A food blog
For my picky one year old: a no-egg pumpkin “custard” pudding with only four ingredients: pumpkin, milk, sugar, gelatin.
Great to see a blog from you, missed your blogs the last couple of months.
Thanks! Wasn’t sure if anyone was still reading. LOL. It’s been a busy few months.
I sure have been reading and have read all of your blogs. I really enjoy them.
Hi, busy mom! Any chance for a quick recipe of this pumpkin pudding? Thanks!
Hi there! Gosh, I just guessed all the measurements but it was something like this:
Sprinkle 1 envelope Knox gelatin over 2-3 tablespoons water and let soak.
Peel and remove seeds from approx. half kabocha pumpkin and cube.
Steam until tender.
Use a hand blender to purée the kabochan, adding 1/4 cup sugar and a bit less than 2 cups whole milk.
Add gelatin and mix until completely dissolved and smooth (warm over stove if necessary).
Pour into cups and chill for several hours.
*This is the healthy version for toddlers so if making for adults, I would add a bit more sugar and substitute maybe half of the milk for heavy cream. 🙂 also I’m sure you could substitute canned pumpkin purée for the kabocha.
Sorry the measurements aren’t exact I apologize if it doesn’t come out perfect.
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