Pumpkin Pudding

Hey Readers! Remember a few months ago when I was reduced to a spoon food only diet? Well, the spoon is once again my best friend.

This time it's not because I want to eat only spoon food, but because I must; I had gum surgery last week.

(Aw...thanks. Yeah, I am feeling better--it's so sweet of you to ask! No, it doesn't hurt a ton, especially not with the painkillers. Yeah, I've been eating lots of ice cream and applesauce and pudding...)

Right! Pudding! That's what I'm here to talk about.

So, here I am at home all by myself with three orders from the doctor: 1) eat spoon foods, 2) the less talking the better, and 3) no smiling or laughing.

After watching as many mediocre mid-90's movies on Netflix as I can find (mediorcre = less chance of laughing, though the mid-90's thing may cancel that out), I head to the fridge for some spoon food, and discover some leftover pumpkin.

Hmmmm, what to make with that pumpkin? I ask myself (silently of course, since I'm not talking. Not that I talk to myself out loud usually anyway...okay, I talk to myself out loud all the time, so this whole talking less thing is actually kind of difficult. Like Twitter for my mouth.)

I don't know, answers myself.

You could make pumpkin chocolate chip cookies, myself says.

But then I couldn't eat them--spoon stuff only, remember?, myself replies.

Oh, right, myself grumbles.

So, no pumpkin chocolate chip cookies because no spoon, and white chocolate pumpkin fudge is out for the same reason. Pumpkin donut muffins? Nope. Pumpkin pancakes? Er...with enough syrup I could use a spoon...NO! Spoon foods only! myself insists.

Okay then, myself scoffs. No need to get snippy.

And then, as I reach for yet another Jello chocolate pudding, it dawns on me.

Pumpkin pudding! myself exclaims!

YES! Pumpkin pudding! myself agrees.

And I'm so happy at the thought of pumpkin pudding, that I break into a big gri--

Ah. That's why I'm not supposed to smile. It hurts.

But I eventually (ok, basically immediately) recover and make the pudding, and it's just what the doctor ordered.

With ingredients you probably already have on hand, this pumpkin pudding would be an easy week-before-Thanksgiving treat. Or, if you have a pie-crust phobia but don't want to deny your Thanksgiving guests the pumpkin pie experience, this pudding could be just what you need.

Lest I leave you feeling sorry for me and my spoon-only, no-smiling, less-talking state, I'll share that four days of having to choose what I eat, say, and smile at does have it's rewards. I've tried new foods, like this pudding, that I never would have tried otherwise. I've examined what's really important in my everyday chatter. And I've realized how blessed I am to have so much laughter in my life, even if I can't partake in it for a while.

Spoon-fed, silent, and smile-less, life is still good, I think to myself.


So true, myself replies. So true.


Best,
Katie

Pumpkin Pudding
Adapted slightly from Martha Stewart
Makes four servings

• 1/2 cup firmly packed dark-brown sugar (I used light brown sugar)
• 3 tablespoons cornstarch
• 1 1/2 cups half-and-half
• 3 large egg yolks
• 1 tablespoon molasses (I used molasses, but next time will substitute with maple syrup...I don't care for the slight molasses taste)
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup pumpkin
• 1/2 teaspoon pumpkin pie spice
• 
  

1. Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. 

2. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree and pumpkin pie spice; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.  Serve warm. For thicker, cold pudding, place pudding in bowl or small serving cups, cover with plastic wrap (to avoid a skin), and chill for at least one hour.