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sickchick

Pumpkin Polenta Custard With Maple Whipped Cream

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I came up with this 2 days ago! I ate the whole thing too HAHA

Pumpkin Polenta Custard with Maple Whipped Cream

2 large organic eggs

3/4 c light brown sugar

pinch salt

1 ts ground cinnamon

1/2 ts ground ginga

pinch nutmeg

1 ts rum extract

1 ts vanilla extract

1 can pumpkin puree

1 can evaporated milk

3/4 c bob's red mill polenta

1 1/2 c water

heavy cream

maple syrup

Preheat oven to 425F.

Cook off polenta first, then set aside to cool. Keep lid on pan.

In a large mixing bowl (or your kitchenaid) add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.

Spray your favorite baking dish, I used my corning ware 2.5 qt. I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.

I think this should be served warm. With maple whipped cream.:) MMM

Let me know what you think if you try it.:)

lovelove


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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I love pumpkin! I will definitely try this.

Thanks!

Gina


Gina

gluten-free since 2001

Son dx celiac March 2005

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YAY Another pumpkin junkie :lol:


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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I am such a pumpkin fanatic that I'm surprised my skin isn't orange from eating so much of it. And I'm a firm believer it's a treat for year round what with pumpkin pancakes, pumpkin bread, pumpkin cookies, pumpkin ice cream, and now pumpkin polenta custard - I'll try that very soon!

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ElenaDragon I think Almond Milk would be wonderful and even soymilk :) It would be 12 oz.

Juliet I love pumpkin pankcakes and pumpkin pie pumpkin muffins :lol: MMM

I am glad it's good for you! HAHAHA


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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Do you have any good recipes for pumpkin muffins??? MMM!!!


Dairy/Casein Free- March 2007

Gluten Free- May 2007

Soy Free- August 2007

Sugar Free- January 2008

Starch Free- January 2008

Egg Free (again!)- February 2008

Sulfur Free- May 2008

Dx'd Lyme Disease and co-infections- December 2007

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Consider me on it! B);)


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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I actually made some great pumpkin muffins with coconut & pecans, but I can't find the recipe I created. As soon as I do, I'll post it.

Or, if not, I'll create a new one probably over the weekend - it's been a few days since I finished off my homemade pumpkin praline ice cream ;)

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