Johns Delicious Pumpkin Pudding Recipes

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CHEF JOHN'S PUMPKIN CREME BRULEE



Chef John's Pumpkin Creme Brulee image

This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Provided by Chef John

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h45m

Yield 7

Number Of Ingredients 9

3 egg yolks
½ cup brown sugar
1 cup heavy cream
1 cup pumpkin puree
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup white sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
  • Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
  • Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
  • Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
  • Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g

PAUL'S PUMPKIN PATCH PUDDING



Paul's Pumpkin Patch Pudding image

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

2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
1 tablespoon unflavored gelatin
1/4 cup cold water
6 egg yolks
3 cups canned pumpkin
1-1/4 cups sugar, divided
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
Additional whipped cream, optional

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.

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar.

Provided by Janet4

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 can large pumpkin puree
1 (12 ounce) can evaporated milk
1/2 cup white sugar
2 teaspoons vanilla
1/3 cup raisins
4 cups milk
6 eggs, beaten
3/4 cup brown sugar, packed
2 teaspoons pumpkin pie spice
8 cups bread, cubed

Steps:

  • Preheat the oven to 350 degrees.
  • Put the bread cubes and raisins in a buttered 3 quart oven dish.
  • Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
  • Mix well and pour egg mixture evenly over bread.
  • Stir around a bit to make sure all the bread is coated.
  • Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool slightly before serving.
  • (Yes, it will fall in the center. The eggs cause this to happen)

Nutrition Facts : Calories 613.6, Fat 17, SaturatedFat 8.3, Cholesterol 250.7, Sodium 541.1, Carbohydrate 97.1, Fiber 2.2, Sugar 52.5, Protein 20.8

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