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Nutrition Facts
Serving Size 1 (191g) Recipe makes 4 servings
Calories 193
Calories from Fat 51		(26%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 148mg		6%
Potassium 284mg		8%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 0.4g	1%
	Sugars 12.9g
Protein 5.2g		10%
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Pumpkin Blancmange / Pudding

Recipe #396565 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Oct 27, 2009

Variation of my blancmange recipe, wonderful dessert for the fall! Looks like it took a lot of work but it didn't. NOTE: Cooking time does not include cooling/setting time. Vegans and the lactose-intolerant-- if you use soymilk, rice milk, almond milk, etc. this will not set. You may want to try a tofu-and-blender approach instead.

SERVES 4 , 4 custard cups (change servings and units)

Ingredients

2 1/2 cups milk
1/2 cup pumpkin puree
5 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash allspice
1 teaspoon vanilla

Directions

1
Put the pot on the burner-- don't turn on the heat on yet. Pour the cold milk in with the pumpkin and mix together with a wooden spoon.
2
Add the cornstarch in tablespoon by tablespoon and mix REALLY well.
3
Add the sugar and do the same.
4
Put in the spices, salt, and vanilla. Blend well.
5
Heat on medium-high, stirring well all throughout, until thickened (about 10 minutes).
6
Pour into custard cups/ramekins. (Fills about four 5-oz ramekins or two 10-oz ramekins).
7
Let it set for at least 2-3 hours in the fridge.
8
Top with some spiced whipped cream to serve, and enjoy!