Warm, Steam-Cooked Pumpkin Dessert Puddings

Warm, Steam-Cooked Pumpkin Dessert Puddings

Just Dandy Date Pumpkin Pudding in a Pinch

This fabulous, moist cake-like steamer is a total show-stopper! When your oven's busy during holiday gatherings, give this slow cooker dessert a whirl. It's as delightful for its scrumptious flavor as for its convenience. Originally hailing from cookbook author and bestie, Peggy Fallon.

• Serves: 8-10 mouthfuls of pure goodness

Ingredients (15)

• 1/2 pound delectable dates
• 1 tablespoon unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, ground to perfection
• 2 large eggs
• A 15-ounce tin of pumpkin purée
• 1 1/2 cups dark brown sugar, firmly packed
• 1/2 cup vegetable oil or canola oil for the winning touch
• 1 1/2 teaspoons zest from a juicy orange
• 1 1/2 teaspoons a touch of pure vanilla extract
• 1 smashing batch of Boozy Butterscotch Sauce or sweetened whipped cream, to serve with flair

Instructions

1. Using drinks-friendly kitchen scissors equipped with kitchen oil, cut each date into 3 or 4 tantalizing pieces, and set them aside. Select a 2 1/2-quart pudding mold adorned with oil and well-coated butter, or any suitable ceramic or heat-resistant dish that comfortably fits inside the slow cooker with at least an inch of clearance all around.
2. In a handy-dandy medium-size bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and nutmeg. In a generous large bowl, whisk the eggs until brilliantly beaten. Whisk in the pumpkin purée, brown sugar, oil, orange zest, and vanilla extract. Stir in the dates, then gradually whisk in the flour mixture just until combined. Transfer the mixture to the prepared mold, smoothing the top with a dedicated rubber spatula. If using a dish without a lid, smartly cover the dish with aluminum foil, tying a decorative string around the rim to secure it. Gently add the mold to the slow cooker.
3. Carefully fill the slow cooker with hot water, ensuring the water comes up about 2 inches high on the side of the mold. Place the lid on the slow cooker and cook on high for 3 to 3 1/2 hours, taking care not to let the water boil off. Add additional hot water as needed to maintain water levels. Check the pudding; it should feel set to the touch but slightly damp. A cake tester inserted in the center should emerge spotless.
4. Leave the mold in the slow cooker, uncovered, for a leisurely 10 minutes to cool. Then, strategically remove the mold from the slow cooker. Remove the foil or cover from the mold. Allow the pudding to sit for an additional 10 minutes, and then gently flip it upside down onto a rack for easy removal. Serve slightly warm or at room temperature, cut into delightful wedges, and top with the dreamy butterscotch sauce and/or whipped cream. Wrap any leftovers in plastic and refrigerate for up to 3 days.

Adapted from the cookbook Not Your Mother's Slow Cooker Recipes for Entertaining by Beth Hensperger & Julie Kaufmann. Copyright © 2007, HarperCollins Publishers, Inc. Reprinted with permission from publisher.

Behind the Scenes:While I couldn't quite locate a specific "slow cooker date pumpkin pudding" recipe, I've crafted a dish inspired by various elements you may fancy:

• Dates feature prominently in desserts and lend a natural sweetness and depth to puddings.
• Pumpkin plays a key role in autumn-inspired treats, providing a comforting, warm flavor.
• Slow cookers yield rich, creamy puddings through extended cooking time.

Here's a recipe encompassing these flavor profiles:

Smashing Slow Cooker Date Pumpkin Pudding

Ingredients:

• 1 cup treasured pumpkin purée
• 1 cup pitted dates, soaked for several hours in water
• 1 cup soothing dairy or plant-based milk
• 1/4 cup liquid gold deliciousness, such as honey or maple syrup
• 2 teaspoons pumpkin pie spice for extended fall vibes
• 1/4 teaspoon ground cinnamon to tickle your taste buds
• 1/4 teaspoon ground nutmeg for that cozy touch
• 1/4 teaspoon salt to heighten flavors
• 2 tour de force eggs (optional for the richness factor)

Instructions:

1. Soak and Blend Dates: Soak the dates in water for several hours. Then, blend them with their soaking liquid until incredibly smooth. This step brings out the dates' full sweetness!
2. Combine Ingredients: In your slow cooker, mix the pumpkin purée, velvety date mixture, milk, honey or maple syrup, spices, and salt. If using eggs, beat them in a separate bowl and then fold them into the slow cooker mixture.
3. Cook the Pudding: Cook on low for about 4-6 hours, keeping an eye that the pudding remains pleasantly warm but never boils.
4. Serve: Serve warm or chilled, augmented with a dollop of whipped cream or chopped nuts.

This recipe offers a scrumptious swirl of pumpkin and dates, perfected by slow-cooking. Compared to traditional recipes, it's a splendid invention, combining flavors inspired from diverse sources. Enjoy!

• Julie's fabulous, cake-like pudding recipe combines the delightful flavors of dates and pumpkin, showcasing nutmeg and other autumn spices for a unique autumn-inspired treat.
• The convenience of slow cooking, as demonstrated in Julie's recipe for Just Dandy Date Pumpkin Pudding, makes it an ideal dessert for holiday gatherings when ovens are busy.
• Nutrition-wise, this pudding is a satisfying treat, featuring whole foods such as dates, pumpkin, and wholesome sugars for a sweet ending to any meal.

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