PUMPKIN PUDDING FROM SCRATCH
Pumpkin Pudding is easy to make from scratch in 15 minutes for a make ahead custard-like dessert recipe that tastes like pumpkin pie!
Provided by Elizabeth Lindemann
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently.
- Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more. Add the egg yolks (4) and whisk to combine until everything is very smooth.
- Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously. Continue whisking until it's a smooth mixture. Then, gradually transfer the mixture back into the saucepan, whisking continuously.
- Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes). Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.
- Transfer the pudding to individual serving dishes or a small-medium bowl. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours). Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 50 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 152 mg, Sodium 193 mg, Fiber 2 g, Sugar 42 g
STEAMED PUMPKIN PUDDINGS WITH TENNESSEE RUM HARD SAUCE AND PUMPKIN SEED BRITTLE
When the subject of pumpkins comes up, minds most often go to pumpkin pie, but this is only one of so many uses for pumpkin. In our kitchens it is used in soup, purees, and salads, and is even sometimes dried and ground into a fine powder that finds its way onto desserts and savory dishes alike to add a dash of burnt orange color. Our chefs' favorite culinary pumpkin is the Kentucky field pumpkin, a variety that dates back to 1700. This old type is light tan and has excellent keeping qualities, an important factor for our ancestors because they could rely on them to last through the winter. True to its name, hard sauce-the classic accompaniment to steamed pudding-is as firm as the beaten butter from which it is made. It's so easy to make, requiring little more than a few ingredients and a mixer. Very little rum is used in this recipe, yet its flavor is what gives the sauce character. We love our Tennessee Prichard's rum, a dark rum with deep caramel tones. You can use Bacardi Dark, or, even better, choose an interesting rum with a distinct flavor. This recipe is the place to use the pretty custard cups you inherited from your grandmother but can never find a reason to use. Or, if you have a good supply of six-ounce ramekins, these are beautiful unmolded.
Provided by Food Network
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To prepare the puddings, preheat the oven to 350 degrees F. Brush the inside of six 6-ounce heat-proof custard cups or ramekins with the melted butter. Invert the custard cups on a baking sheet and refrigerate until the butter sets.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and coriander.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the 8 tablespoons butter and the cane sugar on high speed until the mixture is light and fluffy. Add the eggs one at a time, followed by the yolk and the vanilla, beating well and scraping down the side of the bowl with a rubber spatula after each addition. Beat in the pumpkin puree and scrape down the bowl.
- Add the flour mixture in thirds, alternating with the buttermilk, beating each time only until the batter is smooth.
- Use an ice cream scoop or large spoon to carefully divide the batter among the custard cups, taking care to keep the rims clean. Gently tap each cup to remove any air bubbles.
- In a lidded baking dish or Dutch oven large enough to hold the custard cups with at least 1/2 inch of space between them, place a folded kitchen towel (to hold the cups steady). Arrange the custard cups in the dish. Pour enough very hot tap water into the baking dish to come halfway up the sides of the cups. Cover the baking dish tightly with the lid.
- Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30 to 40 minutes. Remove the lid and let the puddings cool in the water bath for 20 minutes.
- Meanwhile, prepare the hard sauce. In a medium bowl, beat the butter with an electric mixer set to high speed until fluffy. Reduce the speed to low and add the confectioners' sugar. When the sugar is incorporated, increase the speed to high, and beat until the mixture is light and fluffy.
- Fold in the nutmeg and rum with a rubber spatula; you should have about 1/2 cup. Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week. Allow the sauce to come to room temperature before serving.
- The puddings can be served warm or at room temperature. If serving directly in the custard cups, serve at once or let cool on a wire rack. If unmolding, to serve the puddings warm as soon as they come out of the water, run a thin knife around the inside of each ramekin to loosen the puddings, then invert into a serving plate. To serve at room temperature, place the ramekins on a wire rack until the puddings cool before inverting them onto serving plates. Top each serving with about 1 tablespoon of the hard sauce and a large shard of brittle.
