Baked Pumpkin Pudding

Posted on 16 November 2010 | 18 comments | share this

This is essentially a pumpkin pie without the crust.  Some of you might think I left out the best part.  Don’t get me wrong, I love a good pie, crust and all but my favourite part of a pumpkin pie is the filling.  Probably because this is where all the delicious spices hide out and it has such a nice creamy texture. It is this creamy texture that lends itself well to becoming a pudding.

You can use canned pumpkin for this recipe but I am sure you know what I am going to say next, roasting your own really does taste better. Why use something in a can when you can easily make it yourself?  You will feel very satisfied, trust me.

For best flavour and texture seek out the smaller pie pumpkins often called sugar pumpkins. They have less water and more natural sugar, making them sweeter and creamier. This is what it looked like before I roasted it…

And after….

Look at the rich caramelized sugar that developed with the roasting = more flavour and natural sweetness.  The roasting takes some time but you can just pop it in the oven and forget about it for an hour or so.  Pumpkin puree freezes well, so roast a bigger pumpkin and have some tucked away for a rainy day.  A roasted pumpkin would also be a great start to a soup, muffins or some ravioli perhaps?  On this day I decided it would go nicely with some rich dark sugar, coconut milk and lots of spices.

When tasting a pumpkin pie, my most common complaint is not enough spices, but I think this pudding stands up well on the spice front.  I used coconut milk instead of cream, making this gluten and dairy free which is nice as well.  The coconut flavour is very subtle, but if you are adverse to coconut use cream instead.

Just whisk all the ingredients together and bake it, voila pumpkin pie without the fuss!

I am a strong advocate that pumpkin pie shouldn’t be relegated to once a year at Thanksgiving.  Give this pudding a whirl and let me know what you think.

There are a couple puddings left in the fridge, I might have to go have another taste just to make sure they are good…

Baked Pumpkin Pudding

I used 4-1 cup ramekins but you could certainly make 6 smaller ones.  If you do 6 servings you may need to reduce the cooking time slightly.

Makes 4-6 individual puddings

1 3/4 cups cooked pumpkin (or 1 14 oz can pumpkin puree)

2 large eggs

Scant 1/2 cup unrefined cane sugar (or brown sugar)

1/2 cup coconut milk or whipping cream

1 tbsp dark maple syrup

1 tsp (rounded) cinnamon

1 tsp ground ginger

1/2 tsp allspice

1/4 tsp grated nutmeg

Pinch ground cloves

To Cook the Pumpkin:

Preheat the oven to 350F.

Carefully cut the pumpkin in half, scoop out the seeds and set them aside if you want to roast them.  Rub the edges of the pumpkin with a bit of oil (I used coconut oil here).  Place cut side down in a baking dish or on a baking sheet.  Bake until tender, it will take roughly 50 minutes to an hour.  If a knife slides in easily it is done.

Scoop the flesh out from the skin, mash by hand, or puree with an immersion blender or food processor.

To Make the Pudding:

Preheat the oven to 350F.

Lightly grease 4-6 ramekins with coconut oil or butter.  Set aside.

Whisk together the pumpkin puree, eggs, sugar, coconut milk, maple syrup and spices.  Pour into the ramekins.  Place in a baking dish or on a baking sheet.

Bake in a preheated oven for 50 minutes to an hour.  The puddings will be puffed and somewhat firm to the touch.  If you slide a sharp knife in the middle it will come out fairly clean.

Serve at room temperature or slightly chilled.  Delicious with a fluffy dollop of soft whipped cream.


Comments

  • Melissa,
    so i have a sensitivity to both Cane Sugar & Eggs m(among other things). Any suggestions for substitutions? Or can I just leave them out?

  • Hi Rosita,

    You could certainly replace the cane sugar with a different sweetener like coconut sugar or maple syrup. If you use maple syrup you might need to cut back a bit on the coconut milk as it will be thinner. Now, removing the eggs I am not sure- they help to make the pudding puff and set. I am not sure what the results would be if you left them out, might be runny. If you can’t have either of those ingredients I would be tempted to just roast the pumpkin, mash it up and add some maple syrup (or sweetener of choice), spices and a little coconut milk or cream, maybe a touch of vanilla and eat it just like that- it would be even simpler and very tasty I am sure.

    Let me know if you experiment.

  • Hi,

    I don’t know if this would work in this recipe but as an egg replacement I use 1 Tbsp of ground flax seed with 3-4 Tbsp water. Then, stir together until thick and gelatinous. It works for all the recipes I’ve tried so could be worth a shot!

  • Thanks Stephanie, that is a great suggestion. I had thought of flax but wondered about the texture in a pudding like this but I agree it could be worth a try!

  • You’re very welcome, I had been curious about the texture mixing with the creaminess of the pudding too but there’s only one way to find out. The recipe looks delicious and I can’t wait to try it! I love your photography as well 🙂 I just created my website and blog and food photography is something that I haven’t quite figured out yet.

  • Dexter's Best Friend -

    Hello Melissa:

    Just had a version of this recipe made with butternut squash– nummmmmmmmmmm. Love the blog.

  • Thanks! Glad it worked with the butternut squash.

  • I think Rachel will tend not to agree with you about the crust. I would not mind either way. Pumpkin flavor is one of Rachel’s favorites. She always try to make pumpkin pies as often as she can. Last Thanksgiving, we make a couple of pumpkin pies and brought them to Victoria to share. Mabel and her family really enjoyed it. Her recipe called for some vanilla ice-cream and it also works.

  • Rosita Morandin -

    thanks so much for the suggestions.

  • This sounds amazing!! Will totally try this.

  • Heather- I thought of you when I posted this since it is gluten free. Let me know what you think.

  • I love this idea! I have a few left over fall pumpkins that would be perfect for this pudding!

  • I made this last night for a birthday dinner – it was insanely good and easy. Love that you can add coconut milk to not only make it gluten free but dairy free too.

  • Thanks so much for your feedback Heather. Really pleased the recipe worked out for you. It also makes a great filing for pie if you have a good gf crust recipe.

  • I wonder, have any of you used chia seeds to thicken/make a pudding?
    I’ve heard of it put into coconut milk to make coconut pudding, or into fruit juice to make a fruity pudding sort of thing.
    I know that chia seeds can hold 20x their weight in liquid, and that they soak up the flavour of whatever you put them in.

  • note, you would then not put egg and would probably not bake it

  • Just made this and it’s really good. We never eat the pastry crust anyway. Used honey instead of sugar and kefir instead of cream and it turned out great. Thought the spices would be too strong but…nope.

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