Thursday, October 15, 2009
Welcome Fall with a great baked Pumpkin Pudding
Posted by Ian Finn on Thu, Oct 15, 2009 at 9:48 AM
Gears grinding down. Head and heart heavy. I took stock of my life and wasn't thrilled with what I saw: broke (or damn near close to it), ailing family members, loveless (yet again), spinning wheels at work and school (if it wasn't a glass ceiling I had hit it may as well have been concrete, for all its crushing power).
I called off work, sick with what could have been H1N1 and thought, "damn... is this all there really is?"
2 days later, I emerged from my Baudelaire-ian ennui, and found my life-force returning. Spirits lifting, glass-half-full, I gave thanks for the good health I've grown so used to enjoying, and reminded myself that as long as my creative nature is churning, there's butter to be made.
Day 1 out of "Le Funk," I did what always seems to set my heart and mind at peace: cooked and cleaned. Somewhere inside this MMA-badass-wannabe is a dainty, domestic 'lil thang, quite content to putter around the house dusting, mopping, and chopping.
I made some Pumpkin Pudding.
Now you can, too...
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GREAT BAKED PUMPKIN PUDDING
(from "The Gluten-free Guide to Vegetarian Recipes" by yours truly)
1 12-ounce can pumpkin puree (or fresh equivalent)
1 1/2 cups milk (cow, soy, rice, almond, coconut)
1/2 teaspoon salt
1/2 teaspoon ginger powder
1 teaspoon ground cinnamon
1/8 teaspoon clove powder (optional)
1/8 teaspoon nutmeg powder (optional)
2 cups evaporated cane juice or other granulated sweetener
1/2 cup arrowroot powder (or cornstarch) (found in natural foods store or Indian grocer)
1/4 cup neutral vegetable oil (such as corn or canola)
- Canned pumpkin is easiest, but you *could* prepare fresh pumpkin squash (or acorn, butternut, etc.) by steaming or baking.
- Dissolve arrowroot powder thoroughly in milk with wire whisk or fork in medium-sized mixing bowl.
- Preheat oven to 350 degrees.
- Add remaining ingredients to mixing bowl and stir well.
- Oil or spray glass or enamel baking dish and fill with pumpkin mixture.
- Bake for 40 minutes.
- Excellent served either warm or chilled with dollop of cream or vanilla ice cream.
Ian Finn is an upbeat cookererer.
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