PUMPKIN PUDDING - Gluten free
My daughter is gluten free so when we are having treats I try to think of some things that she will be able to eat also. Pumpkin pie turned into pumpkin pudding. It looks really pretty and is basically the insides of the pumpkin pie - without the crust which is NOT gluten free. She loves it!!
Long ago I learned to use the blender to make this. I pour all ingredients into the blender, blend it up, and pour it out into a pie crust or, in this case, to make it gluten-free, little individual serving bowls.
This tastes fantastic and it's 1 - 2 - 3 easy to make.
Directions for making Pumpkin Pudding:
1 can of pure pumpkin (15 oz.)
3/4 c. sugar
1 1/2 c. milk
1 Tablespoon butter
1 1/2 teaspoon pumpkin pie spice (or 1/2 teaspoon each of cinnamon, ginger and nutmeg)
1/2 teaspoon salt
Put all ingredients into blender, blend until smooth, and pour into individual, oven-safe bowls.
Pour into small, oven safe bowls.
Bake at 375 for 35 to 45 minutes or until a toothpick inserted half way between the edge of the bowl and the middle of the bowl comes out clean. (also little cracks start to form at the edges of the bowl and there will be a slight browning of the top).
Cool and serve with whipped cream (or Cool Whip)
Are you having a good (interesting, fun, happy, delightful, warm) Fall?
All of the above, I hope!
Hi, I'm Linda and I am the writer and chief cook-and-bottle-washer of this blog. Hope you will join me for some fun and it's all about fun. What if the Hokey Pokey IS what it's all about?
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