Ahh . . . Pumpkin Season is upon us. Autumn. That time of year when we start to long for food that is a bit stodgier than the summer fare we've been eating the past couple of months. Bring on the bonfires and . . . the Pumpkin delights!
Not to mention Canadian Thanksgiving is in just a couple of weeks time, followed in November by the American celebration. Pumpkin pie has always been a huge part of my Thanksgiving celebrations, but this year pie is off my menu, so at the weekend I tried to come up with something pumpkiny that might take it's place.
okay . . . truth . . . you and I both know that ain't nothin going to take the place of pie . . . sigh . . . but I'm trying at least.
I would be lying if I said that this pumpkin pudding was as satisfying as a nice fat slice of pumpkin pie with whipped cream on top. It doesn't even come close . . . but it is a satisfying "instead of" pie substitute.
And while you might not get the satisfaction of a buttery crisp crust . . . or a silken custard filling . . . you do get all of the flavours of pumpkin pie . . . the spice, and almost the texture . . . and a hint of sweetness from a tiny bit of Maple syrup and a very light dusting of icing sugar on the top.
If you are watching the calories, carbs and sugars . . . this is a dessert you can dig into without a whole lot of guilt.
*Pumpkin Puddings*Serves 6Printable Recipe
Fiddling around trying to come up with a suitable substitute for Pumpkin pie with Thanksgiving coming up. Must have pumpkin pie. Can't have pumpkin pie. Diabetic and diet friendly, coming in at roughly 77 calories per pudding, with 12g of carbs and negligible fat. In the UK you can find tinned pumpkin at Tesco. These are delicious and light.
1 (425g) (14 oz) tin of solid pack pumpkin (NOT pumpkin pie filling!)the finely grated zest and juice of 1 large orange1 tsp ground cinnamon1/8 tsp ground cloves1/2 tsp ground gingerfew drops vanilla2 TBS pure maple syrup150ml semi skimmed milk (scant 2/3 cup or 10 TBS)1 large free range egg, separatedTo decorate:1 tsp of icing sugar, sifted together with 1/4 tsp ground cinnamonIf you are really feeling decadent you can top with a small squirt ofwhipped cream (unsweetened)
Preheat the oven to 180*C/350*F/ gas mark 4. Place six 175ml (3/4 cup) glass ramekins into a deep baking dish. Set aside.
Whisk together all of the ingredients with the exception of the egg white until smooth. Beat the egg white with scrupulously clean egg beaters until thick. Fold the beaten egg white into the pumpkin mixture. Soon into the ramekins in the baking dish, dividing it equally amongst them and smoothing the top when done. Boil the kettle and add boiling water to come halfway up the sides of the ramekins.
Bake for 20 to 25 minutes until gently set and warmed through. (It should still wobble a bit) Serve warm sprinkled with the sugar.
PS - if you are still longing for the crunch of a crust . . . you might could crumble a honey graham cracker over top or a digestive biscuit. (plain) One between all six should do the trick and without too much damage.
