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.
- Canned Pumpkin Puree – 1 can (15 oz)
- Unflavored Gelatin – 2 envelopes (7 g)
- Whole Milk – 2 cups
- Vanilla extract – 1/2 tsp
- Cinnamon Powder – 1/2 tsp
- Powdered Cardamom – 1/2 tsp
- Powdered Cloves – 1/4 tsp
- Powder Ginger – 1/2 tsp
- Brown Sugar – 1/2 cup (Alter according to desired sweetness)
- Salt – a dash
- Ginger Snaps – 6 to 8 (optional)
- Whipped Cream – optional
- Water – 2 tbsp
- Take 2 tbsp water in a small bowl and sprinkle gelatin. Allow it to stand for 2 minutes until it becomes a thick mixture.
- Combine milk, salt, cinnamon, ginger, cardamom, cloves and brown sugar in a saucepan over medium heat.
- Bring the milk to a boil and reduce heat. Gradually add gelatin and pumpkin puree to the saucepan.
- Whisk everything continuously over low heat for 4-5 minutes until the gelatin has dissolved completely and the mixture thickens.
- Remove from heat and allow it to cool slightly.
- 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.
- Pour the pudding mixture into the glass bowl or pie pan. Allow it to cool.
- Cover and refrigerate for 4 hours. You can also freeze it for half an hour and then move it to the refrigerator.
- Once the pudding has set, slice it and serve with a dollop of whipped topping.
- Vegetarians can substitute gelatin with agar-agar. Use in same quantity as gelatin.