Did you know that Halloween actually originated in Ireland? Yup, who else would be crazy enough to create such mayhem I hear you ask! Truthfully though, I’m not one big on scary stuff, but I can’t wait until the doorbell rings and all those kids in fancy dress costumes come tumbling up onto my porch with eyes wide open, grasping for that candy…it’s really a great atmosphere in our neighborhood.
I am also planning to invite a few friends over to my house for a special Halloween party, and one of my favorite fall desserts that will be on the menu is my super special Halloween Pumpkin Pie Pudding. This fabulous recipe was shared by me dear friend Sharin (who is actually gluten free). This will bring a smile to every ghost and ghoul, and I have to say that I am such a fan of the texture of creamy pudding and love that it can be lightened up by using rice milk and Greek yogurt…
So here is the recipe (treating)
Halloween Pumpkin Pie Pudding
- 1 cup brown sugar
- 6 Tbsp tapioca flour/starch
- 2 cups whole milk (or substitute with rice milk if dairy free)
- 4 eggs (beaten)
- 1 cup cooked canned pumpkin
- ¼ tsp real salt
- 1 tsp fresh ginger, grated (juice)
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp tsp ground cloves
- 2 tsp vanilla
- ½ cup full fat Greek plain yogurt
- (pumpkin cream)
- ½ cup heavy whipping cream
- ¼ cup pumpkin
- ¼ cup powdered sugar
(How to make it)
- In a medium saucepan over medium heat, combine brown sugar and tapioca flour/starch.
- Combine milk and eggs, stirring well with a whisk.
- Combine pumpkin, salt, ginger, cinnamon, nutmeg, gloves and vanilla in a bowl and whisk well. Slowly add pumpkin mixture to milk mixture, whisking constantly.
- Place pan over low heat and cook for 2 to 3 minutes or until thoroughly heated, stirring constantly. Do not boil. Allow pudding to cool.
- Fold in the Greek Yogurt.
- To make the pumpkin cream whip, pumpkin and powdered sugar together.
- Spoon or pipe the pudding in to a small martini glass or small Mason jar and layer with the pumpkin cream. Delicious with a ginger snap cookie for dipping.
Happy Trick or Treating
Judith the Irish Foodie