I didn't plan on making pumpkin pudding this past week. It all came about as a batch of botched spiced pumpkin puree that we were to have with dinner one night. I had my daughters helping me in the kitchen that evening, and we seemed to get very distracted with our conversation. Story short -- a mistake, bug mistake was made in measuring the ground cloves. The pumpkin puree was simply too strong to enjoy with the meal. That spicy pumpkin sat in a container in the fridge for several days. I wasn't sure if I'd bake pumpkin bread, make a pie, or do something else. Then one daughter reminded me how much our family enjoys pumpkin pudding, the kind you make on the stove.
Thursday afternoon I turned the too-spicy thick pumpkin puree into a tasty pudding. I used a basic cornstarch pudding recipe, omitting the vanilla extract. I think I used about 1 cup of spiced pumpkin puree for a "2 cups of milk" recipe. Otherwise I followed the cornstarch pudding recipe as usual, blending cornstarch, sugar, salt together, then stirring in milk and cooking until thick. Near the end, I stirred in the pumpkin and finished cooking. My family loves this stuff and so do I. I made myself a batch using soy milk and about 1/2 cup of the spicy pumpkin, so I could have some too.
My guess is you could also make a tasty pumpkin pudding with a box of pudding mix, which would even be simpler. Simply stir in a 1/2 cup to 1 cup of pumpkin puree into the finished pudding plus a bit of spices like cinnamon, ginger, cloves, and/or nutmeg.
Sometimes I want the taste of the filling of pumpkin pie without making the crust. Stovetop pumpkin pudding is an easy way to get that taste I crave.
A brief update -- last week I had 6 separate medical/dental visits. Those appointments wiped me out. My doctor has asked me to delay having the extraction for a couple of weeks. I have some health complications right now that need to be figured out and mediated before using anesthesia of any kind. Whatever is causing my symptoms, I am hopeful will be easy to treat. More soft food for me.
Lili, you have so much going on right now. Thanks for the update and I will continue to pray.
ReplyDeleteThe pumpkin pudding sounds delicious! I don't think I've ever had that before, although sometimes I make a crustless pumpkin pie, which I'm guessing would be similar in taste. I tried a new-to-me apple bar recipe over the weekend with apples my husband got from an orchard, and everyone loved them. I'll be putting them on my fall rotation.
Hi Kris,
DeleteYum, that apple bar sounds delicious. Care to share a link?
Thanks for continuing prayers. I know my care is being watched over from above.
The apple bars are from an old apple cookbook that I have. Here it is:
DeleteSpicy Apple Squares
1 cup brown sugar, packed
1/4 cup butter
1 egg
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 cup chopped nuts
1 cup finely diced apples (recipe calls for peeling them but I left the skins on)
confectioners sugar
Cream together brown sugar and butter until fluffy. Add egg and vanilla; beat well. Sift together flour, baking powder, salt , cinnamon and cloves. Add to creamed mixture; mix well. Add nuts and apples. Spread in well-greased and floured 8" square baking pan.
Bake in 350* oven 25 minutes or until done (mine took about 8 minutes longer than that). Do not overbake. Cut into squares. Before serving, dust with sifted confectioners sugar (I skipped that step). Makes 12-16 servings.
I bumped up the spices--the original recipe only called for 1/4 tsp cinnamon, and I'm a fan of sweet spices in my baked goods.
Keep hanging in there, Lili, as we continue to pray. As for the pumpkin pudding, that does sound delicious. I used to make a lot of "scratch" pudding (chocolate, butterscotch, tapioca) both for our family and for an elderly lady who lived on our property. It's one of those "forgotten foods" in modern society, but so comforting and satisfying. Never tried pumpkin, though, and I can see why I would be a winner. Like Kris (I keep saying that! LOL -- waving at Kris) one of our sons and I like crustless pumpkin pie, since it's an easy, tasty, and nutrient-rich side dish (and leaving off the crust makes it not only faster, but more practical if you have dietary restrictions in the household. (It also freezes and thaws out okay, if you eat it just as it's getting to totally-thawed, and don't mind occasionally the tiniest bit of wateriness; or if you re-bake it from frozen.) I really like old fashioned pumpkin and persimmon "pudding", the cakier kind with some flour and an egg that you bake (not sure if it's a New England thing or a southern thing), and then eat hot, topped with milk or cream. Your pumpkin puree would have worked great for that, too. (It's really best with a lot of spices, IMO.) This "kitchen save" story reminds me of years ago of one of the times when I tried to make a gluten-free spice cake (without xanthan gum or any of those additives which can be hard on your digestion), and the texture was so poor, it basically exploded when I tried to serve it. It was a disaster. BUT, not to be beaten, I took the bits and pieces and made them into (the best I EVER had!) spiced bread pudding. It was awesome! Another win for "Use it up. Wear it out. Make it do. Or do without." the Yankee motto! LOL Try to take good care over there, Lili, dear! Sara
ReplyDeleteWaving back at you, Sara. And ... I would never have thought about freezing pumpkin pie, although I'm not sure it lasts around here long enough to try doing that.
DeleteKris, I grew up in a household where it wouldn't last, for sure! I think I started freezing it when the pumpkin-pie-eater son left for university, so it was just me eating an 8x8 dish of it. Later, we froze it because it made good "convenience food" treats, and then because of rotation diets. (The freezer is a God-send for rotations!) I guess originally I got the idea because a lot of the world eats frozen pumpkin pies all the time, right, though my New England mom would never buy one. Do you put milk in pumpkin pie or not? Mom was a no-milk gal, so that's what I prefer.
DeleteMy recipe calls for sweetened condensed milk. I like the creamy taste of it.
DeleteHi Sara,
DeleteYour spice cake turned spiced cake bread pudding sounds like an absolute winner! I've never had anything with persimmon in it. I know that fruit can be regional, but I think I see them in stores in November. Maybe I'll try baking something with persimmon this fall.
Thank you for continued prayers, Sara.
Kris and Sara,
DeleteI think the Libby's recipe calls for condensed milk. That does make a creamy pumpkin pie filling. I've used whipping cream in place of condensed milk and been very happy with the results.
You health concerns will get sorted out, but I know it is a tiring and stressful process. Continued positive thoughts going your way. I haven't made pudding in years, but I'm sure my husband would be thrilled if I did. Good save with you puddings.
ReplyDeleteHi Live and Learn,
DeleteWith every appointment or lab, I get closer to the solution. So, I'm going forward with a positive attitude. It's just tiring for this home-body to be going places almost every day.
Stovetop pudding has always been one of my favorite treats. One of my kids had a particular love for it, too. It's a great way to use a couple of cups of milk that are nearing expiry, and it gives us a treat to enjoy.
I make a version of microwave pudding and layer it with cookies as a tiramisu of a sort.Will try with pumpkin puree since we love everything pumpkin-y.Thanks.
ReplyDeleteHi someone who cares,
DeleteThat sounds like a delicious dessert. It reminds me of the refrigerator cakes my mom would make with Nilla Wafers and pudding. Pumpkin-spice would be a tasty variation, maybe with gingersnaps, gingerbread cookies, or plain graham crackers. Thanks for sharing.