Sunday, November 22, 2009

Second Helping: Pumpkin Pudding with Cranberry Sauce

Just because I was planning to think out of the pie, I adapted one of my favorite desserts for a last-minute Thanksgiving delight. Easy, quick and really flavorful, this is a velvety and refreshing addition to a dinner table or potluck. And forget about the crust. The texture and color will speak for themselves. And you can be creative with the sauce.

Pumpkin Pudding

Ideally it should be prepared one day before dinner party. But a good 6 hours in the fridge will do the trick if you are in a hurry.

1 can organic pumpkin or 15 oz (425 g) cooked sugar pumpkin
1 14 oz. can condensed milk
2 cups Almond Milk or Soy Milk
1 tablespoon pumpkin pie spice
1 tablespoon lime or lemon zest
2 envelopes unflavored Knox gelatin

1/2 pound fresh cranberries
2 cups apple juice

In one bowl mix condensed milk, pumpkin and spice. In a saucer pan warm almond milk and dissolve gelatin in it. When dissolved and mix is warm integrate it to the bowl and mix for a homogeneous mix. Pour liquid in a plastic mold or bundt cake mold and refrigerate for at least 6 hours.

For the sauce, simmer cranberries with apple juice up to when smooth. When cold, take pudding out of the mold and cover it with sauce. Fill the middle of the pudding with cooked cranberries.

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