Pumpkin Desserts

In our house, I am the only one who likes pumpkin pie. Ryan won't eat it. And this is sad for me because I love pumpkin pie during the holidays. When I ask him why he doesn't like pumpkin pie, he says "it's the combination of texture and flavor" or something vague like that. I say vague because he likes the flavor of pumpkin, just not in pie form. Okay. Rather than argue with him (which is often a temptation but often completely pointless), and rather than make a pumpkin pie just for me, I have been experimenting with new pumpkin desserts. A few years ago I started making Pumpkin Chocolate Chip Cookies, and they have quickly become a house favorite. Pumpkin Pudding is new this season...this batch was delicious, but only time will tell whether or not it becomes a favorite. Here are the recipes for both.

Pumpkin Chocolate Chip Cookies

1 cup pure pumpkin

1 cup white sugar

1/2 cup veg. oil

1 egg

2 cup all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking soda

1 tsp milk

1 tbsp vanilla extract

2 c. semi-sweet chocolate chips

Mix pumpkin, sugar, veg oil, and egg. In a separate bowl, sift flour, baking powder, salt, and cinnamon. Dissolve baking soda with milk and stir into flour mixture. Add flour mixture to pumpkin mixture and stir well. Add vanilla, and chocolate chips. Drop by spoonful onto greased cookie sheet, and bake at 350 degrees F for 10 minutes or until lightly browned and firm. Cool completely, and store in airtight container. Cookies will be soft and chewy. Enjoy!

Pumpkin Pudding

6 tbsp white sugar

2 tbsp cornstarch

1 3/4 cup skim milk

1 egg

1/2 cup pure pumpkin

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp salt

1/8 tsp ground nutmeg

Combine 6 tbsp sugar and 2 tbsp cornstarch in a medium saucepan over medium heat. Combine milk and egg, whisking together well, add gradually add to the sugar mixture. Stirring constantly, bring to a boil. Let it boil for one minute, stirring well, and remove from heat. Combine pumpkin, vanilla, cinnamon, salt and nutmeg, and add to the milk mixture, whisking constantly. Put pan over low heat, whisking constantly, and cook for three or four minutes, until heated through but do not boil. Pour pudding into dessert bowls, cover surface with plastic wrap and let chill for several hours. Serve chilled, topped with whipped cream and candied pecans or candied walnuts. Enjoy!

Hope you enjoy these recipes. I think my next pumpkin adventure will be Pumpkin Creme Brûlée! I think that will be really fun.