PUMPKIN INDIAN PUDDING
SERVINGS: 24 tasting portions
INGREDIENTS
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5 ounces Butter, Soft
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6 ounces Light Brown Sugar
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¼ cup Molasses
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4 each Eggs
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2 ½ cups Native Pumpkin or Squash Puree
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½ cup Cake flour
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3 tablespoons Cornmeal
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½ teaspoon Baking Powder
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½ teaspoon Baking Soda
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Pinch Salt
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1 teaspoon Cinnamon
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1/8 teaspoon Nutmeg
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¼ cup Heavy Cream
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Pumpkin/Squash puree – any variety works, remove seeds and set aside, roast in oven till soft and puree in vitamix till smooth
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For tasting samples can bake in ½ hotel pans in water bath, scoop into disposable portion cups for serving
METHOD
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Cream butter and sugar
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Mix in molasses, eggs and pumpkin/squash puree
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Sift dries, scrape down and mix in flour and spices
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Scrape down and mix in heavy cream
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Scoop into dishes and bake on a sheet pan with water at 325 for 1 hour or until set
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