Hope you enjoy our latest video for mom.me! (Or at the very least, I hope you enjoy the moment at 1:31 when Teddy offers up some pumpkin puree to his stuffed lion.)
(If you're in the mood for pumpkin pie, but don't have the patience or time for pie crust, I seriously stand by this recipe. It was so delicious.)
p.s. Thank you to everyone who voted for my book in the Goodreads Choice Awards. Alas, I didn't make the final round, but the joke is on them because I actually didn't want to! (Just kidding. I did want to. Very much so.)
Pumpkin Pudding (aka Pumpkin Pie without the Crust) adapted from Alice Medrich / Food 52
¾ cup golden brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
1/2 teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon cornstarch
2 large eggs, lightly beaten
1 15 oz. can of pumpkin puree
1 cup heavy cream
½ cup whole milk
whipped cream for serving
Preheat oven to 350° F.
Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Stir in the pumpkin purée. Gradually stir in heavy cream and milk, then eggs.
Pour mixture into glass or ceramic baking dish. It’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check. (The one I made in the video took about 45 minutes.) Bake until a knife inserted near the center comes out clean. Cool on wire rack, then refrigerate overnight, or at least 6 hours.
Serve with whipped cream.
2 comments:
I owe a lot of people a lot of pasta. xoxo
Love this! Especially as I'm currently in the middle of making a pie crust. Pumpkin pudding is like getting straight to the point, and eliminating all the bull****! Maybe I'll do this next year...
Post a Comment