LOOKING for: winter squash/pumpkin stovetop pudding

blueberrier1February 20, 2010

Have extra winter squash (butternut, futsu and jarradale-all very sweet on their own), and have been searching for some pudding options. Do not want any instant puddings, cool whip, sugar subs, etc additives, only basic ingredients. Goal is for something I can cook on the stove, chill and serve, with or without whipped cream. Does anyone have such a T&T recipe? Thanks.

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JoAnn_Fla

Pumpkin Pudding

Ingredients:

3 cups canned or fresh cooked Pumpkin.
3 cups Apple Juice.
1/2 cup Cornstarch.
2 teaspoon ground Cinnamon.
1 teaspoon ground Ginger.
1/2 teaspoon ground Cloves.

On stove top:

Place in a 2-3 quart lined or glass pot the on the burner over low to medium heat the Apple Juice and Cornstarch, and mix until smooth. Stir in the Pumpkin, Cinnamon, Ginger and Cloves. Continue to stir the pudding until thick and creamy. Make sure the pudding does not boil or stick to the bottom of the pot. Lower heat if necessary.

Pour the pudding into serving cups or dished or into a bulk storage container, and place in the refrigerator until the pudding gels (about 3 hours).

I have not made this but it sounds interesting.

    Bookmark   March 10, 2010 at 10:12PM
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