Pumpkin Maple Pudding

Servings: 3-4

Ingredients:
3 cups of milk
1/4 cup pumpkin puree'
2 eggs, beaten
2 1/2 T cornstarch
1/4 c. pure maple syrup
1/2 T butter
1/2 t cinnamon
1/4 t salt
1/8 t ginger
1/8 t nutmeg
1/8 t cloves

Topping:
pecans
raisins
extra pure maple syrup

Mix milk, pumpkin puree', and eggs together.  In a separate bowl mix the dry ingredients. Set aside syrup and butter until cooking is complete.  Combine the dry and liquid ingredients into a sauce pan. Turn up to medium heat constantly stirring to prevent bottom of pan from scorching.  Bring to a boil for 1 minute.  Remove from stove and stir in 1/2 T butter and 1/4 cup of pure maple syrup. Divide into 3 or 4 bowls.  Garnish the surface of each individual pudding bowls with a few pecans/raisins and a lightly drizzled amount of pure maple syrup  Place the pudding in the refrigerator for 10 minutes to cool partially or more minutes for cold pudding.

I love pumpkin with a maple taste plus all the spices.  It's a perfect autumn/holiday recipe.  Eat this creamy textured dessert warm or cold.  I prefer it warm (not hot), especially in the cold months.