September 9, 2008

Pumpkin Pudding

Pumpkin Pudding

Mmmmm, vitamin A and beta carotene delight, and a nice introduction to fall cuisine. This creamy, rich, and extremely filling recipe is great for breakfast or dessert, and also easy to make. The pudding has the perfect amount of sweetness, and the addition of the dried cranberries added the perfect contrast of tart and tangy. The recipe suggests using a mixture of dried fruit, but I think the combination of pumpkin and cranberries is a popular one for a reason. Interestingly enough, the pumpkin flavor (a whole can was used) was not overwhelming and could probably be mistaken for sweet potatoes. I only wish the tapioca pearls I used were larger, as it would have added a more interesting texture. One more gripe: a serving of this (about 5 ounces) is EXTREMELY high in carbs. I think for breakfast this is best served warm, and best served cold for dessert.

Make again? Definitely. I would experiment with adding some cinnamon and nutmeg too to make it more pumpkin pie-ish.




Pumpkin Pudding
Vegetarian Times, January 2005

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