Pumpkin Pie Pudding

Note: I took the original recipe as more of a... guideline.  Skipping all the straining makes it a quick & delicious dessert.  Yield: 3 cups of pudding (four 3/4-cup or six 1/2-cup servings).


Ingredients
3/4 cup packed light brown sugar
3 tablespoons corn starch
1 cup roasted pumpkin purée
2 cups half and half
pinch of salt
3 large egg yolks

1-2 teaspoon of pumpkin pie spices
1 teaspoon vanilla extract
2 tablespoons butter, cut into pieces 



Directions
In a medium-sized saucepan, combine all ingredients except the butter and vanilla.  Blend in portions in a blender or blend with a hand-blender until smooth.


Cook the mixture over medium heat, whisking constantly, until thickened and bubbling.  As the mixture thickens, you will probably have to switch to stirring with a spoon or spatula.  Remove from heat and continue stirring for another minute or so.  Pudding will be thick but still pourable.  Stir vanilla extract and butter pieces into the hot pudding. 



Let pudding cool to warm then either divide into individual containers or leave in bowl.  Cover and refrigerate until cold.  


source: http://pinchmysalt.com/butternut-squash-pudding/

Comments

Post a Comment

Popular posts from this blog

Red Lobster Cheddar Bay Biscuits

Note: These are amazingly close to the biscuits they serve at Red Lobster. Seriously. Ingredients 2 c. Bisquick 2/3 c. milk 1/2 c. shredded cheddar cheese 1/4 c. butter 1/4 tsp. garlic powder Directions Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Remove from oven and brush with melted butter and garlic powder. Source: http://www.cooks.com/rec/view/0,194,149162-241207,00.html
Read more

Chicken Pot Pie

Image
Note: This was so super easy, and we loved it! Next time I make it, I will adjust the ratio of veggies/potatoes/meat and follow this new recipe. Ingredients 2 unbaked pie crusts 2 cans of condensed cream-of-whatever soup 1 cup of cubed potatoes 1 1/2 cups frozen veggies 1/2 cup chopped onions 2 cups of cooked chicken cut into small cubes Directions Preheat oven to 425 degrees and bring a medium pot of water to boil. Roll out 1 pie crust and place into pie plate. Bake for 10 minutes in the pre-heating oven. Set aside. Meanwhile, peel and cube potatoes (1/2 inch size) and boil until soft. In a bowl, combine chicken, frozen vegetables, onions, potatoes and soup. Mix well. Pour mixture into pie plate, top with remaining pie crust, making several small slits in the top to allow steam to escape. Bake in the preheated oven for 35 to 40 minutes, or until crust is golden brown. Cool for 10 minutes before serving. source: http://www.5dollardinners.com/2009/12/chicken-pot-pie.html
Read more

Pumpkin Muffins

Image
Note: I used walnuts, but I didn't have a full 3/4 cup, probably only about 1/2 a cup. This would be awesome with chocolate chips, too. Of course, what isn't better with chocolate chips?? These are amazingly light and fluffy. Ingredients 2 eggs, beaten 1 cup canned or cooked pumpkin 1/2 cup vegetable oil 1/3 cup water 1 2/3 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup chopped cashews or walnuts (optional? I think not) Directions Preheat oven to 350F. In a large bowl, combine wet ingredients - eggs, oil, water, pumpkin In a separate bowl, combine dry ingredients - flour, sugar, cinnamon, baking soda, baking powder, and salt. Add dry ingredients to wet and incorporate. Add nuts (and chocolate chips?), stir. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack. source: http://allrec
Read more