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.
Ingredients
- 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
Instructions
- In a sauce pan, over low heat add the pumpkins, sugar, pumpkin pie spice and salt.
- In a blender, put milk, cornstarch & eggs. Blend on high until it is well blended.
- When the pumpkin mixture starts to steam, stir in the milk mixture.
- Turn up the heat to medium and stir until the mixture comes to a boil.
- Add butter and vanilla.
- Cool.
- Refrigerate.
- When ready to serve, alternate it with layers of pudding and chipped cream.
- 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..
Notes
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
Recipe was obtained from The Market Bulletin
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