PUMPKIN PUDDING
Courtesy of Jennie Cook of Cook’s Catering. The pumpkins FormLA Landscaping will leave on your patio can be so much more than pretty (or scary) faces! Use this yummy recipe to recycle your decorative pumpkins into your dinner plans.
The best pumpkins for stuffing are either the sugar pumpkin or the sweetie pie pumpkin. Any pumpkin will do, but these two varieties were bred for sweet meats and a future in pie. The stuffing can be filled into any hard squash. My particular favorites are the delicate and the kabocha. Be forewarned they are LARGE and make enough for a small army, or at least 14 folks, where as the petite sugar or sweetie pie pumpkin is good for 4-6 guests.
Prep: Prepare a steamer. Slice the top off and remove the seeds scraping a nice size cavity into 4 little pumpkins, then set them aside
Mix: 5 eggs, 1/3 cup of white sugar, pinch of salt, 1 cup of canned coconut cream
Pour: Pour mix into the pumpkins and steam for 20 to 30 minutes or until pudding is set, and the flesh is soft.
Serve: Slice or serve whole as dessert. For added bling, bake pomegranate seeds into the custard. Add after the top has set if you want them to bake into the top.