No-Bake Pumpkin Pudding

*Before starting, taste test pumpkin pie filling. If spices are too strong, use plain canned pumpkin and add your own cinnamon, ginger, and cloves at the end.

1 pint half and half

1/2 cup water + unflavored gelatine

1 can pumpkin pie filling

1/4 cup (or to taste) maple syrup

½ tsp vanilla

In ½ cup, room temperature, water add 2 tbsp unflavored gelatine. Stir with fork to break up clumps. Let sit till firm. (If not firm after a few minutes, add more gelatine and stir again.)  If it holds in place when held at a 90 degree angle, it’s firm enough.

In a pot, over medium heat, add half and half (whipping cream will also work). When it starts to bubble, add geletin, whisking constantly for about 1 minute.

Add pumpkin pie filling, continue whisking for another minute. Remove from heat, add vanilla and syrup. Pour through a strainer into small dessert cups.

Refrigerate over night.

Persimmon Pudding

2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 cups sugar (or maple syrup)
1 cup raisins
1 cup chopped nuts
2 cups fresh persimmon pulp
2/3 cup milk (or soy milk)
2 tsp. vanilla extract
zest from 1 lemon

persimmon pudding

 

 

 

 

 

 

 

 

 

Mix all dry ingredients. Add liquid ingredients and stir till smooth.

Place mixture into greased loaf pan.

Bake at 325° for about 50 minutes or until knife comes out clean.

Top with Coconut Milk Whipped Cream

Bread Pudding – Grandma’s

6 slices bread – buttered and cut into 1 inch squares
3/4 qt. milk
2 eggs slightly beaten
1/2 cup sugar
1/2 tsp. nutmeg
few raisins

mix all – bake at 325 degrees for one hour

 

Betty’s Notes:  Peggy found this.  Originally from wife of one of Harry’s cousins – Norbert or Vincent way back in 1940.

grandpa's family

grandpas siblings