Stroke Recovery and Prevention Recipe
SPICY PUMPKIN PIE PUDDING
November is here, autumn is in the air and that means it’s pumpkin season. Stores are full of all kinds of pumpkin foods and Holiday themed items. That got me thinking that you might like my heart-healthy recipe for spicy pumpkin pie pudding. I say heart-healthy because my recipes with that label can also be considered to be stroke recovery recipes, and stroke prevention recipes.
This recipe is nearly fat-free but has great flavors typical of the season. Also, another big bonus – when I prepare the pudding, the whole house has that warm and fuzzy scent. Think New England!
This is super easy – 10-15-minute prep time.
Total time – about 1 hour
In a fairly large mixing bowl, place:
1 15 oz can Pumpkin
1 12 fl. oz can non-fat evaporated milk
¾ cup of white sugar
2 eggs
1 tbs pumpkin pie spice
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground ginger
⅛ tsp sea salt
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Using a portable electric mixer thoroughly blend all ingredients, and briefly set aside.
Note: If you don’t like a too spicy pudding the easy thing to do is to cut the 1 tbs to 1 tsp of pumpkin pie spice. If you really don’t like spicy then eliminate all the pumpkin spice but not the other spices. Pumpkin needs some spice and those that remain will be enough.
Since there is no pie dough Debbie and I like the added spice, but we are all different.
Take an 8- or 9-inch round and 4 or 5-inch-high ramakin and into which you place a bit of softened butter or butter canola oil blend. With a folded paper towel spread the butter all over the inside being sure to cover the sides of the dish.
Pour the ingredients into the ramakin.
Preheat the oven to 425. Place the filled dish in the oven for 10 minutes. Then reduce the oven’s temperature to 350 for an additional 40-45 minutes being sure that the middle of the pudding is completely cooked. Serve immediately or set aside and cover the pudding to eat later in the day. In the case of the latter you may want to reheat the pudding for a few minutes by placing it in a 225-degree oven for 10-15 minutes.
You could also refrigerate the cooled pudding. Before serving bring back to room temperature or reheat, for a bit longer and at 275 degrees.
Serve with whip cream, ready-whip, frozen vanilla yogurt or vanilla ice cream. A heart-healthy suggestion is to keep the fat content down with each of these extras.
We serve the pudding with light or regular ready-whip which is easy, and gentle on the fat content.
This should serve 4-6 portions.
So, if you are recovering from a stroke, or know someone who is recovering from a disease like a stroke, and you want to put a smile on, try this stroke healthy recipe.
Enjoy!
