After my oral surgery on Monday, my diet is restricted to soft foods — and with that in mind — Sunday I made a batch of Cheesy Chicken Chowder. Of course, because I can’t seem to ever make a small batch of this soup, I have enough to last the entire week!
Yesterday afternoon it was a grey rainy day, as I lay on the sofa, struggling out of my post-surgery drug haze — I was in my pajamas, warmed by a quilt — and an elderly cat. And, for 4 hours, I watched cooking shows on FoodTV and The Cooking Channel. Here are a few of the things I learned from all those cooking/baking experts :: how to brine a turkey, whip up a chocolate hazelnut trifle, prepare a bacon-wrapped pork roast, and make a perfect pie crust for pumpkin pie. It all made me very hungry for something ‘Thanksgivingy’. I peeked in my pantry thinking I would make a pumpkin pudding – because I couldn’t chew a pie crust – a pudding would have to do. In the pantry, there was canned pumpkin -but no condensed milk. A quick check on the internet and this recipe popped up:
Pumpkin Pie (Pudding)
Mix together the following and pour into a baking dish.
- 1 can (15 oz) pumpkin
- 1 can (14 oz) Eagle Brand
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- pastry for pie crust
The only changes I made were to use 1 Tbsp pumpkin pie spice + 1 tsp cinnamon. add an extra egg and not use the pie crust. I baked the pudding in a buttered ceramic pie dish, for 15 minutes at 425 and then lowered the temp to 350 and baked for an additional 35 minutes. As you can see, I could barely wait for it to cool enough to eat — I just had to have a taste — it was wonderful and even better with some canned whipped cream.
The soup and pudding were so good – I had them both for lunch today — and maybe again tomorrow!