November 1, 2010

"Pumpkin" Pie Pudding

I'm trying to do better with trying new recipes and then blogging about them. (Yes, that requires a two-part commitment.) Here's the latest experiment with the butternut squash puree.

"Pumpkin" Pie Pudding
6 Tbsp. sugar
2 Tbsp. cornstarch
1 3/4 cup milk
1 large egg
1/2 can butternut squash puree
1 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. nutmeg

Combine sugar and cornstarch in medium saucepan. Add milk and egg, and heat on medium stirring constantly. Heat until mixture comes to boil for one full minute, stirring constantly. Remove from heat.

Combine remaining ingredients in a second bowl. Whisk into milk mixture on low heat, heating until warm but not boiling. Divide evenly into four serving dishes. Chill until set. Serve topped with whipped cream and candied nuts, if desired. Serves 4.

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