When I made pumpkin pudding last week I liked but did not love it … it wasn’t quite sweet enough.
But today I realized that I still had part of a can of pumpkin in the fridge (a few days ago I mixed some of it with oats for breakfast).
- 180g pumpkin
- 1 1/2 cup soy milk
- 2 Tbsp sugar
- 1/2 tsp maple syrup
- pinch of salt
- cinnamon, cloves, nutmeg to taste (~ 1/4 tsp each, maybe 1/2 on the cinnamon)
- 1 tsp vanilla extract
- 10g cornstarch
- Combine all ingredients except vanilla in a saucepan.
- Bring ingredients to a simmer while whisking.
- Cook until mixture can coat the back of a spoon, a few minutes.
- Remove from heat and stir in vanilla. This all takes less than 10 minutes.
- Portion into 4 custard cups, cover with plastic wrap or lids, and refrigerate 3-4 hours or until cool and set.
Serving Size: makes 4 servings, each in a custard cup (about 3/4 cup each). ~ 90 calories / serving.
… and you get to lick the spatula when you’re done!
It’s October and I’m just in a pudding mood. And a pumpkin mood. And the other October pumpkin ‘thing’ is pumpkin beer, usually ales. It’s been ages — since last winter? — since I last watched Brewing TV ( brewingtv.com/episode-in
dex/ ). I don’t think Brewing TV did a pumpkin episode, but their sponsor, Northern Brewer, has their ‘Smashing Pumpkin Ale’ extract kit.
