© Chicken Coop Chatter
1 Medium (about 4 pounds size) Whole Pumpkin or round Squash
1 Cup Eggnog
Softened Butter the size of a Walnut (1 T.)
2 Cups rendered and mashed Pumpkin Pulp (or pure canned pumpkin)
1/2 Cup raw sugar, brown sugar or dark home-grown honey
1 T. Rosewater
2 eggs (beaten)
2 pinches (1/2 tsp) Allspice
2 pinches (1/2 tsp). Cinnamon
1/4 tsp. Mace (may be omitted or Nutmeg may be added)
1 Pint heavy whipping cream or Non Dairy whip
1 tsp. Rosewater or Vanilla
Cut the top off about 1-2 inches below the top. Remove the seeds and stringy contents. Heat the bowl of the pumpkin just enough to easily remove the pulp, but not cook the shell. (Reserve the shell for my Rustic Pumpkin Pudding recipe: http://justfowlingaround.weebly.com/holidays/rustic-pumpkin-pudding). Remove the pulp carefully with a large spoon or scoop. Heat the pulp until soft enough to mash and beat with a fork. Beat the eggs and sugar and spices together by hand or mixer until light and fluffy. Whip the Eggnog and rosewater until thick and creamy, fold the eggnog and egg mixture into the Pumpkin pulp. Spoon the pumpkin batter into a medium skillet. Heat on medium heat, stirring frequently to avoid scorching and until thickened. Remove from the heat and allow to cool until fully set like pudding.
Whip the cream until firm peaks form, adding a tsp. Vanilla or Rosewater if desired. Layer the whipped cream and pumpkin, finishing with pumpkin as the final layer, until the serving glass is within 1/2 inch of the top. Refrigerate until chilled. Add a dollop of whipped cream to the top and a sprinkle of cinnamon if desired just before serving. Garnish with a Cinnamon stick.
For my Basic Eggnog Recipe refer to the link: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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