Soup & Pudding

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!

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About lifeinbitspieces

Daughter, Sister, Wife, Mom, MoMo, and Friend Sewing, Knitting, Baking, and Gardening. Preserving and sharing all the 'bits & pieces
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