Pumpkin Pudding
1 can pumpkin (12 - 16 ounce)
2 cups milk
2 food grade cinnamon sticks
1 vanilla bean or 1 teaspoon vanilla extract plus 1 jigger spiced rum
1 teaspoon honey
1/2 cup yogurt
Place the above ingredients in a saucepan, stir over low heat.
Cook for five minutes, cover, simmer for one hour.
Turn off saucepan.
Allow mix to cool before removing cinnamon sticks.
Set up 8 dessert cups, ramekins or small bowls.
Whisk together following ingredients with whisk or fork
1 teaspoon allspice
3 tablespoons corn meal
3 tablespoons corn flour
3 tablespoons corn starch
1 teaspoon ginger
1 cup of dextrose, glucose powder, or white sugar
Remove cinnamon sticks from mix with fork or spoon or tongs.
Place softened cinnamon stick on small plastic plate.
Add powder mix to saucepan slowly while stirring.
Cook at low heat, continue stirring mix with fork or whisk.
When mixture thickens, turn heat off.
Allow mixture to cool, pour into serving cups, bowls or ramekins.
Serves 6 - 8
