Recipe
1/2 cup milk
1 envelope gelatin
2 cups half-and-half
1 cup (half a can) pureed pumpkin
1/2 cup sugar
1/4 tsp cinnamon
chocolate for garnish (optional)
Combine the half-and-half, pumpkin, sugar, and cinnamon and mix (or blend) until it's very regular. Meanwhile, put the milk in a large saucepan and sprinkle the gelatin on top. Don't turn on the heat for about five minutes, then warm over low until the gelatin dissolves. Then add the pumpkin mixture, cook over medium and stir until it steams. Then pour into a dish (or individual dishes) and chill for a couple hours. Once it's firm you can garnish with ground chocolate.
Outcome
For the hungry, sweet-toothed clan, I doubled everything. The chocolate was my own addition to the recipe, for an extra texture and flavor (but also to distract from a little bit of a splotchy top). We used an ounce of unsweetened baker's chocolate over the top. The result wasn't too sugary, so you could potentially use something richer...
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On its way to being fully consumed... |