Ahh . . . Pumpkin Season is upon us. Autumn. That time of year when we start to long for food that is a bit stodgier than the summer fare we've been eating the past couple of months. Bring on the bonfires and . . . the Pumpkin delights!
Not to mention Canadian Thanksgiving is in just a couple of weeks time, followed in November by the American celebration. Pumpkin pie has always been a huge part of my Thanksgiving celebrations, but this year pie is off my menu, so at the weekend I tried to come up with something pumpkiny that might take it's place.
okay . . . truth . . . you and I both know that ain't nothin going to take the place of pie . . . sigh . . . but I'm trying at least.
I would be lying if I said that this pumpkin pudding was as satisfying as a nice fat slice of pumpkin pie with whipped cream on top. It doesn't even come close . . . but it is a satisfying "instead of" pie substitute.
And while you might not get the satisfaction of a buttery crisp crust . . . or a silken custard filling . . . you do get all of the flavours of pumpkin pie . . . the spice, and almost the texture . . . and a hint of sweetness from a tiny bit of Maple syrup and a very light dusting of icing sugar on the top.
If you are watching the calories, carbs and sugars . . . this is a dessert you can dig into without a whole lot of guilt.
*Pumpkin Puddings*Serves 6
PS - if you are still longing for the crunch of a crust . . . you might could crumble a honey graham cracker over top or a digestive biscuit. (plain) One between all six should do the trick and without too much damage.