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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This recipe is from the Eating Well magazine, February/March 2006. This would be an excellent dish for Thanksgiving. If you love pumpkin pie...you will absolutely love this dish. Delicious! Ingredients:
1 1/2 cups canned pumpkin |
2 large eggs |
1/4 cup cornstarch |
1/2 cup packed light brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon cardamom |
2 cups milk |
2/3 cup orange juice |
Directions:
1. Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
2. Add milk and juice.
3. Cook over medium heat, whisking continuously, until pudding is very thick.
4. Reduce heat and whisk pudding a few seconds to remove any lumps.
5. Divide among 8 dessert bowls.
6. Cover with plastic wrap and refrigerate about 2 hours.
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