In Christmas at Angel Lake, pumpkin bread is mentioned several times. In another scene, after Thanksgiving dinner at the heroine’s sister’s house, my heroine “was succumbing to a turkey and pie coma. At least she’d been smart enough this morning to wear stretch jeans.”
I’ve been in that coma. I try to be smarter now, but I have to admit that I will be wearing stretch jeans for the Thanksgiving dinner. I love pumpkin bread and pumpkin pie, and I don’t make the pies just for holidays. I often make them throughout the year for my husband and myself, without a crust or whipped cream. (When we expect guests, I will make a crust and whipped cream.)
This is my “Year of the Pumpkin,” because I’m experimenting with cheesecake recipes, too. I made a pumpkin cheesecake pie last week, and I plan to make pumpkin cheesecake bars tomorrow. But I’m kind of jonesing for the pumpkin pudding. That’s how much I like it. Here’s the recipe:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup light brown sugar, packed
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, slightly beaten
- 1 3/4 cups half-and-half or light cream
Butter a 1 1/2-quart casserole. Heat oven to 350°. Serves 6 to 8.
In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
What’s your favorite holiday dessert?