'TIS THE SEASON FOR PUMPKIN PUDDING - Mums' Perfect Pumpkin (or Squash) Pudding Recipe

'TIS THE SEASON FOR PUMPKIN PUDDING

OR SQUASH... 

OR WHATEVER YOU HAVE OUT OF THE GARDEN OR IN A CAN!

 

Our family LOVES Mums' Pumpkin/Squash Pudding. It is a recipe that becomes all your own with each pudding. I will give you the basic recipe AND all of Mums' alterations.

BASIC PUMPKIN PUDDING RECIPE

Mix 3 eggs in a large bowl.

Mix in:

2 jars pumpkin

1 can milk

1 cup sugar

pumpkin pie spice

 

Cook in microwave on high for 20 minutes or until set up around the edges and firm in the middle.

Mum says:

Using your own pumpkin or squash (and you can use any kind of pumpkin or squash):

• Use about 6 cups of your own cooked, mashed or blended pumpkin/squash.
• Blending the meat of the pumpkin/squash will make a smoother pudding.
• Add more eggs (4) / less liquid for a more moist pumpkin/squash. Use less eggs (3) / more liquid for a dryer pumpkin/squash.

Everything that she adds is more to taste and 'feel' of the uncooked pudding than what is according to the recipe. Our favorite sweetening is maple syrup. Again - that's more liquid, so add less milk and more eggs.

She usually just adds cinnamon for spice, instead of the pumpkin pie spice.

We don't do regular dairy, so 'milk' is whatever we have readily available - almond/nut milk, coconut milk, rice milk, etc.

ENJOY!

 DO YOU HAVE A FAVORITE FALL RECIPE? 

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AND, AS ALWAYS,

BE SAVVY, BE SERENE, BE SUCCESSFUL!