Coal Roasted Pumpkin Indian Pudding with Flint Corn, Goats Milk & Hickory Nuts

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

  • 1 small sugar pumpkin (approximately 5 pounds)
  • 2 tablespoons unsalted butter
  • 3 cups goat’s milk
  • 2 tablespoons fresh NH grown ginger, peeled and finely minced
  • ⅓ cup dark brown sugar
  • ½ cup ground NH grown flint corn (if you use regular cornmeal, use ⅔ cup)
  • 2 teaspoons light molasses
  • 1 cup of pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup of shelled & toasted hickory nuts (pecans are a good substitute if you can’t source hickory nuts)

Preparation

For the pudding:

Bring goat’s milk, ginger, pumpkin puree and cinnamon to a boil in a 4-qt. saucepan over high heat.

Reduce heat to medium, add the brown sugar, salt, cornmeal, molasses; bring to a boil, and cook, stirring often, until mixture thickens slightly, about 15-18 minutes.

Whisk in butter and hickory nuts and let cool for 10 minutes.

A note on the stuffed pumpkin: You can skip roasting the pumpkin and portion the pudding into buttered ramekins and bake until golden brown. The center should jiggle when you tap on the ramekins. Let it cool for about 15 minutes and serve warm with vanilla ice cream.

You may also do this entire recipe the night before and re-heat in the oven for the big dinner to save time. We like the idea of having some coals going in the fire pit on Thanksgiving. Not only is it a stunning display, it’s also a great time for family to hang out after dinner and have some warm cider (with bourbon).

For the pumpkin: The first step is to light a nice fire out of hard wood (we used apple) outside and get the coals going good! You may also use the hardwood coals that you buy at the local hardware store. Carefully cut the top off of the pumpkin (about 3 inches from the top) and hollow out the seeds with a large spoon. Fill the pumpkin with the warm pudding mixture and put the top back on like a lid. Roast the pumpkin directly in the hot coals, scooping the coals up around the pumpkin with a shovel. Bake for about 10 minutes until the skin is blistered and the pumpkin is soft, but not mushy. Take the pumpkin off of the coals with the shovel and place on serving dish of your choice. The pudding gets thicker when it’s cooled.

Ingredients

  • 1 small sugar pumpkin (approximately 5 pounds)
  • 2 tablespoons unsalted butter
  • 3 cups goat’s milk
  • 2 tablespoons fresh NH grown ginger, peeled and finely minced
  • ⅓ cup dark brown sugar
  • ½ cup ground NH grown flint corn (if you use regular cornmeal, use ⅔ cup)
  • 2 teaspoons light molasses
  • 1 cup of pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup of shelled & toasted hickory nuts (pecans are a good substitute if you can’t source hickory nuts)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60