Monday we found my brother's pig with 10 little orange, black-spotted piglets . . .
Today we found a guinea hen nest with new chicks!
Anyway . . .
Back in the kitchen - Here's a great easy fall recipe. There were some pumpkins on sale when we were in town the other day, so we picked some out and boiled them today. I had made this last year, but never posted. This recipe was originally for a no-bake pie, so it could be made either way - as pudding or pour into a baked pie shell.
Pumpkin Pudding (Gluten-free, Cow Dairy-free, Corn-free)
Adapted from Cooks.com
2 1/2 cups pumpkin, cooked and pureed
2 cups goat milk
1 1/2 cups sugar
4 tablespoons rice flour or arrowroot powder
2 egg yolks
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
2 cups goat milk
1 1/2 cups sugar
4 tablespoons rice flour or arrowroot powder
2 egg yolks
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
Combine all ingredients in heady duty pan, consistently stirring. Bring to a boil over medium heat until thickened. Serve warm or cold.
~ Hanunyah
mmmmm! sounds delish! glad i stopped by the link party!
ReplyDelete~Michelle @ http://michellebelanger.blogspot.com
Pumpkin pudding sounds great. I might try it with almond or coconut milk. Thanks for participating in Gluten-Free Wednesdays!
ReplyDelete