Indian Pumpkin Pudding
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).
- 1 quart low-fat milk
- 6 tablespoons stone-ground yellow cornmeal
- 1/3 cup molasses
- 1/4 cup mild honey
- 2 cups pumpkin purée, canned or made from 2 pounds fresh pumpkin (see below)
- 4 eggs
- 3/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter
- 1/2 cup raisins (optional)
1. Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
2. Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
3. Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.
To make the pumpkin purée: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée them in a food processor fitted with the steel blade.
Yield: Serves eight to 10.
Advance preparation: You can serve this hot, at room temperature or even cold. It keeps for several days in the refrigerator.
Nutritional information per serving (eight servings): 216 calories; 6 grams fat; 3 grams saturated fat; 116 milligrams cholesterol; 35 grams carbohydrates; 3 grams dietary fiber; 315 milligrams sodium; 9 grams protein
Nutritional information per serving (10 servings): 172 calories; 4 grams fat; 2 grams saturated fat; 93 milligrams cholesterol; 28 grams carbohydrates; 2 grams dietary fiber; 252 milligrams sodium; 7 grams protein