As I was making this pudding I was worried that is was not going to turn out well. Things were not working out exactly as I was expecting according to the recipe. My coconut cream had a lot of liquid, where the recipe's did not. I had just enough of the hardened coconut for 1/2 cup where the recipe had extra. After adding in the ingredients, it was already thick, like pudding and I was not sure I even needed to add the cornstarch and water mixture, but I did anyway.
As I was waiting for the pudding to cool, it occurred to me that what I had just made was similar to the filling of a pumpkin pie. Maybe it would work after all. Well after one bite, I knew it was a success. This pumpkin pie pudding tasted just like the filling of a pumpkin pie, hence the name pumpkin pie pudding.
Even my husband, who loves pumpkin pie and pudding, but it weary of all things pumpkin flavored, loved this pudding.
Pumpkin Pie Pudding
Ingredients:
- 12 ounce can coconut cream
- 12 ounces canned pumpkin
- 1/4 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 2 tablespoons cornstarch
- 1 tablespoon water
- whipped cream
- Place the can of coconut cream in the refrigerator until hardened. The thickest part of the cream will separate from the rest. Scoop out the thickest part of the hardened cream. Place 1/2 cup of the thickened cream into a saucepan.
- To the saucepan add the canned pumpkin, maple syrup and pumpkin pie spice.
- In a small bowl whisk together the cornstarch and water and add to the saucepan.
- Place the saucepan on the stove and heat over medium-low heat, bringing the mixture almost to a simmer and stirring constantly until mixture is thick and resembles a thick pudding texture.
- Place the pudding into serving dishes and refrigerate until cold, at least 1 hour.
- Top the pudding with whipped cream and serve.
*Adapted from Dora' Daily.
No comments:
Post a Comment