Pumpkin Gingerbread Pudding

The Original Steamed Pumpkin Pudding and a “let’s try this version” called Pumpkin Gingerbread Pudding

[single_recipe slug=’pumpkin-gingerbread-pudding’]

In the original recipe, Steamed Pumpkin Pudding, the spiced pumpkin mixture sets in a pot of simmering water on the stove. The cooking dish sets on a trivet. I had my heart set on making this recipe without any changes and the problem was that I’m packing up my house to move and had no idea where I put my trivet. The wire cooling racks did not fit the pots I left myself; silly me, I am sure I put the trivet with the yogurt maker and the olive pitter thinking I could live without them for a few weeks. I punted with an oven water bath for the pudding.

The original recipe serves the pudding with a rich but fluffy cream cheese sauce. I remember taking finger scoops out of this delicious sauce that my mother attempted to save for the pudding (it can be made a day or so in advance) by hiding it in the back of the fridge (I learned from her, if you want to save it, you have to tape a note to it) but, this time, I opted for whipped cream. I did not use whipped cream to improve the original recipe. The original recipe calls for cream cheese and I was out of it, which also explained why there was only the skinny half of one bagel left in the breadbasket. However, I had heavy cream left over from making the butterscotch sauce and, in my recipe book, whipped cream is aka “clouds from heaven”; so, it was an unintentional change that was not a compromise.

I did make one intentional change; adding brown rice flour to see what it would do to the texture of the pudding. Because of the Lucy Diet, we’ve been trying to cut down on our wheat (I know what you’re thinking…. I wrote the words “diet” and “cutting down”  in the same blog post with “heavy cream” and “pudding”… very perceptive of you, but let’s move on) and I find that baking with brown rice flour gives baked goods an almost batter like taste, even when cooked, so I thought this would work real nice in a pudding. It did but if you don’t have rice flour, you will be happy with the original recipe too.

Besides the taste, the thing I like best about the heirloom recipes is that you can make most of them with the ingredients you have on hand and, this time of year, I bet you either have a pumpkin sitting on your counter or a can in your pantry…so, Stop Thinking and Cook!