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Easy Pumpkin Pudding

I’ve been trying to clean out my pantry lately, in the same way I cleaned out my freezer a couple months ago. It’s taking a little longer, but over the next few days I’ll share some of the things I found in there and what I made with them.

I’ve had a can of pumpkin pie filling in my cupboard for at least six months, since I bought too much for pumpkin gnocchi. (Which, by the way, didn’t turn out half as well as the restaurant variety.) I’ve never been much of a fan of pumpkin, but my Aunt Linda made this pudding for my dad when he was sick, and it changed my mind completely. I don’t have her recipe, but I found one online that’s almost as good.

It doesn't look impressive, but it's delicious.

It doesn’t look impressive, but it’s delicious.

Easy Pumpkin Pudding

  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup light brown sugar, packed
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 3 large eggs, slightly beaten
  • 1 3/4 cups light cream
  1. Butter a 1 1/2-quart casserole dish. Heat oven to 350°.
  2. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.
  3. Pour into the prepared dish and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. Serves 6 to 8.

Jason says this is incomplete without whipped cream, but I like it either way. Enjoy!


Pingback from Pragmatic Environmentalism
Time August 21, 2010 at 12:09 am

[…] mingled in an interesting way with the savoryness of the turnip. It reminded me a little of the pumpkin pudding we made earlier this […]

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