Ginger-Spiced Thanksgiving Indian Pudding

Ginger-Spiced Thanksgiving Indian Pudding

Ginger-Spiced Thanksgiving Indian Pudding

Perfect timing! Today is National Indian Pudding Day and I’m developing some new recipes for Thanksgiving. I like old-fashioned desserts with an updated twist for holidays and this Ginger-Spiced Thanksgiving Indian Pudding has turned out wonderful.

Since it’s National Indian Pudding Day, I’ll recap a little history about this cornmeal-based dessert. Written recipes can be found dating back as early as the late 1700s. Then things get dicey! There are two schools of thought on the origin of Indian Pudding. Some believe Indian Pudding is of Native American Indian origin and others believe early British colonists adapted their recipes for hasty pudding from England by using cornmeal, plus adding molasses or maple syrup for sweetness. Milk, butter and salt were also standard ingredients, then variations were developed using combinations of eggs, cinnamon, ginger, apples, raisins and nuts.

I hope you give my Ginger-Spiced Thanksgiving Indian Pudding a try. It’s perfect for a cooler weather dessert. Since it’s a BabyBoomerBakes recipe I’ve made it quick, easy and lightened-up the texture by using a muffin mix. Plus it’s a dessert that’s not overly sweet. And finally, the best part is you can cook, bake and serve Ginger-Spiced Thanksgiving Indian Pudding from one pan!

Ginger-Spiced Thanksgiving Indian Pudding

Yield: 8 servings

4 cups 2% milk

1/2 stick unsalted butter

1/4 cup maple syrup (or molasses)

1/4 cup granulated sugar

1/2 tsp sea salt

1 (8.5 oz.) package Jiffy corn muffin mix

1 large egg, lightly beaten

1/2 tsp ground roasted cinnamon (McCormick)

1 large Ambrosia apple, chopped (or your favorite sweet apple)

1 tbsp crystallized ginger chips (or 1/2 tsp ground ginger)

Optional garnishment:

whipped cream

crystallized ginger chips

Preheat oven to 300 degrees.p

In an ovenproof large saucepan combine milk, butter, maple syrup, granulated sugar and salt. Heat over medium-high heat, stirring occasionally, until butter is melted and mixture is steaming. Remove from heat.

Whisk in muffin mix; then whisk in beaten egg and cinnamon. Stir in apple pieces and ginger chips; mixing well. Bake in saucepan (or place mixture in a greased baking dish) in a 300-degree oven 1-1/2 hours. Let stand 30 minutes before slicing into pie shaped wedges. Garnish Ginger-Spiced Thanksgiving Indian Pudding with whipped cream and crystallized ginger chips, if desired.

Comments

  1. A different take on the traditional pumpkin pie – looks interestingly delicious! Thanks for visiting/following my blog.

    • Thanks for stopping by! Yes, this Indian Pudding turned out really well. It’s a nice alternative to traditional pumpkin pie this time of the year. You’ve written a very nice blog (24/7 France). I was glad to find it and become a follower!

  2. Sounds delicious! I love spiced flavoured desserts

  3. petit4chocolatier says:

    Your ginger spiced Indian pudding looks really good!! I love all the ingredients.

  4. Holy cow that looks amazing!!!!

  5. This looks very good! I may have to try it! Thanks!

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