Pumpkin Pudding Recipes Emerge in Autumn Columns
In a column for Goshen News, home cook and writer outlines her preference for homemade pumpkin pudding over store-bought seasonal mixes. She argues that commercial boxed pudding options are difficult to find on shelves and often lack genuine pumpkin flavor, prompting her to adapt a traditional cooked vanilla recipe into a seasonal dessert.
Kitchen Experiments With Canned Pumpkin
The author writes that she searched three different stores for boxed pumpkin pudding mix before deciding to create her own version. She notes that canned pumpkin serves as an economical pantry staple that she uses regularly. To build the dessert, she combines a basic cooked vanilla formula with spices such as cinnamon, nutmeg, and allspice. She states that she prefers cooked puddings over instant varieties because they offer a smoother, creamier texture and a more comforting flavor profile.
Step-by-Step Ingredients and Cooking Methods
The recipe requires one large egg, one and three-quarters cups of milk, six tablespoons of sugar, two tablespoons of cornstarch, one teaspoon of vanilla extract, half a teaspoon of cinnamon, a dash of nutmeg, and between half a cup and one full cup of pumpkin puree. The preparation process involves whisking the egg and milk together, while whisking the sugar and cornstarch separately in a glass bowl or saucepan. The egg and milk mixture is then slowly stirred into the dry ingredients. For microwave preparation, the author uses a medium-high setting in three-minute segments until boiling, followed by a one-minute boil. For stovetop preparation, the mixture is heated over low heat for three to four minutes with constant stirring until it boils for one minute. Finally, the remaining ingredients and pumpkin are whisked into the hot mixture before the pudding is poured into serving dishes and chilled.
Reasons for Making Homemade Pudding Without Store Mix
Why did the author choose to make homemade pumpkin pudding instead of buying a mix?
She checked three different stores for boxed pumpkin pudding mix but could not find it in seasonal displays or the pudding aisle. She also reasoned that commercial mixes contain little to no actual dried pumpkin and rely mostly on spices for flavor.
Can this pumpkin pudding be made without a microwave?
Yes, the recipe can be prepared on top of the stove in a medium saucepan. The ingredients are combined in the same manner and cooked over low heat for three to four minutes while stirring constantly until the mixture boils for one minute.
What toppings does the author recommend for the finished pudding?
She recommends serving the chilled pumpkin pudding with a dollop of whipped cream and a sprinkle of cinnamon.
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