Saturday, November 14, 2015

Pumpkin Pudding

You will get rave reviews on this attractive creamy and smooth pumpkin pudding. It taste as good as it looks.

Pumpkin Pudding

* Butternut squash can be a good substitute for pumpkin if you have a surplus.
  • 29 oz can pumpkin
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1-1/2 teaspoon pumpkin pie spice
  • 3 eggs
  • 2-1/2 cup milk
  • 1/3 cups cornstarch
  • 2 tablespoons butter
  • 1 tablespoon vanilla
  1. In a sauce pan, over low heat add the pumpkins, sugar, pumpkin pie spice and salt.
  2. In a blender, put milk, cornstarch & eggs. Blend on high until it is well blended.
  3. When the pumpkin mixture starts to steam, stir in the milk mixture.
  4. Turn up the heat to medium and stir until the mixture comes to a boil.
  5. Add butter and vanilla.
  6. Cool.
  7. Refrigerate.
  8. When ready to serve, alternate it with layers of pudding and chipped cream.
  9. Garnish it with a dollop of whipped cream, sprinkled with pumpkin pie spice, or any other topping you would like. A drizzle of caramel makes a nice addition too..

This cream pumpkin pudding won 1st place in the dessert catagory at a local fair/festival in WV. It was submitted by Fonda from WV.

Recipe was obtained from The Market Bulletin

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