I love pumpkin pudding and had to do a few experimental tries (flops, failures...perfect!) to get this one right. Substituting coconut milk for the traditional evaporated milk created the challenge. Coconut milk is naturally sweet, requiring less sugar to go alongside it. I experimented with sweetness and texture until I got it right. This delicious recipe can also be used as a pie filling for those of you who like the crust. This has been family tested and approved. Cheers!
1/2 cup brown sugar
1/2 tsp salt
1 1/2 tsps cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 Tbsps flour
1 Tbsp cornstarch
1 1/2 cups canned pumpkin
1 2/3 cup (1 can) coconut milk
2 eggs or 1 duck egg
I prefer duck eggs for sensitivity reasons.
Mix all dry ingredients.
Blend all wet ingredients with a mixer.
Combine wet and dry ingredients and mix until smooth.
FOR BAKED PUDDING:
Pour into a greased 9" pie plate or equivalent sized pan. Bake at 350F for 50-60 minutes, until knife poked in centre comes clean.
Pour filling into an unbaked 9" pie crust. Bake at 425F for 15 minutes, then 350F for 35 minutes, until knife poked in centre comes clean.