This was a popular item last year, and Chef Brent Moore plans to bring this recipe back to his winter menu. He garnishes it with a glass-like ginger candy and candied pepitas (pumpkin seeds) to highlight contemporary culinary techniques (2401 12th St. NW, Albuquerque, 505-724-3510, puebloharvestcafe.com).

Pumpkin Pudding

  • 2 pounds diced pumpkin or other hard squash
  • 3 cups walnut milk
  • 1 cup water
  • 2 tablespoons fresh sage, chopped, plus extra for garnishing
  • 1 cup agave syrup
  • Pinch of salt

Candied Pepitas

Makes 1/2 pound

  • 1/2 pound pepitas
  • 1/2 cup sugar, divided
  • 1 cup water

Makes 4–6 servings

Pumpkin Pudding

  1. Place all ingredients in large saucepan, bring to boil, then reduce to a simmer for 20–25 minutes, stirring frequently.
  2. When finished, pumpkin should be easy to flatten with the back of a spoon. Allow to set and cool slightly.
  3. Sprinkle with candied pepitas (recipe below) and garnish with fresh or fried sage leaves. Enjoy warm.

Candied Pepitas

  1. Place half the sugar and all of the water in a saucepan and stir while bringing to a boil.
  2. Add pepitas, stir, and simmer 10 minutes.
  3. Drain the pepitas. Arrange on a lightly greased sheet pan.
  4. While they’re warm, cover in the remaining sugar, tossing until all are coated well. Let cool at room temp in an even layer.