November 13: National Indian Pudding Day

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Title: Indian Pumpkin Pudding
Categories: Puddings, Desserts, Dairy, Squash, Fruits
Yield: 9 servings

1 qt Milk
6 tb Stone-ground yellow cornmeal
1/3 c Molasses
1/4 c Mild honey
2 c Pumpkin puree; canned or
- made from 2 pounds fresh
- pumpkin (see below)
4 lg Eggs
1/4 ts Salt
1 ts Ground ginger
1/2 ts Fresh grated nutmeg
1 tb Unsalted butter
1/2 c Raisins

Set the oven @ 325ºF/165ºC.

Butter a 2-quart casserole, soufflé dish or Dutch oven.

Pour the milk into a 3 or 4 quart pot or saucepan, and
place over medium-high heat. Bring to a simmer, and
slowly stream in the cornmeal while whisking the milk.

Turn the heat to low and simmer 15 minutes, stirring,
until the mixture has the consistency of runny cream of
wheat. Stir in the molasses and honey, and continue to
simmer, stirring, for five minutes. Remove from the
heat, and whisk in the pumpkin until the mixture is
smooth. Whisk in the eggs, one at a time, and add the
remaining ingredients. Pour into the buttered casserole,
scraping in every bit with a rubber spatula.

Place in the oven, and bake 1 to 1 1/2 hours until set;
a knife should come out clean when inserted, and the top
should be just beginning to brown. Remove from the heat,
and allow to cool for at least 30 minutes before
serving.

TO MAKE THE PUMPKIN PUREE: Set the oven @ 425ºF/218ºC.
Cover a baking sheet with foil. Place the pumpkin pieces
on the baking sheet, drizzle 1 tablespoon of canola oil
or olive oil on top, cover tightly with foil and place
in the oven. Roast for 1 1/2 hours or until thoroughly
tender. Remove from the heat, transfer to a strainer or
a colander set over a bowl or in the sink, and allow to
cool and drain. Peel the pieces, and purée them in a
food processor fitted with the steel blade.

By: Martha Rose Shulman

Yield: Serves eight to 10

RECIPE FROM: https://cooking.nytimes.com

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