Pumpkin Pie Muhallabieh (Israeli Milk Pudding) #6thdaythanksgivukkah

When I started this series I knew I needed to have at least one recipe using pumpkin. Pumpkin has been the en vogue flavor the past few autumns with everything from candles to ravioli to lattes.  With that I knew pumpkin needed a place in these updated Jewish recipes.

I took me awhile to find the perfect fit with pumpkin. But eventually I went back to a somewhat classic interpretation…. with a twist.

I read about Muhallabieh, the classic Israeli milk dessert in none other than Jerusalem: A Cookbook. (I promise I read a lot more books for this series and more to come!) According to the recipe's description, this is a childhood favorite for many and a standard dessert at every restaurant, fancy or not.

For the average person the original recipe might seem a little strange. Crudely described, it is cold milk pudding. But I saw this as an opportunity to turn the panna cotta-like dessert into the perfect platform the pumpkin spice.

This dessert couldn’t be simpler and since it’s “no-bake” it makes it a lot easier to incorporate to your Thanksgiving dinner when oven-real estate is a little crowded. This dessert is also great to make a day or even two days ahead of time, as it needs to set in the fridge at least 3 hours. It’s also the perfect way to give the pumpkin pie flavor to your gluten-free guests.

The only problem you may run into is transporting the individual desserts if you aren’t hosting Thanksgiving yourself. When I was recipe testing I brought these over to a couples dinner and they were easily transported in a box in the back seat of the car.

I love the lightly sweet, spiced flavor of this pumpkin pie recipe. It is a light yet filling dessert. I was so happy when the boys liked it as much as I did. But I wanted to take it one step further. Instead of the traditional syrup, pistachios and dried coconut on top I choose the more seasonally appropriate toppings of fresh nutmeg, chopped walnuts, dried apple rings and homemade crystallized ginger for a little spiciness.

You can easily find dried apple rings or chips in your grocery store, but it is just as easy to make a home along with the crystallized ginger chips. It’s a little harder to find good crystallized ginger everywhere, but a lot easier and fresher tasting than you think to make at home. You can simple pop both in the oven or a toaster-oven while making the pudding or something else; with little fuss.

This recipe is such a fresh, crowd-pleasing twist on the classic pumpkin pie. Even those who don’t like “fancy food” (every family has at least one) will like these. Just tell them its jello….

Pumpkin Spice Muhallabieh 

(Israeli Milk Pudding)

(Adapted to Jerusalem: A Cookbook by Yotam Ottolenghi

 and Sami Tamimi)

Makes 4-5 or 6-7 individual desserts

Ingredients:

1 cup and 2 tbsp. Libby’s canned pumpkin puree

2 cups 2% or whole milk

¼ cup water

6 tbsp. cornstarch (Clabber girl’s is a good GF variety)

61/2 tbsp. superfine sugar

1 tsp. vanilla

1 tsp. good-quality cinnamon

½-1 tsp. ground ginger

½ tsp. freshly ground nutmeg

Optional: ½ tsp. all spice

Toppings:

Cinnamon

Freshly ground nutmeg

½ jonagold or Fuji apple, horizontally sliced into thin rings (7-8 rings)

1-2 tbsp. fresh ginger root, thinly sliced and chopped into small pieces the size of a tic-tac

2-3 tbsp. refined coconut oil or just enough canola oil to coat pieces

2-3 tbsp. sugar

1 cup chopped walnuts

optional: honey for drizzling

You will need:

4-5 dessert cups for larger desserts or 6-7 wine glasses or smaller glass cups for smaller portions.

Note: There are two ways to make this: one with regular canned or pureed plain pumpkin or the pre-spiced and sugared canned “pumpkin pie mix,” both available widely from Libby’s. If you choose regular pumpkin, you may needed to play with the mix of spices, while the pumpkin pie mix will only need 3-4 tbsp. of sugar instead of 6½ tbsp and only half of the spices. It’s up to you which you prefer.

Also, using 2% milk will give you a lighter flavor, while whole milk will make it much creamier and you may want to make divide the mixture into more cups-equally 6-7 instead of 4-5.

Directions:

In a small bowl, whisk cornstarch and 61/2 tbsp. of the milk together to make a paste. Set aside.

In a medium saucepan, add remaining milk (about 1 ¾ cup) with water, pumpkin puree, and sugar over medium-low heat. Whisk often until sugar is dissolved and mixture begins to steam.

Once milk begins steaming, gently whisk in cornstarch mixture. The mixture will thicken quickly. Continue to whisk until mixture begins to boil and resembles a thick custard.

Remove mixture from heat and scoop into glass bowls or wineglasses, gently smoothing out the tops with the back of a spoon. Do this quickly as mixture will begin to congeal and harder to smooth. Cover each pudding with plastic wrap right on the surface of the pudding so a film does not form.

Refrigerate the puddings for at least 3 hours until puddings are set (hardens and no longer jiggles; up to two days before serving.

Once ready to serve, remove plastic. (Optional) drizzle a very small amount of honey on the top of the pudding. Next sprinkle a small amount of cinnamon and fresh nutmeg. Top with chopped walnuts, crystallized ginger pieces. Finally top with crispy apple rings.

Serve with homemade whipped cream or by itself.

For apple rings and crystallized ginger:

Preheat a toaster oven or large oven to 200 degrees F.  In a small bowl, gently coat ginger with 1 tbsp. of sugar and 1 tbsp. of coconut oil. On a lined baking sheet, evenly spread ginger mixture into a single layer on one half of the sheet. Other the other half, place apple rings. On each ring, smear enough coconut oil just to coat and sprinkle with sugar. (sprinkle with cinnamon if you’d like as well) Bake in oven for about 30 minutes-1 hour until golden brown beginning to harden. Once cooled, ginger will crack into small pieces. If apples do not crisp, increase heat to 250 degrees and flip, continuing to cook until golden brown. (This may happen if slices are thicker.) Once cooled apples, will become crispy.

Enjoy!

What’s you favorite pumpkin recipe?