Face it folks..Other than carving it up for Halloween and making pies ( IF you bother to cook that jacko-lantern down) What good is pumpkin??
Well..It's good for a lot of things!!
There is Pie..there is pureed pumpkin with butter and brown sugar...and I have a few tricks up my sleeve, for making pumpkins worth growing in the garden!! And This week? It's Pumpkin Pudding!!
This is similar to pumpkin pie..but less spicy..more delicate and easy to whip up for a quick and healthy desert!
2 Cups cooked pumpkin puree ( cold)
3/4- 1 Cup liquid honey
1 - 1.5 tsp of liquid honey
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 ground allspice
1/2 tsp sea salt
5 eggs lightly beaten
1 twelve ounce (370 ml) can of evaporated milk ( or half and half cream)
Beat the eggs and milk until light and frothy.
In another bowl..add honey and spices to your pumpkin puree.
When you beat the pumpkin and honey and spices..add the milk/egg mixture and beat all together.
Butter a casserole dish and pour mixture into it. Baking at 350 DF for about 70 minutes..or until "set" and a inserted knife comes out clean~!
Let cool slightly and serve warm with dollops of whipped cream or ice cream!
( Rum & Raisin ice cream would be AWESOME on this..but I DID label this healthy ;D)