Cold Pumpkin Pudding Dessert

Another recent invention and instant family favorite to get you ready for Thanksgiving!

Cold Pumpkin Pudding Dessert

4 c. cooked pumpkin puree*

2 c. coconut milk

2 egg yolks

½ c. honey

¼ t. cloves

¼ t. nutmeg

1 t. ginger

2 t. cinnamon

1 vanilla bean, scored and scraped

1/8 t. salt

2 T. plain gelatin (with about ¼ c. room temperature water, and about ¼ c. hot water)

Coconut cream, walnut pieces, and cinnamon for topping, optional

Heat the pumpkin puree, coconut milk, spices, vanilla, and salt gently on low heat until hot but not boiling. Remove from heat. Add honey and egg yolks, stir well.

In a small bowel, temper gelatin with about ¼ c. room temperature water, mixing quickly into the water until thick. Immediately add about ¼ c. very hot water and stir until dissolved with no lumps. Add to the pumpkin mixture and stir until thoroughly incorporated.

Pour the pumpkin mixture into a 9x13-inch pan or glass bake dish. Refrigerate until set, about 4 hours. Top with coconut cream, walnut pieces, and/or cinnamon as desired.**

Makes about 8-10 servings.

* May substitute other sweet winter squash variety - I use freshly cooked squash that has been baked face-down in a bake dish with a small amount of water to keep it from sticking, baked at 400F until a fork can be easily inserted into the flesh. I then cool the squash, scoop it out of the skin into the blender, and blend until smooth.

** If desired, may make candied walnuts for topping by mixing together: ½ c. walnut pieces, 1 T. lard or butter, 1 T. honey, and ½ t. cinnamon. Bake on top of foil on a cookie sheet at 400F until browned and crunchy.)