Pumpkin Pudding
Yeah, the reason I'm now so low on the frozen pumpkin: too much got thawed out when I was in pie-making mode for the party, and now it has to be used. So sad, but don't worry about me. I'll cope.
The ginger in this was fairly bitey. I think next time I might cut it in half but add a couple teaspoons of finely minced preserved ginger.
6 to 8 servings
15 minutes prep time, plus time to chill
1/3 cup arrowroot or cornstarch
1/3 cup Sucanat or dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a grating of nutmeg
a pinch of cloves
2 cups cooked puréed pumpkin
1 tablespoon molasses
2 cups milk or soymilk
Mix the arrowroot and Sucanat in a 2 quart microwavable bowl or heavy bottomed pot. Add the salt and spices. Mix in the pumpkin and molasses until well blended, then stir in the milk a bit at a time to ensure a smooth lump-free mixture.
Cook the pudding in the microwave 2 or 3 minutes at a time, stirring well in between each time until thickened. It's hard to give an exact time since microwaves vary, but about 7 to 10 minutes total.
Or, cook the pudding on the top of the stove over medium-high heat, stirring constantly, until thickened. Time should be about the same as microwaving.
Cool the pudding. It should be put in separate dishes first, if you want a more elegant presentation. Either way, it's excellent with a dab of whipped cream.
Last year at this time I made Sausage & Barley Casserole.
The ginger in this was fairly bitey. I think next time I might cut it in half but add a couple teaspoons of finely minced preserved ginger.
6 to 8 servings
15 minutes prep time, plus time to chill
1/3 cup arrowroot or cornstarch
1/3 cup Sucanat or dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a grating of nutmeg
a pinch of cloves
2 cups cooked puréed pumpkin
1 tablespoon molasses
2 cups milk or soymilk
Mix the arrowroot and Sucanat in a 2 quart microwavable bowl or heavy bottomed pot. Add the salt and spices. Mix in the pumpkin and molasses until well blended, then stir in the milk a bit at a time to ensure a smooth lump-free mixture.
Cook the pudding in the microwave 2 or 3 minutes at a time, stirring well in between each time until thickened. It's hard to give an exact time since microwaves vary, but about 7 to 10 minutes total.
Or, cook the pudding on the top of the stove over medium-high heat, stirring constantly, until thickened. Time should be about the same as microwaving.
Cool the pudding. It should be put in separate dishes first, if you want a more elegant presentation. Either way, it's excellent with a dab of whipped cream.
Last year at this time I made Sausage & Barley Casserole.
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