Pumpkin Pudding

Kuzu is a plant based starch that has been used in the Japanese cuisine for thousands of years and far surpasses its use as a thickening agent. It produces smooth, translucent sauces and adds body to soups and broths. Kuzu helps balance the acidity of sweets and is great for puddings, kantenes, pie fillings and icings, among others. Kuzu also has a medicinal healing effect, as it can bring quick relief to discomfort in the stomach caused by over acidity and can soothe abdominal aching and intestinal irritation.  It is also known to curb alcohol cravings and calm anxiety.  I swear by this and use kuzu as often as I can in recipes, especially on stressful weeknights!

I made this recipe on Halloween for dessert while waiting for trick-or-treaters this year. It is inspired from that in the Candle Cafe Cookbook. A wonderful fall comfort dessert and perfectly festive for your Holiday table.

 Pumpkin Pudding

 [Yields: 6- 8]


1/2 cup kuzu, crushed or ground into fine powder

4 cups vanilla soy milk

3 cups canned pumpkin puree

1/2 cup maple syrup

1 tsp cinnamon

1/2 tsp sea salt

Preheat oven to 350 degrees.

In a large bowl, dissolve the kuzu in the soy milk. Add the pumpkin puree, maple syrup, cinnamon, salt. Mix well to combine. Transfer to a large greased ceramic baking dish and bake for 1 hour, until lightly browned and bubbly.

Let cool for at least a half hour before serving. The pudding should be thickened. Skim off any skin that may have developed on top and serve in individual bowls. Top with vanilla soy ice cream or whip and sprinkle with cinnamon.

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