I figured we all have pumpkin on hand this week…so I thought I’d share some tips on how to bake the flesh inside, and put it to several yummy uses.  Most of the baking recipes call for Sugar Pie pumpkins, but you can also cook with acorn or butternut squash if you prefer.  This pumpkin pudding is so easy and a great make-ahead when entertaining, or great for breakfast, too!

Pumpkin Pudding – Serves 6

This recipe is adapted from Health Magazine. I have substituted many alternative ingredients which you may alter depending on what you have on hand (’healthy’ pantry staples in next post!) For instance, arrowroot is a thickening agent and can be traded 1:1 for cornstarch. The oat milk makes it creamy, but you could also use coconut milk and top it with toasted coconut – still keeping it dairy free. And fresh pumpkin is superior to canned for nutrients and flavor, which is the base for this dessert.

2 cups oat milk
1/2 cup Sucanat or palm sugar
1/4 cup arrowroot
2 large pastured eggs
1 cup roasted pumpkin pureefrom Pen and Fork
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. pumpkin pie spice*
Cinnamon sticks (optional)

Whisk milk, sugar, and arrowroot in large saucepan; bring to boil.  Boil 3 minutes, stirring constantly. Beat eggs with a whisk in large bowl.  Gradually add half hot milk mixture to beaten eggs.  Cook over medium heat 3 minutes or until thick, whisking constantly.  Remove from heat; stir in pumpkin, salt and pumpkin pie spice.  Spoon evenly into 6-6 oz. ramekins, or martini glasses as pictured. Let cool and chill for about 30 minutes, or until pudding is set. Garnish with cinnamon stick if desired.

You can buy pumpkin pie spice at most markets or you can make your own:

1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice