, not necessarily healthier. But I also want to hold onto those classic Thanksgiving flavors.


My first attempt happened last night when my dad came to town. 2nd attempt will be tonight. More to come in the next couple of weeks.


This recipe is also magically gluten-free! THIS is a keeper.


Punkin Puddin (aka: Pumpkin Pudding)
Serves 6


2 cups pumpkin puree (not pumpkin pie filling, just pumpkin puree)

3/4 cups light brown sugar, packed

1 tsp ground cinnamon

1 tsp pumpkin pie spice (if you do not have some, use 1/2 tsp nutmeg, 1/2 tsp ginger)

3 eggs, beaten

3/4 cup milk

1 cup table cream (found next to heavy cream)


Preheat oven to 350 degrees. Combine all ingredients and mix with a hand mixer. Pour into a greased 1 1/2 quart baking dish or casserole dish. Bake for 50-60 minutes, or until knife inserted into center comes out clean. Cool in refrigerator until ready to serve. Place 1/2 cup pudding in individual glasses and top with whipped cream. Garnish with a sprinkle of cinnamon (optional).


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