Localgreens:Carve Yourself Into Some Sweet Sugar Pumpkin Pudding
By Robin Mattson
My CSA produce has gently shifted to autumnal rewards, lots of apples, winter squash like sweet sugar pumpkins and a variety of root vegetables, such as carrots, beets and potatoes. The colorful kale also continues to arrive, along with a huge head of cabbage. Depending on the weather and time of year these CSA pick- ups can be overwhelmingly abundant even with just a single share of the farm’s crops.
When I see too many fruits and vegetables piling up I like to turn to juicing as way of using up the goods. Juicing is quick and easy and makes sense, especially if you’ve already made the investment in a juicing machine that has been collecting dust for a while, as mine has. The apples, carrots and a small piece of beet from today’s haul make a terrific taste combination, full of vitamins.
Have you seen those baby Sugar Pumpkins? They are great for baking, have a mild, sweet flavor and are also a great source of vitamin A. I keep reminding myself not to forget to save the seeds for toasting and to keep on hand as a healthy snack. Then it occurs to me that I’ve never included a dessert in this column.
The flesh from the small size Sugar Pumpkin is tender and succulent and of course is a natural for pies and muffins, but I want something different that goes together quickly and does not require me to roll out a crust. I may not be a baker, but I am a pudding maker, and this one is inspired by the filling of a pumpkin pie.
During the month of October we are bombarded with pumpkins, they seem to be everywhere. This time of year they are most often considered for their decorative possibilities, as we take a stab at creative carving for Halloween. Lest their culinary applications be forgotten, here is a sweet reminder that carving isn’t the only way to go with a pumpkin in October. Pumpkin Pudding is a delicious twist on that old standby Pumpkin Pie. 
And don’t try re-purposing the flesh from your carving pumpkins to make this recipe. You need a Sugar Pumpkin for baking purposes. I get my Sugar Pumpkins from my CSA (Community Supported Agriculture) deliveries, but they are also readily available at farmer’s markets and grocery stores. If you must use canned pumpkin, do not buy the canned pumpkin “pie-mix,” opt instead for the canned organic pumpkin with no additives.
This pudding is quick and easy to make and can be prepared and refrigerated for a day or two, tightly covered in plastic wrap. This is comfort food to be savored. And when topped with freshly whipped cream, it’s fancy enough for company. You can try to keep them all for yourself, but you risk having a family member eat several while your back is turned, as my husband did last night. Happy Halloween!
Robin Mattson is an award-winning actress, author and chef.
Pumpkin Pudding
Serves 6
1 small sweet Sugar Pumpkin
sometimes called Pie Pumpkins
(not the kind usually used for carving). Or substitute 1 cup canned organic pumpkin puree.
2 cups organic low-fat milk
2 tablespoons maple syrup
1/2 cup brown sugar
4 large eggs, beaten
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
Whipped cream
If using a fresh Sugar Pumpkin, cut it in half and remove the seeds. Slice into 1 inch wedges and peel. Boil the fresh pumpkin in just enough water to cover the flesh for 5 to 6 minutes or until tender when pierced with a fork.
Drain pumpkin and place in medium size bowl mash the pumpkin with a fork until smooth. Set aside 1 cup of mashed pumpkin and reserve the rest for another use. Or freeze the extra in 1 cup portions for use in making future custards.
Preheat oven to 325 and butter six 4 oz custard dishes.
In a large saucepan, heat the milk, maple syrup and brown sugar over low heat stirring frequently until the sugar dissolves (about 5 minutes), remove pan from heat.
In a steady slow stream, whisk beaten eggs into warm milk mixture. Add in pumpkin puree, fresh ginger, cinnamon, and vanilla extract mix until combined.
Distribute equal amounts of custard mixture into buttered custard cups. Do not overfill.
Place filled custard cups in a shallow roasting pan and pour hot water into the roasting pan until hot water comes ½ way up to the top of the custard cups. This is called a water bath and keeps the custard from curdling and stops it from boiling over.
Bake 50 minutes and test if done by inserting a knife into the center of the custard. When knife comes out “clean,” the custard is done.
Refrigerate for at least an hour or up to 1 day before serving. Top with a dollop of freshly whipped cream and sprinkle with nutmeg.
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