Sunday, November 24, 2013

Pumpkin Pudding Cups

Thanksgiving is quickly approaching, but perhaps you aren't able to make it home--maybe it's distance, financial, or you have exams. But that doesn't mean you can't have a taste of the festivities or have Thanksgiving on a smaller scale.

Buy a roasted chicken, make a few side dishes, like the sweet potato fries or twice-baked version. Steam some veggies, and make a great dessert with all the flavors of Thanksgiving baked into it. Try my mom's classic pumpkin pie recipe baked in a cup.  Always loved it when she had enough pie filling left over to make a few of these:  Pumpkin Pudding Cups.

This is overall a simple recipe but with 3 separate steps: 1. Mixing Dry Ingredients 2. Preparing egg mixture 3. Preparing pumpkin mixture.

Mixing Bowls
Ramekins (little baking cups), approx 3.5" x 3" 
Baking Sheet

Dry Mixture:
1 1/2 cups of sugar
1 Tbls of flour
1 tsp of cinnamon
1/2 tsp of ginger
1/4 tsp of nutmeg
1/8 tsp of cloves
1/2 tsp salt
Dash of black pepper

Egg Mixture:
4 large eggs
1 can of Condensed / Evaporated Milk (not sweetened!!!)

Pumpkin Mixture:
2 cups of pumpkin
4 Tbls of butter, melted
2 Tbls of White Karo syrup

1. Wash your hands.
2. Preheat oven to 450F.
3. Place your ramekins on a baking sheet.
4. Combine all ingredients of dry mixture into a small mixing bowl and stir with a whisk.

5. Whisk eggs together in a separate mixing bowl, and then add the condensed milk.

6. Combine melted butter, pumpkin and Karo syrup in a large mixing bowl, and mix well.

7. Add the egg mixture to the pumpkin mixture and stir until smooth.

8. Add the dry ingredients to the liquid pumpkin-egg mixture and stir until well-combined.

9. Pour batter into the ramekins, leaving approx 1/2 inch from the top.

10. Bake for 8-10 minutes at 450, then turn heat to 300 and bake another 55 minutes. Toothpick should come out almost dry.

11. Let cool.  Note that the pudding will contract and sink somewhat as it cools and congeals.
12. Add whipping cream.

No comments:

Post a Comment