Meet the Sullivans: Pumpkin Pudding, fail.

October 31, 2010

Pumpkin Pudding, fail.

recipe from Cooking Light Holiday Special 2010
 Last Sunday I attempted this Pumpkin Pie Pudding. I am sure it would have been delicious if I had followed the directions to a tee, but I tried to substitute the cornstarch (because I forgot to buy it at the store) with flour. No bueno. Maybe someone else will learn from my mistake!

 Here is what you'll need: 
1/2 c sugar, divided
2 tbsp cornstarch (very important!)
1 3/4 c low-fat milk
1 large egg
1/2 c canned unsweetened pumpkin
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground nutmeg 
Cooking spray
1/4 c chopped walnuts
dash of salt
1/4 c heavy whipping cream

 
 Combine 6 tbsp sugar and 2 tbsp cornstarch in a med sauce pan over med heat.
 Combine egg and milk together in a bowl and whisk together. 

 Gradually add milk to sugar mixture stirring constantly. Bring to a boil. Cook for 1 minute stirring constantly. remove from heat.
 Combine pumpkin...
 and the next 4 ingredients (through nutmeg) in a bowl...
 stirring well.
 Place pan over low heat. Slowly add the pumpkin mixture to the milk mixture,
 whisking constantly. Cook over low heat for 3 minutes, or until heated through. Do not boil.
 Divide pudding evenly among 4 dessert bowls. I used mugs.

 Cover with plastic wrap and chill.
 For nuts; line baking sheet with foil and coat foil with cooking spray.
 Place 2 tbsp sugar, walnuts and a dash of salt in a small nonstick skillet.
 Cook over low heat until sugar dissolves and is golden. Stir frequently to coat nuts.
 Transfer to the baking sheet and cool.
 Place whipping cream in a bowl and beat until stiff peaks form.
The recipe is so simple and I am sure it would be really great. I might actually attempt it again.

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