Pumpkin Pudding
Celebrate the fall season with this delicious pumpkin pudding. It’s a smooth and creamy dessert and a crust-free alternative to pumpkin pie. Perfect for Thanksgiving and beyond!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Pudding, Pumpkin
Ingredients
Scale
- 2 cups pumpkin purée
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 eggs, slightly beaten
- 1 cup heavy cream
- 3/4 cup milk
Instructions
- Heat the oven to 350 F.
- Whisk together the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and salt in a mixing bowl. Whisk in the beaten eggs, cream, and milk and continue to mix until well blended.
- Pour the pumpkin mixture into a lightly buttered 1 1/2-quart casserole (or individual ramekins). Place the casserole in a shallow baking pan and add hot water to a depth of about 1 inch.
- Bake the pumpkin pudding for 55 to 60 minutes, or until a knife inserted near the center comes out clean. The pudding will jiggle slightly in the center. Ramekins will likely take less time, so begin checking them after 40 to 45 minutes.
- Cool the pudding on a rack and garnish with dollops of whipped cream.
Find it online: https://classic-recipes.com/pumpkin-pudding/