According to WhatsCookingAmerica.net, “Early American settlers made pumpkin pie by filling a hollowed out shell with milk, honey and spices, then baking it in hot ashes. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many used for the pumpkin. This is what developed into pumpkin pie.” In fact, what we think of as pumpkin pie – a pumpkin pudding baked in a crust – wasn’t being made until the late 1700s.

Nowadays, pumpkin desserts come in many varieties, from cookies and pies, to mousse and cake. So to celebrate and give thanks for pumpkin, I’m going to feature several desserts this week and next. I still haven’t decided what kind of pumpkin pie to make for Thanksgiving, so maybe all this blogging will help. (And if you have a favorite pumpkin pie or dessert recipe, and have blogged about it, leave a comment and a link below.)

Our first pumpkin dessert is the low fat pumpkin pudding that was featured in the November 13, 2006 edition of The Denver Post. Monday’s are when the paper’s lifestyle section features exercise and healthy living, and this recipe fits the bill – low fat plus pumpkin puree is high in fiber, too.

Pumpkin Pudding
Start to finish 1 hour, 5 minutes active.
Makes 8 servings.

Ingredients:

1. 14-ounce can pumpkin puree
2. 1/2 cup light brown sugar
3. 1/4 teaspoon nutmeg
4. 3/4 teaspoon cinnamon
5. 1/4 teaspoon ginger
6. 1/4 teaspoon ground cloves
7. 1 cup whole or fat-free milk
8. 3 eggs or 3/4-cup egg substitute

Directions:

1. Preheat oven to 425 F. Bring a large teapot of water to a boil.
2. In a medium bowl, whisk together the pumpkin puree, brown sugar, nutmeg, cinnamon, ginger and cloves. Set aside.
3. In a small bowl, whisk together the milk and eggs, then add them to the pumpkin mixture and whisk until smooth.
4. Arrange 8 ramekins in a shallow baking dish (about 2 inches deep) or lasagna pan. Spoon or ladle the pumpkin mixture into the ramekins. Place the baking pan in the oven. With the oven open, carefully pour the hot water into the baking pan until it reaches about halfway up the ramekins. Push the baking pan to the center of the oven and bake 20 minutes.
5. Reduce heat to 350 F and bake another 30 to 35 minutes, or until pumpkin is set. Carefully remove pan from oven and remove the ramekins. Serve warm or cool.

Picture courtesy of Aimee’s Adventures.

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