"This is called a budino in Italian. It is a firm pudding, halfway between a cake and a pudding. A crust forms as the budino cooks, but there's no pie dough here."(Diana Serbe)
I decided to make this because a friend from work wasn't able to chew food so I thought I would make something she could enjoy that would not require chewing. Pumpkin Ricotta Pudding tastes a lot like Pumpkin Pie without the crust, although you can taste the slight hint of Orange zest and it is a little more creamy due to the cheese. This called for chopped Pecans to be mixed in, but I left it out so that my friend wouldn't have any surprises; so if you are allergic to nuts you can leave the nuts out of the mix and as a topping and just use powdered sugar to end. What I liked about this recipe was how quick and easy it was, maybe next time I will try it with real Pumpkin, it may take a little longer but I think it would make it taste that much better. My girls from work really enjoyed this Pudding and I hope that you do too. You can find the recipe at www.inmamaskitchen.com
