Pumpkin Blancmange / Pudding |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Variation of my blancmange recipe, wonderful dessert for the fall! Looks like it took a lot of work but it didn't. NOTE: Cooking time does not include cooling/setting time. Vegans and the lactose-intolerant- if you use soymilk, rice milk, almond milk, etc. this will not set. You may want to try a tofu-and-blender approach instead. Ingredients:
2 1/2 cups milk |
1/2 cup pumpkin puree |
5 tablespoons cornstarch |
1/4 cup sugar |
1/8 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 dash allspice |
1 teaspoon vanilla |
Directions:
1. Put the pot on the burner- don't turn on the heat on yet. Pour the cold milk in with the pumpkin and mix together with a wooden spoon.
2. Add the cornstarch in tablespoon by tablespoon and mix REALLY well.
3. Add the sugar and do the same.
4. Put in the spices, salt, and vanilla. Blend well.
5. Heat on medium-high, stirring well all throughout, until thickened (about 10 minutes).
6. Pour into custard cups/ramekins. (Fills about four 5-oz ramekins or two 10-oz ramekins).
7. Let it set for at least 2-3 hours in the fridge.
8. Top with some spiced whipped cream to serve, and enjoy!
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