Pumpkin Pudding Featured

  • font size decrease font size increase font size
  • Print
  • Email
  • Perskitchen
    Powered by Conduit Mobile

We used jack-be-littles, but any type of small pumpkin can be used in this recipe

    Yield Makes 4 cups
    Serves 6


    6 small pumpkins (about 1/2 pound each)
    2 tablespoons granulated sugar
    1/2 teaspoon ground cinnamon
    1/2 cup firmly packed dark-brown sugar
    3 tablespoons cornstarch
    1 1/2 cups half-and-half
    3 large egg yolks
    1 tablespoon molasses
    1/2 teaspoon salt
    1/2 cup boiling water
    1/2 cup Pumpkin Puree, or canned pumpkin puree
    1/2 cup heavy cream
    Puff-Pastry Leaves


    Preheat oven to 400 degrees. Cut tops off pumpkins; scoop out and discard seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.
    Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.
    When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins.


Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
Taste Of Summer Finalist: Strawberry Trifle
Sidewalk snack stand
carrot almond cake with ricotta cream
Does Wheat Make You Fat?
This is What a Poutine Grilled Cheese Sandwich Looks Like


Sign In or Create Account