Dear Stroke Survivors, Caregivers and Supporters,
You Will Love Our Pumpkin Pudding
Two Ways – Adult and Everybody
Prep Time – 20 minutes * Total Time 65-75 minutes * Serves 6-8
This recipe that I created hits all the buttons as long as you like pumpkin!
LOW FAT, LOW CALORIE, GLUTEN FREE, SALT FREE, LOW COST, EASY AND FAST TO PREPARE and most importantly – DELICIOUS!
Our Pumpkin Pudding can easily be made for Adults as Bourbon Pumpkin Pudding or for Everybody without the liquor.
Let us start with my list of ingredients for the Adult version:
- 1 15 oz can of Libby’s Pumpkin
- 1 12 oz can of Non-Fat evaporated milk
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tbs McCormick pumpkin pie spice
- 1 ½ shots of bourbon – 75 ml
Now my list of ingredients for the Everybody version:
- 1 15 oz can of Libby’s Pumpkin
- 1 12 oz can of Non-Fat evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1.75 tbs McCormick pumpkin pie spice
Note – This is a Stroke Healthy recipe, so I do not add salt.
Either version, place all the ingredients into a large bowl. Utilizing an electric mixer, thoroughly mix all the ingredients. Pour the liquid into your chosen cooking dish.
Let us talk about the bourbon for a minute. The first time I made the recipe I used only one shot (50 ml) of bourbon, and we really loved the result but thought that the recipe could use a bit more bourbon. So, we upped the bourbon for the current recipe. (Shows you where are heads are!) You might like a little less pronounced bourbon flavor, or more. As with all my recipes I always encourage you to focus on your taste. Also, remember, I never use salt in my recipes so that requires me to up the spices and flavors to compensate for the lack of salt..
Place the ingredients into a greased ramekin, oven proof dish, or even a deep-dish 9 inch pie plate. Preheat the oven to 425° and place the mixture in the oven for 15 minutes. Then drop the oven setting to 350 for 30 minutes. At that point you might want to inspect the pudding to see if the center has become solid. We place a knife in the middle to test. The knife should come out clean. When we made the bourbon version of the pudding, the center was still loose, probably because of the liquor so we raised the oven setting to 370, and baked the pudding for an additional 10 minutes or so. A second test resulted in completion. With respect to the Everybody version, also conduct the knife test bit it will probably be ready. Since everyone has a different oven, best to check!
We turned the oven off but let the pudding stay in the oven for a just a few more minutes to begin cooling. If you feel the pudding is ready, pull it out to cool.
The pudding is best served warmed or at room temperature.
A good quality vanilla ice cream is a great complement, or you may prefer whipped crème, or both. Everyone is different. Debbie, my wife preferred it plain, I like the ice cream.
You also may prefer to make the pudding as a pie – just place the pudding into a greased deep-dish 9 inch pie plate with a pie crust. Follow the manufacturers instructions. for the pie crust. Pre-made pie crusts, bought in the supermarket, work fine. It’s not about the crust!
However, be aware that doing it as a pie, adding ice cream or whipped creme will increase the fat and calorie count, and may impact the gluten free nature of the pudding.
The pudding should be refrigerated if it is not to be eaten within a few hours of preparation and certainly can be made a few days before serving. An added advantage of the pudding is that it travels well for parties or events. Just don’t forget the ice cream or whipped crème to make it extra special!
Enjoy!!!
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