Pumpkin Pie Pudding

I was introduced to Pumpkin Pies and Puddings during the Fall season. In Kerala, pumpkin is used for making Erishery and that was pretty much the only dish I have made with Pumpkin. I had a can of Pumpkin Puree and I used it for making a Pumpkin Pie Pudding. It is called Pumpkin Pie Pudding since it tastes like the filling used in a Pumpkin Pie. Pudding since it doesn’t have a crust unlike a Pie.

This is an easy dessert and tastes wonderful with all the spices. This pudding doesn’t have eggs.

Ingredients

1. Canned Pumpkin Puree – 1 can (15 oz)
2. Unflavored Gelatin – 2 envelopes (7 g)
3. Whole Milk – 2 cups
4. Vanilla extract – 1/2 tsp
5. Cinnamon Powder – 1/2 tsp
6. Powdered Cardamom – 1/2 tsp
7. Powdered Cloves – 1/4 tsp
8. Powder Ginger – 1/2 tsp
9. Brown Sugar  – 1/2 cup (Alter according to desired sweetness)
10. Salt – a dash
11. Ginger Snaps – 6 to 8 (optional)
12. Whipped Cream – optional
13. Water – 2 tbsp

Preparation Method

1. Take 2 tbsp water in a small bowl and sprinkle gelatin. Allow it to stand for 2 minutes until it becomes a thick mixture.
2. Combine milk, salt, cinnamon, ginger, cardamom, cloves and brown sugar in a saucepan over medium heat.
3. Bring the milk to a boil and reduce heat. Gradually add gelatin and pumpkin puree to the saucepan.
4. Whisk everything continuously over low heat for 4-5 minutes until the gelatin has dissolved completely and the mixture thickens.
5. Remove from heat and allow it to cool slightly.
6. If using ginger snaps, crush it coarsely in a food processor and spread it at the bottom of a big glass bowl or a deep pie pan.
7. Pour the pudding mixture into the glass bowl or pie pan. Allow it to cool.
8. Cover and refrigerate for 4 hours. You can also freeze it for half an hour and then move it to the refrigerator.
9. Once the pudding has set, slice it and serve with a dollop of whipped topping.

Note

• Vegetarians can substitute gelatin with agar-agar. Use in same quantity as gelatin.