I live by the motto, “Life is short, eat dessert first” so when my mom sent me this recipe a couple of days ago I was thrilled to give it a try. I’ve never made anything like it but it just might be my dinner tonight!
If you don’t have these specialty milks in the house don’t worry, regular milk will turn out just fine.
So if you’re up for something new get in the kitchen and gather around this delicious dessert.
Pumpkin Ginger Pudding (Dyanna Hoffman of Cortez, Colorado)
In a medium sauce pan add:
1 cup coconut milk
1 cup almond milk
4 tsp fresh grated ginger (or 2 tsp pumpkin pie spices and 1 tsp ground ginger)
2 tbs Arrowroot (to thicken)
1/4 tsp sea salt
Slowly bring to boil, stirring constantly
Once slightly thickened, strain and add:
1/4 c maple syrup
1 tsp vanilla
1 3/4 c pumpkin puree
Pour into glasses and chill for at least one hour
I had some candied ginger so I added a little to the top. If this doesn’t get you in the “Fall Spirit” I don’t know what will. :)
I’ll be sharing your favorite recipes every Friday so be sure to email them to me.
I want to feature food from around the world. We’ll have fun and all get to try something new in the process. And since I love dessert, I’ll feature those on Saturdays.
p.s. If there are typos, spelling or grammar mistakes in this post don’t worry about. Those are the kinds of things I’ve worried about for FAR too long. It’s time to just get it out and who cares if it’s not perfect, it’s from the heart!