Pumpkin Pudding

I confess.  I’m not a huge fan of pumpkin pie.  If I’m in the mood for an orange pie, I’ll pick sweet potato every time.  When I’m cooking Thanksgiving dinner, pumpkin pie rarely makes the cut.  I love pumpkin in and with pasta, pumpkin bread, pumpkin cookies, pumpkin cheesecake… you get the idea.  So, why not pie?  I guess I’d rather make a simple (barely sweet) pudding out of my pumpkin.  A pumpkin pudding that goes something like this…

Pumpkin Pudding
makes one large casserole

4 cups pumpkin, roasted til tender & pureed
6 eggs
1 cup sugar
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1 teaspoon fine sea salt

Preheat oven to 350 degrees F.

After pureeing your roasted pumpkin in a food processor, add all remaining ingredients and process until smooth.  Pour pudding into a large, buttered casserole.  Bake for 1 hour and 25-30 minutes at 350 degrees F.

This barely sweet pudding works as a side dish or dessert.  To make this a dessert, top spoonfuls of pudding with cinnamon scented whipped cream.

Not sweet enough for you?  Add more sugar.