INDIAN PUMPKIN PUDDING
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I've been eating the remains of my recipe test with yogurt for breakfast).
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield Serves eight to 10
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
- Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
- Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 21 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Joel Chisi
[email protected]This pudding is a great make-ahead dessert. I made it a few days ahead of time, and it was still delicious.
Benjamin Wray
[email protected]I made this pudding for my kids, and they loved it. It's a great way to get them to eat their vegetables.
koko koko
[email protected]This pudding was a bit too thick for me. I think I would have preferred it with more milk.
Arpana Limbu
[email protected]I'm not a fan of pumpkin, but I loved this pudding. It was so creamy and flavorful.
Jordan Beaopid
[email protected]This pudding was a little bland for me. I think I would have preferred it with more spices.
Md Shafiqul
[email protected]I served this pudding with whipped cream and a sprinkle of cinnamon. It was the perfect finishing touch.
PATRICK YEBOAH
[email protected]This pudding is the perfect make-ahead dessert. I made it a day ahead, and it was even better the next day.
Raja As
[email protected]I used a pumpkin that I roasted myself, and it added a delicious smoky flavor to the pudding.
Muhammad Imran Bati
[email protected]I used almond milk instead of cow's milk, and it turned out great. This pudding is a great option for people with dairy allergies.
Thabsile Mathaba
[email protected]I made this pudding in a slow cooker, and it turned out perfectly. It was so easy, and I didn't have to worry about stirring it.
Zulqrnain Malik
[email protected]This pudding was a bit too sweet for me. I think I would have preferred it with less sugar.
Ewoma Mimi
[email protected]I'm not sure what I did wrong, but my pudding turned out grainy. I think I might have overcooked it.
Ti' Shawna Hughes
[email protected]I made this pudding for Thanksgiving, and it was a huge success. Everyone went back for seconds.
Md Leon Ahmad Ahad
[email protected]This is the best pumpkin pudding I've ever had! The texture was perfect, and the flavors were amazing.
Jalal Janii
[email protected]I'm not usually a fan of pumpkin desserts, but this one was a pleasant surprise. The pudding was light and fluffy, and the spices were just right.
Alex Botea
[email protected]This pudding was so easy to make, and it turned out so creamy and delicious. I used a mix of spices that I already had on hand, and it was perfect.
Jabedul islam Arman
[email protected]This Indian pumpkin pudding was a hit at my dinner party! Everyone loved the smooth texture and the warm spices. It was the perfect dessert to end a spicy meal.