Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).
Ingredients
- 1 quart low-fat milk
- 6 tablespoons stone-ground yellow cornmeal
- ⅓ cup molasses
- ¼ cup mild honey
- 2 cups pumpkin purée, canned or made from 2 pounds fresh pumpkin (see below)
- 4 eggs
- ¾ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter
- ½ cup raisins (optional)
- Nutritional Information
Nutritional analysis per serving (8 servings)
239 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 9 grams protein; 102 milligrams cholesterol; 319 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves eight to 10
Preparation
- Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
- Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
- Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.
- To make the pumpkin purée: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée them in a food processor fitted with the steel blade.
- Advance preparation: You can serve this hot, at room temperature or even cold. It keeps for several days in the refrigerator.
About 2 hour 30 minutes
Dining and Cooking