Custardlike pudding packs delightful pumpkin punch

Part of me can’t believe that we’re all clamoring to buy a gourd that we will put on our porches until it rots, yet the other part feels little-kid excitement when I see that bin of orange pumpkins.

I can hardly wait to dig into its slimy insides and present my carved creation alongside the counterparts all over the neighborhood.

One year I waited too long to send my husband out to the store and felt like crying when he came back empty-handed. For some reason, a pumpkin is even more important to me than a Christmas tree. I guess I just love that a jack-o’-lantern signals the start of the time when holiday goods abound.

In the kitchen, pumpkin is versatile — it can serve as both savory and sweet fillings. Plus, it’s a nutritious food, a great source of vitamin A with few calories and lots of flavor.

I’m sure pumpkin pie can be considered part of a complete breakfast. After all, how often do you eat vegetables for breakfast? Canned pumpkin makes a delicious breakfast all the easier to pull off: You can drop a spoonful into some plain yogurt, or as a boost to a smoothie.

Pumpkin melds with chili and pasta sauce, and almost any baked good. I also really like a baked, savory stuffed pumpkin, and pumpkin soup, cookies — and of course, pie. I admit it: I’m a pumpkin maniac.

If you’re not quite up to producing a pumpkin pie for the holidays, try this pumpkin pudding, a quick and tasty alternative.

It’s almost more of a custard than a pudding, and I think you could push the pumpkin ratio if you love that squash flavor.

Pumpkin Pie Pudding

» 1 can coconut milk
» 1/2 cup brown sugar
» 2 eggs
» 2/3 cup pumpkin
» 1/4 teaspoon salt
» 1/4 teaspoon pumpkin pie spice (optional)
» Whipped cream (optional)

In blender, whip together all the ingredients about 30 seconds.

Pour mixture into a small saucepan and cook over medium heat until it’s just simmering and thickened, about 5 to 7 minutes. Do not boil! If pudding curdles a bit from the eggs, it’s OK.

Rinse blender. Pour hot pudding back into blender and whip 30 seconds. Pour into small ramekins and chill. Serve with whipped cream if desired. Serves 4.

Approximate nutritional information, per serving (not including whipped cream): 350 calories, 23 g fat, 19 g saturated fat, 95 mg cholesterol, 200 mg sodium, 34 g carbohydrate, 1 g fiber, 29 g sugar, 6 g protein

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Mariko Jackson blogs about family and food at thelittlefoodie.com.