- Generously butter a rimmed baking sheet or line it with a silicone baking mat. In a large skillet, cook the pumpkin seeds over medium heat, stirring often, until they are lightly toasted, about 3 minutes. Transfer to a plate to cool.
- In a large, heavy, deep saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter. Cook over medium heat, stirring with a long-handled wooden spoon until the sugar dissolves. Increase the heat to medium high, and bring the mixture to a boil. Let the mixture boil without stirring until it turns deep amber, 8 to 12 minutes.
- Remove the pan from the heat and carefully stir in the baking soda, vanilla, and salt. The mixture will bubble vigorously and expand in the pan. Immediately stir in the pumpkin seeds and pour onto the prepared baking sheet. Use a heat-proof spatula to gently but quickly spread the brittle into a thin, even layer.
- Let the brittle cool to room temperature. Run an offset spatula under the brittle to help loosen it, or gently twist the pan. Break the brittle into shards. Store in an airtight container at room temperature for up to 2 weeks.
QUICK PUMPKIN PUDDING
Make this pumpkin pudding for a fast dessert that will satisfy a sweet craving or when unexpected company drops by. Can top with a tablespoon of whipped cream or yogurt and chopped nuts before serving, if desired.
Provided by misty
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine cold milk and pudding mix in a large bowl; beat with an electric mixer until well blended, about 2 minutes. Stir in pumpkin puree and cinnamon. Spoon into 4 individual serving bowls.
- Refrigerate until set, about 10 minutes
Nutrition Facts : Calories 140.4 calories, Carbohydrate 31.9 g, Cholesterol 1.8 mg, Fat 0.4 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 529.2 mg, Sugar 24.4 g
GHOSTLY PUMPKIN PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 12h30m
Yield Serves 12
Number Of Ingredients 12
Steps:
- For pudding: Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
- Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
- Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
- For topping: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
- Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
Nutrition Facts : Calories 180 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 139 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 4 grams, Sugar 32 grams
GINGERSNAP PUMPKIN PUDDING
Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.
Nutrition Facts : Calories 381 calories, Fat 11g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 674mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN PUDDING I
A Pumpkin desert with a crumb topping. Serve it with whipped cream.
Provided by Metha
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
- Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 46.5 g, Cholesterol 43.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 441.7 mg, Sugar 32.7 g
PAUL'S PUMPKIN PATCH PUDDING
This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.-John Smucker, Bird-in-Hand, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into a 13-in. x 9-in. baking pan; set aside. , In a bowl, beat cream cheese, sugar and eggs until blended; pour over crust. Bake at 350° for 15 minutes or until set. Cool on a wire rack for 1 hour. , Soften gelatin in cold water; set aside. In a small bowl, beat egg yolks until thick and lemon-colored; set aside. In a saucepan, combine pumpkin, 1 cup sugar, milk, cinnamon and salt; bring to a boil. Boil for 2 minutes. Stir 1 cup hot pumpkin mixture into yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in softened gelatin. Set pan in ice water and stir until mixture reaches room temperature, about 5 minutes. , In another bowl, beat cream until soft peaks form; gradually add vanilla and remaining sugar. Beat until stiff peaks form. Fold into pumpkin mixture. Pour over the cream cheese layer. Refrigerate for 2 hours. Serve with whipped cream if desired.
Nutrition Facts : Calories 398 calories, Fat 22g fat (12g saturated fat), Cholesterol 170mg cholesterol, Sodium 376mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.
GEORGIAN PUMPKIN PUDDING
Make and share this Georgian Pumpkin Pudding recipe from Food.com.
Provided by Sackville
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the pumpkin in boiling water, about 15 minutes, and drain.
- In a frypan, add walnuts and a little bit of sugar, toasting until the walnuts become fragrant.
- In a food processor, add walnuts and 2 tbsp of sugar.
- Grind until the walnuts are fine.
- Mash the pumpkin in a bowl, add remaining sugar and cinnamon and stir in the walnut mixture.
- Serve warm or cold.
Nutrition Facts : Calories 420.7, Fat 25.8, SaturatedFat 2.5, Sodium 3.9, Carbohydrate 47.5, Fiber 4.3, Sugar 27.3, Protein 9
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